Meat Ball Recipe

Prep and mix

In a large bowl, soak the breadcrumbs in the milk for 2–3 minutes until softened. Add the ground beef, ground pork, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using clean hands, mix gently until ingredients are just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 12 equal pieces (about 2 ounces / 55 g each). Roll gently between your palms to form compact round meatballs. Place on a baking sheet or plate and refrigerate for 15 minutes to help them hold shape.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning carefully, about 6–8 minutes total until golden but not fully cooked through. Transfer browned meatballs to a plate.

Start the sauce

In a large saucepan or deep skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add 2 teaspoons minced garlic and cook until fragrant, about 30 seconds.

Simmer

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, black pepper, and bay leaf. Bring to a gentle simmer, then reduce heat to low.

Finish sauce with meatballs

Carefully nestle the browned meatballs into the simmering marinara. Cover and simmer gently for 20–25 minutes, turning the meatballs once halfway, until cooked through (internal temperature 160°F / 71°C) and the flavors meld. Taste and adjust seasoning; remove bay leaf before serving.

Preheat broiler

When meatballs are cooked through and sauce is bubbling, preheat your oven broiler to high and set an oven rack about 6 inches from the broiler element. Alternatively, use a 425°F (220°C) oven.

Top with provolone

Spoon meatballs and marinara into an ovenproof baking dish or leave them in an ovenproof skillet. Arrange 1 provolone slice (or an appropriate amount of shredded provolone) over each meatball so they are well covered. Sprinkle grated Parmesan evenly over the top.

Melt cheese

Place under the broiler for 1–3 minutes, watching closely, until the provolone is melted and bubbly and the Parmesan begins to brown slightly. If using an oven at 425°F, bake 5–7 minutes until cheese melts.

Garnish and serve

Remove from oven, garnish with fresh basil leaves, and serve hot. Serve alone, over pasta, or in a sandwich roll as desired.