Meatballs Recipe

Prep breadcrumbs

Place the fresh breadcrumbs in a medium bowl and pour the whole milk over them. Stir and let sit 5 minutes until breadcrumbs absorb the milk.

Mix meatball mixture

In a large bowl combine ground beef and ground pork. Add the soaked breadcrumbs, beaten egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using your hands or a spoon, gently mix just until combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 5 even meatballs (about 6 oz / 170 g each). Roll lightly between your palms to form smooth, compact balls without packing them too tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add meatballs (work in batches if needed) and sear on all sides, turning gently, until nicely browned (about 8–10 minutes total). They do not need to be cooked through — just browned. Transfer browned meatballs to a plate and set aside.

Sauté aromatics

In a large heavy saucepan or the same skillet (wipe excess oil if burnt), heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 6–8 minutes. Add 3 tablespoons minced garlic and cook 30–45 seconds until fragrant, stirring to prevent burning.

Deglaze

If using, pour in 1/2 cup red wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2–3 minutes.

Build sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, dried oregano, sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and bring the sauce to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, turning the meatballs once halfway through so they cook evenly. The internal temperature should reach 160°F (71°C) for ground beef/pork meatballs.

Finish sauce

Taste the sauce and adjust seasoning with more salt, pepper, or a pinch more sugar if needed. Stir in torn fresh basil leaves just before serving.

Spoon the meatballs and sauce onto plates or a shallow serving bowl (5 meatballs per serving). Garnish with torn basil leaves and sprinkle with 1/4 cup grated Parmesan. Serve hot with crusty bread or over pasta if desired.