Grandma Grace's Meatballs Recipe

Soak Breadcrumbs

Place the breadcrumbs in a medium bowl and pour the milk over them. Stir and let sit 5 minutes until the milk is absorbed and breadcrumbs are soft.

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

Portion the mixture into two large meatballs (per serving: recipe yields two large meatballs per person). For this recipe (serves 2), shape two 3.5–4 oz (about 100–110 g) portions each into round meatballs, or adjust size so you have two per serving as desired.

Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. When the oil shimmers, add the meatballs and brown on all sides, turning carefully with tongs or a spatula. Aim for a deep golden crust, about 3–4 minutes per side. Work in batches if needed to avoid crowding. Remove browned meatballs to a plate; they will finish cooking in the sauce.

In the same pan, reduce heat to medium and add 1 tablespoon olive oil. Add the finely diced onion and sauté until soft and translucent, about 6–8 minutes, scraping up browned bits from the bottom of the pan.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

If using, pour in the red wine to deglaze the pan, scraping the bottom with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.

Stir in the tomato paste and cook 1 minute to remove raw flavor. Then add the crushed tomatoes, dried basil, dried oregano, sugar, salt, and black pepper. Stir to combine.

Bring sauce to a gentle simmer, then carefully nestle the browned meatballs into the sauce. Reduce heat to low, partially cover the pan, and simmer gently for 18–25 minutes until meatballs are cooked through (internal temperature 70–72°C / 160–165°F) and sauce has thickened. Spoon sauce over meatballs occasionally to keep them moist.

Taste the sauce and adjust seasoning with more salt, pepper, or a pinch of sugar if needed. Stir in torn fresh basil leaves at the end, if using, and let them wilt for 1 minute.

Using a slotted spoon, place two meatballs and a generous ladle of sauce on each plate or in a shallow bowl.

Sprinkle each serving with a coarse grate of Pecorino Romano or aged Parmesan (about 2 tablespoons per serving) and garnish with chopped fresh parsley.

Serve immediately with crusty bread, polenta, or pasta as desired.