Meatballs Recipe

Prep breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Let soak for 5 minutes until softened, then stir to combine.

Combine ingredients

In a large bowl, add ground beef, ground pork, soaked breadcrumbs (including any excess milk), minced onion, minced garlic, grated Parmesan, chopped parsley, dried oregano, red pepper flakes, salt, and black pepper. Crack the egg into the bowl.

Using clean hands or a sturdy spoon, gently mix the mixture until just combined. Avoid overworking to keep meatballs tender. Mix until uniform but not paste-like.

Portion

Line a baking sheet with parchment or foil. Use a 1.5 tablespoon scoop or your hands to portion meat into roughly 1 1/4-inch (about 20–24 g) balls for small meatballs or 1.5-inch (about 35 g) for medium. Roll each portion between your palms to form smooth balls and place on the prepared sheet.

Chill (optional but recommended)

Chill the formed meatballs in the refrigerator for 20–30 minutes to help them hold shape while cooking.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. When the oil shimmers, add meatballs in a single layer without crowding (work in batches if necessary).

Cook meatballs, turning occasionally, until browned on most sides, about 6–8 minutes. They do not need to be fully cooked through in this step if you will finish them in sauce or the oven.

If cooking all meatballs in the skillet and finishing in sauce, transfer browned meatballs directly into warm tomato sauce (see next section) and simmer 15–20 minutes until internal temperature reaches 165°F (74°C). If not using sauce, transfer browned meatballs to a baking sheet and finish in a 375°F (190°C) oven for 10–12 minutes until done.

In a medium saucepan or deep skillet, heat 1 tablespoon olive oil over medium heat. Add 2 teaspoons minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, black pepper, and 1/4 cup water or red wine. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 15–20 minutes to thicken and let flavors meld, stirring occasionally. Taste and adjust seasoning.

Add browned meatballs to the sauce, nestling them into the sauce. Simmer gently for 15–20 minutes until meatballs are cooked through (internal temperature 165°F / 74°C).

Spoon meatballs and sauce onto serving plates or over pasta. Sprinkle with chopped fresh basil or parsley and grated Parmesan as desired.

Serve hot. Leftover meatballs will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months.