Meatballs Recipe

Soak breadcrumbs

Combine the plain breadcrumbs and whole milk in a small bowl; let sit 5 minutes until the milk is absorbed and mixture is pasty.

Mix meatball ingredients

In a large bowl, add the ground beef and ground pork. Add the soaked breadcrumb mixture, grated/parboiled onion, minced garlic, grated parmesan, chopped parsley, egg, dried oregano, dried basil, kosher salt and black pepper. Using clean hands or a fork, gently mix until just combined—avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into uniform balls (about 1 1/4 inch / roughly 1.5 ounces each) to yield approximately 20–24 meatballs for the recipe. Roll gently between your palms to form smooth spheres; don't compress tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches so as not to crowd the pan, add meatballs and brown on all sides, about 6–8 minutes per batch. They do not need to be fully cooked through—just nicely browned. Transfer browned meatballs to a plate lined with paper towel.

Finish in sauce

After browning all meatballs, add them to the simmering house tomato sauce (see sauce directions) and simmer gently for 15–20 minutes, partially covered, until cooked through (internal temperature 160°F / 71°C) and flavors meld. Spoon sauce over meatballs occasionally to baste.

Heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 6–8 minutes.

Add the minced garlic and cook for 30–60 seconds until fragrant, taking care not to let it brown.

If using, add 1/2 cup red wine and bring to a simmer. Cook until reduced by about half, 2–3 minutes, to concentrate flavor and burn off alcohol.

Stir in the tomato paste and cook 1 minute to caramelize slightly. Then add the crushed tomatoes, chicken or beef stock, dried oregano, dried basil, bay leaf, sugar (if using), salt and black pepper. Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low. Let simmer uncovered for 15 minutes to thicken and let flavors marry, stirring occasionally.

After initial simmer, taste and adjust seasoning. Add the browned meatballs directly to the sauce and continue simmering (as directed in the meatballs section) for 15–20 minutes until meatballs are cooked through. Remove bay leaf and stir in fresh basil leaves just before serving.

Warm the house bread briefly in the oven (350°F / 175°C) for 5 minutes or toast under a broiler until golden, if desired.

Ladle meatballs and plenty of sauce onto plates or a shallow serving bowl. Sprinkle with grated parmesan and chopped fresh parsley. Serve immediately with the warm house bread for dipping.