Meatballs Recipe

Soak breadcrumbs

In a small bowl, combine the fresh breadcrumbs and the milk. Stir and let sit 5 minutes until breadcrumbs absorb the milk and become pasty.

Prepare aromatics

If not already finely chopped, mince the onion and garlic. You can lightly sauté the onion in 1 teaspoon olive oil over medium heat for 2–3 minutes to soften and cool (optional) — this mellows sharpness. Let cool before adding to the meat.

Combine meatball ingredients

In a large bowl, add the ground meat, soaked breadcrumbs, egg, grated Parmesan, minced parsley, minced garlic, chopped onion (cooled if sautéed), salt, pepper, dried oregano, and red pepper flakes (if using).

Mix gently

Use your hands or a large spoon to combine ingredients. Mix until just combined — avoid overworking, which makes meatballs dense. Taste a tiny pinch by cooking a small bit in a skillet to check seasoning and adjust salt/pepper if needed.

Shape

Wet your hands slightly to prevent sticking. Portion the mixture into roughly 1 1/4-inch (about 1.5 oz) portions for medium meatballs. Roll between your palms to form smooth, compact spheres. This recipe yields about 18–22 medium meatballs depending on size.

Brown

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter (if using) to the pan. When shimmering, add meatballs in a single layer without crowding (work in batches). Brown on all sides, turning carefully with tongs, about 6–8 minutes total until a deep golden crust forms. They will not be fully cooked through — that's fine.

Optional oven finish

If you prefer to finish in the oven (especially for larger batches), preheat oven to 375°F (190°C). After browning, transfer meatballs to a baking dish and bake 8–12 minutes until internal temperature reaches 160°F (71°C).

Start sauce

In a large saucepan or the skillet used for browning (wipe out excess fat leaving browned bits), heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Build sauce

Add tomato paste and cook 1 minute to deepen flavor. Stir in crushed tomatoes, broth, dried basil, dried oregano, sugar (if using), salt, and pepper. Bring to a gentle simmer.

Simmer with meatballs

Gently nestle browned meatballs into the simmering sauce. Reduce heat to low and simmer uncovered for 15–20 minutes, spooning sauce over meatballs occasionally, until meatballs are cooked through (internal temp 160°F / 71°C) and sauce thickens slightly. If using oven-finished meatballs, simmer only 8–10 minutes to meld flavors.

Finish

Stir in chopped fresh basil and adjust seasoning to taste. If sauce tastes too acidic, add a touch more sugar or a splash of broth. Sprinkle grated Parmesan just before serving if desired.

Serve meatballs and sauce over cooked pasta, polenta, or with crusty bread. Garnish with extra grated cheese and chopped parsley. Leftovers keep 3–4 days refrigerated or freeze cooked meatballs in sauce for up to 3 months.