Meatballs Recipe

Prepare breadcrumbs

Place the breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until absorbed and softened.

Combine ingredients

In a large bowl combine ground beef, ground pork, softened breadcrumbs, grated Parmesan, minced garlic, grated onion, chopped parsley, egg, salt, pepper, dried oregano, and red pepper flakes (if using).

Mix gently

Using your hands or a fork, gently mix until ingredients are evenly distributed. Avoid overworking the meat so meatballs stay tender — mix just until combined (about 20–30 seconds).

Portion

Portion the mixture into 1 1/4–1 1/2 inch meatballs (about 1.5 ounces or a heaping tablespoon) to yield approximately 18–20 meatballs. Roll each portion gently between your palms to form smooth balls; avoid compressing tightly.

Preheat pan

Heat a large skillet over medium heat and add the olive oil, swirling to coat the bottom.

Brown meatballs

Working in batches if necessary so the pan isn't crowded, add meatballs and cook, turning occasionally, until well browned on most sides (about 6–8 minutes total per batch). They do not need to be fully cooked through at this stage. Transfer browned meatballs to a plate.

Combine with sauce

Reduce heat to low. Pour the tomato sauce into the same skillet, scraping up any browned bits from the bottom. Add the water or broth and stir to combine. Gently nestle the browned meatballs into the sauce, cover, and simmer gently.

Simmer until cooked

Simmer, partially covered, for 15–20 minutes, turning once halfway through, until the internal temperature of the meatballs reaches 160°F (71°C) and they are cooked through. If sauce reduces too much, add a splash of water.

Finish and serve

Stir in torn basil (if using) and taste the sauce, adjusting salt and pepper if needed. Serve meatballs hot with extra grated Parmesan alongside.