Meatballs Recipe

Soak crumbs

Place the fresh breadcrumbs in a small bowl and pour the milk over them. Stir to combine and let sit 5 minutes until absorbed and soft.

Mix meatball mixture

In a large bowl combine ground beef and ground lamb. Add the soaked breadcrumbs, egg, 1/2 cup grated pecorino, chopped parsley, minced garlic, 1 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp dried oregano. Use your hands or a fork to gently mix until just combined — avoid overworking which makes meatballs dense.

Shape

Portion the mixture into even meatballs about 1 1/4 inches (roughly 1.5 oz each). This recipe yields about 18–20 meatballs depending on size.

Brown

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches). Brown on all sides, turning gently, about 6–8 minutes total until a deep golden crust forms. They need not be fully cooked through — they will finish in the sauce. Transfer browned meatballs to a plate and reserve pan fond.

Sweat aromatics

In a large, deep sauté pan or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5–6 minutes. Add the sliced garlic and cook 30–60 seconds until fragrant but not browned.

Build sauce

Stir in the tomato paste and cook 1 minute to remove raw flavor. Add the crushed tomatoes, 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar if using. Scrape up any browned bits from the bottom of the meatball pan into the sauce to add flavor.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low. Add torn basil leaves. Return the browned meatballs to the sauce, nestling them into the liquid so they are partially submerged. Cover partially and simmer gently for 20–25 minutes, turning meatballs once halfway through, until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened.

Adjust seasoning

Taste and adjust salt and pepper as needed. If sauce seems too bright, add another pinch of sugar; if too thick, stir in up to 1/4 cup water and simmer 2–3 minutes.

Spoon meatballs and pomodoro into shallow bowls or over cooked pasta or alongside crusty bread. Sprinkle each serving with the reserved 1/4 cup finely grated pecorino and garnish with fresh basil leaves. Serve hot.

Leftovers: cool to room temperature, refrigerate in airtight container up to 3 days or freeze up to 3 months. Reheat gently in a skillet or oven in sauce to keep meatballs moist.