Meatball Recipe

1. Prepare pan and mix binder

Preheat oven to 375°F (190°C). In a small bowl soak the breadcrumbs in the milk for 3–5 minutes until softened.

2. Combine meatball ingredients

In a large bowl add ground beef and pork. Add the soaked breadcrumbs (with any remaining milk), beaten egg, grated Parmesan, chopped parsley, minced garlic, Italian seasoning, kosher salt, and black pepper. Gently mix with your hands or a fork just until combined — do not overwork the meat or meatballs will become dense.

3. Portion and shape

Using a 1.5–2 tablespoon scoop or your hands, portion the mixture into evenly sized meatballs (about 1.25–1.5 inches diameter). Roll each portion between your palms to form a smooth ball. This recipe makes about 18–22 medium meatballs.

4. Sear meatballs

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, add meatballs in a single layer without crowding (work in batches). Sear for 2–3 minutes per side, rotating to brown all sides — they do not need to be fully cooked through. Remove seared meatballs to a plate.

5. Bake (finish cooking)

Place seared meatballs on a rimmed baking sheet or in an ovenproof dish and bake in the preheated oven for 8–10 minutes, or until internal temperature reaches 155–160°F (68–71°C). Alternatively, you can finish cooking them directly in the simmering sauce (see next section).

6. Sweat aromatics

While the meatballs rest/bake, heat 1 tablespoon olive oil in a large heavy-bottomed saucepan over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

7. Build sauce

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, dried oregano, bay leaf, sugar (if using), red pepper flakes (if using), salt, and black pepper. Stir to combine and bring the sauce to a gentle simmer.

8. Simmer and finish

Reduce heat to low and simmer uncovered for 15–20 minutes to let flavors meld and sauce thicken slightly. Taste and adjust seasoning. Stir in fresh basil leaves in the last 2 minutes of simmering.

9. Finish meatballs in sauce (optional)

If you did not bake the meatballs or prefer them cooked in sauce, nestle the seared (but not fully cooked) meatballs into the simmering sauce, cover partially, and simmer gently for 15–20 minutes until meatballs are cooked through and tender.

10. Combine baked meatballs with sauce

If you baked meatballs in the oven, add them to the finished sauce and spoon sauce over them. Simmer together 5 minutes so flavors marry.

11. Serve meatballs hot with sauce over cooked pasta, polenta, or with crusty bread. Garnish with chopped basil or parsley and a generous sprinkle of grated Parmesan. Leftovers keep in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.