Prime Steakhouse Meatballs Recipe

Soak breadcrumbs

Combine the fresh breadcrumbs and whole milk in a small bowl. Let sit 5 minutes until the milk is absorbed and mixture is moistened.

Mix meatball ingredients

In a large bowl, add ground beef and ground pork. Add the soaked breadcrumbs, beaten egg, grated Parmesan, minced parsley, minced garlic, finely chopped onion, Kosher salt, black pepper and Worcestershire sauce. Use clean hands or a sturdy spoon to gently combine ingredients until just evenly mixed — avoid overworking to keep meatballs tender (about 20–30 gentle folds).

Portion and shape

Portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (yields about 18–22 meatballs). Roll each portion lightly between your palms to form smooth balls; avoid compacting them too tightly.

Chill (optional)

Place formed meatballs on a baking sheet and chill 15–30 minutes to help them hold shape during cooking. This step can be skipped if short on time.

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 overcrowding (work in batches if needed). Sear, turning every 2–3 minutes, until browned on all sides (about 6–8 minutes total). The interior will not need to be fully cooked as they will finish in the sauce. Transfer seared meatballs to a plate and set aside.

Sweat aromatics

Using the same skillet, reduce heat to medium and add 1 tablespoon extra-virgin olive oil if the pan is dry. Add 1 teaspoon minced garlic and cook 30–45 seconds until fragrant but not browned.

Deglaze

Pour in the red wine (if using) and scrape up browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.

Build the sauce

Stir in the tomato paste and cook 30 seconds. Add crushed tomatoes, beef stock, dried oregano, dried basil, sugar (if using), Kosher salt and black pepper. Stir to combine and bring to a gentle simmer.

Finish meatballs in sauce

Carefully nestle the seared meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 18–22 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. Stir occasionally and spoon sauce over meatballs to keep them moist.

Finish and taste

Taste the sauce and adjust seasoning with salt, pepper, or an extra pinch of sugar if needed. Stir in chopped fresh basil or parsley just before serving.

Transfer meatballs and sauce to a serving platter or individual bowls. Sprinkle with grated Parmesan and chopped fresh basil/parsley. Serve with toasted baguette slices or crostini for scooping. These meatballs also pair well with polenta, pasta or a lettuce-lined appetizer platter.