Housemade Meatball Recipe
Make Housemade Meatball Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Tomato Sauce (for finishing)
To Serve (optional)
Method
Meatballs
Place the fresh breadcrumbs in a large mixing bowl and pour the milk over them. Let soak 5 minutes until the crumbs have absorbed the milk and become a moist paste.
Add meats and egg
Add the ground beef and ground pork to the breadcrumb mixture. Crack in the egg. Using clean hands or a sturdy spatula, gently fold the mixture until just combined. Do not overwork — stop when ingredients are evenly distributed (about 20–30 turns).
Portion and shape
Line a baking sheet with parchment. Using a 2-tablespoon scoop or your hands, portion the mixture into even pieces (about 1 1/4 to 1 1/2 inch diameter). Roll gently into smooth balls; avoid packing them too tightly.
Sear meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches). Cook until nicely browned on the first side, about 2–3 minutes, then carefully turn and brown remaining sides, total 5–7 minutes. They do not have to be fully cooked through — just deeply browned.
Finish briefly in oven (optional)
If you made many meatballs or want uniform doneness, transfer browned meatballs to a baking sheet and finish in a 375°F (190°C) oven for 8–10 minutes until internal temperature reaches 155–160°F (68–71°C).
Tomato Sauce (for finishing)
Sweat garlic
In a large sauté pan or saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the thinly sliced garlic and cook 30–60 seconds until fragrant and just turning golden — do not burn.
Build sauce
Stir in the tomato paste and cook 30 seconds. Add the crushed tomatoes, dried oregano, red pepper flakes, sugar (if using), and 1/2 teaspoon kosher salt. Bring to a gentle simmer, then reduce heat to low.
Simmer and season
Simmer the sauce gently, uncovered, for 12–15 minutes to thicken slightly and meld flavors. Taste and adjust salt or sugar as needed.
Combine with meatballs
Add the browned (or oven-finished) meatballs to the simmering sauce, nestling them into the sauce so they’re partially submerged. Spoon sauce over them, cover partially, and simmer gently 8–12 minutes to finish cooking and let flavors meld. If sauce becomes too thick, add 1–2 tablespoons water or reserved pasta cooking water.
Finish with basil
Tear or chop fresh basil and stir into the sauce just before serving. Warm through 1 minute.
To Serve (optional)
Cook pasta or polenta
If serving with spaghetti: cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain. If serving with polenta, prepare per package or recipe.
Plate
Place a bed of pasta or polenta on each plate. Spoon several meatballs and generous sauce over. Finish with shaved or grated Parmesan and an extra drizzle of olive oil or torn basil if desired.
