Meatballs Recipe

Soak breadcrumbs

In a small bowl combine the breadcrumbs and milk; let sit 5 minutes until the milk is absorbed and the crumbs are soft.

Mix meatball base

In a large bowl add ground beef, ground pork, the soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, salt, black pepper, and dried oregano. Use your hands or a spoon to gently combine until just incorporated. Avoid overmixing to keep meatballs tender.

Form meatballs

Portion the mixture into 8 equal portions (about 3 ounces / 85 g each). Roll each portion gently between your palms to form a compact ball, about 1 3/4 to 2 inches in diameter. Place on a rimmed tray or plate.

Sear meatballs

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil shimmers, add meatballs in a single layer without crowding (work in batches if necessary). Sear, turning occasionally, until browned on all sides, about 6–8 minutes total. They do not need to be fully cooked through; just nicely browned.

Transfer to sauce

Once browned, transfer the meatballs to the simmering marinara (see Marinara directions) and nestle them into the sauce to finish cooking. Simmer gently for 15–20 minutes, partially covered, turning once so they cook evenly and absorb flavor.

Sauté aromatics

In a medium pot or deep skillet heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds more until fragrant, stirring to avoid burning.

Build sauce

Add the tomato paste to the pot and cook, stirring, 1 minute to deepen the flavor. Pour in the crushed tomatoes, then add dried basil, dried oregano, sugar, salt, black pepper, and red pepper flakes if using. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Let simmer uncovered for 10–15 minutes to thicken and develop flavor, stirring occasionally. Taste and adjust seasoning.

Finish with basil

If using, tear the fresh basil leaves and stir into the sauce just before adding the seared meatballs. Keep the sauce at a low simmer when meatballs are added so they finish cooking gently.

Spoon a bed of marinara onto each serving plate or a family-style platter. Nestle 8 large meatballs over the sauce. Spoon some sauce over the top, sprinkle with grated Parmesan and chopped parsley, and garnish with extra basil leaves if desired. Serve hot.