Meatballs Recipe

Prepare breadcrumb soak

In a small bowl combine the panko breadcrumbs and whole milk. Let soak for 5 minutes until moist but not mushy; stir once to incorporate.

Mix aromatics and cheeses

In a large mixing bowl add the grated parmesan, minced garlic, grated onion, chopped parsley, Italian seasoning, kosher salt, and black pepper. Stir to combine so ingredients distribute evenly.

Combine meats and binders

Add the ground beef and ground pork to the bowl with the aromatics. Add the soaked breadcrumbs and cracked eggs. Using clean hands or a flexible spatula, gently fold the mixture until just combined — do not overwork, about 30–45 seconds. The mixture should hold together when formed into a ball but remain tender.

Portion meatballs

Preheat oven to 375°F (190°C). Line a sheet pan with parchment or lightly oil. Portion the mixture into 1.5 inch (about 2 oz) meatballs using a small scoop or tablespoon — yields approximately 48 meatballs. Roll gently between your palms to form even spheres; avoid compressing too tightly.

Brown meatballs (optional, recommended for flavor)

Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. In batches (don’t crowd), add meatballs and brown on all sides, about 2–3 minutes per side, using tongs to turn. Transfer browned meatballs to the prepared sheet pan. For a hands-off option, skip browning and bake directly.

Bake to finish

Place the sheet pan of browned (or raw) meatballs in the preheated oven and bake 12–16 minutes, or until internal temperature reaches 160°F (71°C). Remove from oven and let rest 5 minutes before transferring to sauce or serving.

While meatballs bake, warm 2 tablespoons olive oil in a wide heavy pot over medium heat. Add the diced onion and sauté until soft and translucent, 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in tomato paste and cook 1–2 minutes to remove raw edge. Add the crushed tomatoes, stock, dried oregano, dried basil, red pepper flakes, sugar, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered 10–15 minutes to meld flavors. Taste and adjust seasoning.

Add the baked meatballs to the simmering sauce, spooning sauce over the tops to submerge as much as possible. Cover partially and simmer gently for 10–15 minutes to allow flavors to marry and meatballs to finish cooking through. If preparing ahead, cool then refrigerate; rewarm gently before serving.

Transfer meatballs with sauce to a warm serving tray or chafing pan for a catered party. Sprinkle grated parmesan and chopped parsley over the top just before service.

Serve with accompaniments as desired: rolls for sliders, pasta, polenta, or toothpicks for cocktail-style service. Keep sauce at a low simmer or in a warming pan to maintain safe serving temperature.