Meatball Recipe
Make Meatball Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Simple Tomato Sauce (optional)
Method
Meatballs
- 1
Soak crumbs
Place the fresh bread crumbs in a small bowl and pour the whole milk over them. Stir gently and let sit for 5 minutes until the crumbs absorb the milk.
- 2
Mix ingredients
In a large bowl combine the ground beef and ground pork. Add the soaked bread crumbs, egg, grated Parmesan, minced onion, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using your hands or a large spoon, mix gently until ingredients are evenly combined — do not overwork the meat to keep meatballs tender.
- 3
Portion
Using a 1.5-ounce scoop or a tablespoon, portion the mixture into even pieces (about 20–24 meatballs for these quantities). Roll each portion between your palms to form a smooth ball; avoid compressing too tightly.
- 4
Pan-sear
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is shimmering, add meatballs in a single layer without crowding (work in batches if needed). Cook, turning occasionally, until browned on all sides, about 6–8 minutes. They do not need to be fully cooked through at this stage.
- 5
Finish cooking
If serving with sauce, transfer browned meatballs to the sauce to finish cooking (see sauce directions) and simmer for 15–20 minutes. If not using sauce, reduce heat to medium-low, cover the pan, and cook the meatballs in the skillet until fully cooked through and an internal temperature of 160°F (71°C) is reached, about 8–10 more minutes, turning occasionally.
Simple Tomato Sauce (optional)
- 6
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 2 teaspoons minced garlic and sauté for about 30 seconds until fragrant but not browned.
- 7
Pour in the crushed tomatoes, add dried basil, dried oregano, sugar (if using), salt, and black pepper. Stir to combine and bring the sauce to a gentle simmer.
- 8
Lower the heat and simmer uncovered for 15–20 minutes to allow flavors to meld and to thicken slightly. If using with meatballs, nestle the browned meatballs into the simmering sauce and continue to cook for an additional 15–20 minutes until meatballs reach an internal temperature of 160°F (71°C).