Granny’s Meatballs Recipe

Prepare breadcrumbs

Place the fresh breadcrumbs in a medium bowl and pour the 1/2 cup whole milk over them. Stir and let sit 5 minutes until milk is absorbed and mixture is soft.

Mix meatball ingredients

Add ground beef, ground pork, grated Parmesan, chopped parsley, grated/minced onion, minced garlic, dried oregano, 1.5 tsp salt, and 3/4 tsp black pepper to the soaked breadcrumbs. Crack in the egg. With clean hands or a fork, gently combine until just evenly mixed — do not overwork the meat or meatballs will become dense.

Form meatballs

Wet your hands lightly to prevent sticking. Portion the mixture into meatballs about 1 1/4 inches (roughly 1.5 oz each) to yield approximately 18–20 meatballs. Roll gently to form even spheres; avoid packing them too tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, about 6–8 minutes per batch, turning gently so they develop an even crust. They do not need to be fully cooked through. Transfer browned meatballs to a plate lined with paper towel.

Sauté aromatics

In a large, heavy-bottomed saucepan or deep skillet, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup chopped onion and sauté until softened and translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to remove raw edge. Add the 28 oz crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar (if using). Bring the mixture to a gentle simmer.

Simmer with meatballs

Carefully add the browned meatballs into the simmering sauce, nestling them into the sauce so they are mostly submerged. Reduce heat to low, cover partially, and simmer gently for 25–30 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has melded. Stir gently occasionally to prevent sticking; avoid breaking the meatballs.

Finish sauce

Taste the sauce and adjust seasoning with additional salt or pepper as needed. Stir in torn fresh basil leaves just before serving, if using.

If serving with pasta, cook 12 oz spaghetti or rigatoni in salted boiling water according to package directions until al dente. Drain and toss briefly with a small ladle of the sauce to keep from drying.

Plate pasta, spoon meatballs and sauce over the top, and grate additional Parmesan or Pecorino over each serving.