Meatballs Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Let sit 5 minutes until absorbed, then toss gently with a fork to break up clumps.

Combine meatball ingredients

In a large mixing bowl add the ground beef and ground pork. Add the soaked breadcrumbs, grated Parmesan, chopped parsley, minced garlic, finely chopped onion, beaten egg, Dijon mustard, kosher salt, black pepper, and dried oregano. Using clean hands or a rubber spatula, mix gently until just combined — avoid overworking the meat to keep meatballs tender (about 20–30 strokes).

Form meatballs

Portion the mixture into 1 1/4-inch (approximately 2 oz) meatballs using a tablespoon or small scoop to make about 18–20 meatballs. Roll gently between your palms to form smooth balls; do not pack tightly.

Sear meatballs

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches). Sear until browned on all sides, about 2–3 minutes per side, turning carefully with tongs. They will not be fully cooked through — transfer seared meatballs to a plate.

Sweat aromatics

In a large, heavy-bottomed saucepan or sauté pan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Deglaze

If using, pour in 1/2 cup dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the wine is reduced by half, about 2–3 minutes. If not using wine, skip this step and proceed.

Add tomatoes and seasonings

Stir in the tomato paste and cook 1 minute to remove rawness. Add the crushed tomatoes, dried oregano, sugar, bay leaf, kosher salt, black pepper, and 1/2 cup water or beef broth. Bring the mixture to a gentle simmer.

Simmer sauce

Reduce heat to low and simmer uncovered for 15 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning (add a pinch more salt or sugar if needed). Stir in chopped fresh basil at the end of simmering.

Finish with meatballs

Gently nestle the seared meatballs into the simmering sauce in a single layer. Spoon sauce over the tops. Cover partially and simmer gently for 15–20 minutes, turning meatballs once halfway through, until meatballs reach an internal temperature of 160°F (71°C) and sauce is fragrant and slightly thickened.

Remove the bay leaf from the sauce. Taste once more and adjust salt and pepper if needed.

Spoon the meatballs and robust red sauce over cooked pasta or serve with crusty bread. Sprinkle each serving generously with grated Parmesan cheese and garnish with fresh basil leaves.

Serve hot. Leftovers: refrigerate in an airtight container up to 3 days or freeze up to 3 months.