Meatballs Recipe

Soak breadcrumbs

In a small bowl, combine the fresh breadcrumbs and whole milk. Stir and let sit for 5 minutes until milk is absorbed and mixture is moistened.

Mix meatball ingredients

In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, kosher salt, and black pepper. Use clean hands or a fork to gently combine until just incorporated — avoid overworking to keep meatballs tender.

Shape meatballs

Portion the mixture into 12 even meatballs (about 2 ounces / 55 g each). Roll gently between your palms to form compact spheres and set them on a tray or plate.

Sear meatballs

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, add meatballs in a single layer without crowding (work in batches if needed). Sear for 2-3 minutes per side, turning carefully so each side is browned — total 6-8 minutes until nicely caramelized. They do not need to be fully cooked through at this stage.

Transfer

Remove seared meatballs to a plate while you prepare the pan for sauce.

Simmer in marinara

Reduce heat to medium-low and add the marinara sauce to the same skillet (wipe out excess oil if there is too much). Stir in red pepper flakes. Add the seared meatballs to the sauce, spooning some sauce over them to submerge partially. Cover and simmer gently for 12-15 minutes, turning once halfway, until meatballs reach an internal temperature of 160°F (71°C).

Add cheese and melt

Remove the skillet lid, place a slice of provolone over each meatball (break slices as needed to cover). Cover again for 1-2 minutes off heat or on the lowest flame just until cheese softens and begins to melt.

Finish

Carefully spoon a little extra hot marinara over each cheese-topped meatball and sprinkle a pinch of chopped parsley if desired. Keep warm until serving.

Prepare peppers

While meatballs simmer, toss the sweet peppers with 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, 0.25 teaspoon salt, and 0.25 teaspoon black pepper in a bowl until evenly coated.

Sauté or roast

Option A - Sauté: Heat a small skillet over medium-high heat and add the peppers. Cook, stirring occasionally, for 6-8 minutes until edges are slightly charred and peppers are tender-crisp. Option B - Roast: Spread peppers on a baking sheet and roast in a 425°F / 220°C oven for 10-12 minutes until tender and slightly blistered.

Finish peppers

Taste and adjust seasoning. Keep warm and plate alongside the meatballs, or serve in a small bowl as a side.