Big Chef Meatballs Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour in the whole milk. Stir and let sit for 5 minutes until absorbed and softened.

Combine ingredients

In a large mixing bowl add the ground beef and ground pork. Add the soaked breadcrumbs, grated Parmesan, chopped parsley, minced garlic, grated/minced onion, egg, Italian seasoning, kosher salt, black pepper, and red pepper flakes if using.

Mix gently

Using your hands or a large spoon, mix the ingredients until just combined. Avoid overworking the meat to keep the meatballs tender—mix until uniform but not paste-like, about 30–40 turns of your hands.

Form meatballs

Portion the mixture into 1 1/4–1 1/2-inch meatballs (about 2 tablespoons or roughly 1.5 oz each) to yield approximately 18–22 meatballs. Wet your hands lightly to prevent sticking and roll each into a smooth ball.

Chill (optional)

Place formed meatballs on a tray and chill in the refrigerator for 20–30 minutes to help them hold shape during cooking (optional but recommended).

Sear meatballs

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. When shimmering, add meatballs in a single layer without overcrowding (cook in batches if necessary). Sear, turning occasionally, until browned on all sides, about 6–8 minutes total. They should not be cooked through—just nicely browned. Transfer browned meatballs to a plate and set aside.

Sweat aromatics

In a large deep skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 1 cup finely chopped onion and sauté until translucent, about 5–6 minutes. Add 3 cloves minced garlic and cook until fragrant, about 30 seconds.

Build flavor

Stir in 2 tablespoons tomato paste and cook, stirring, for 1–2 minutes until it darkens slightly, which deepens the flavor.

Add tomatoes and simmer

Pour in the 28 oz crushed tomatoes and 1/2 cup stock. Add 1 tsp dried oregano, the bay leaf, 1/2 tsp black pepper, 1 tsp salt, and 1/2 tsp sugar if using. Stir to combine and bring to a gentle simmer.

Return meatballs to sauce

Carefully nestle the browned meatballs into the simmering sauce. Spoon sauce over the tops so they are partially submerged.

Simmer until cooked

Reduce heat to low, cover partially, and simmer gently for 18–22 minutes, turning meatballs once or twice, until internal temperature reaches 160°F (71°C) and sauce has thickened slightly. If sauce reduces too much, add a splash of stock or water.

Finish

Remove bay leaf and stir in torn fresh basil. Taste and adjust seasoning with additional salt and pepper if needed.

Serve the meatballs and sauce over cooked spaghetti or creamy polenta, spooning plenty of sauce over the top.

Garnish with chopped parsley and freshly grated Parmesan. Provide extra grated cheese at the table.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.