Meatballs Recipe

Prepare the binder

In a small bowl combine the bread crumbs and milk. Stir and let soak 5 minutes until the crumbs are softened and the mixture is cohesive.

Mix aromatics

Finely mince the onion, parsley and garlic. If onion is very sharp, you can rinse and squeeze dry to remove excess bite.

Combine ingredients

In a large mixing bowl add the ground beef and ground pork. Add the soaked breadcrumb mixture, egg, grated Parmesan, minced onion, parsley and garlic. Sprinkle in the salt, black pepper, dried oregano and red pepper flakes.

Gentle mixing

Using your hands or a fork, gently mix just until the ingredients are evenly distributed — do not overwork the meat or meatballs will become dense. Stop when the mixture holds together when pressed.

Portion and shape

Weigh or scoop about 1.25 ounces (roughly 2 tablespoons) of mixture for each meatball to yield about 25 meatballs (as the menu indicates). Roll each portion between your palms into a compact, smooth ball. Place formed meatballs on a rimmed baking sheet lined with parchment or a lightly oiled tray, spacing them so they don't touch.

Preheat pan

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter (butter optional) and let the fat heat until shimmering but not smoking.

Brown the meatballs

Working in batches so you don't crowd the pan, place meatballs in the skillet and cook undisturbed 2 to 3 minutes until the bottom is golden brown. Turn to brown another side, total browning time about 6 minutes per batch. They do not need to be fully cooked through at this stage.

Transfer to sauce

When a batch is browned, transfer the meatballs to a saucepan or back into the skillet if large enough. Pour the 24 oz tomato sauce over the meatballs, gently nestling them into the sauce so they are partially submerged.

Simmer gently

Bring the sauce to a gentle simmer over medium-low heat, then reduce heat to low. Cover partially and simmer 18 to 22 minutes until the meatballs are cooked through to an internal temperature of 160°F (71°C) and the sauce is flavored by the meatballs. Turn meatballs once halfway through the simmer so they cook evenly and absorb sauce.

Finish

Taste the simmered sauce and adjust seasoning with salt and pepper if needed. Stir in torn fresh basil just before serving.

Transfer meatballs and sauce to a warmed serving dish. Garnish with extra grated Parmesan and chopped parsley if desired. Serve over spaghetti, polenta, in subs, or as an appetizer with toothpicks.