Meatballs Recipe

Prep aromatics

Peel and finely grate the onion and garlic (or mince garlic). Place grated onion in a small bowl and squeeze gently to remove excess liquid — you want the moisture but not pooling liquid.

In a large bowl combine the ground beef and ground pork and gently break apart with your hands or a fork so the mixture is uniform.

In a separate small bowl whisk together the egg and milk until combined. Add the breadcrumbs and let soak 2–3 minutes until the crumbs absorb the liquid.

Add the soaked breadcrumbs, grated onion, grated/minced garlic, grated Parmesan, chopped parsley, dried oregano, salt, and pepper to the meat. Drizzle the 2 tbsp olive oil over the mixture.

Using clean hands, gently mix everything until just combined. Do not overwork — stop when ingredients are evenly distributed and mixture holds together when pressed (about 20–30 seconds).

Portion the mixture into meatballs about 40–45 g each (roughly 1.5 inches/3.5 cm diameter) for 18–20 meatballs. Roll between your palms to form smooth spheres, handling gently to keep them tender.

Place formed meatballs on a tray or sheet pan lined with parchment. Chill in the fridge for 15–30 minutes to help them hold shape (optional but recommended).

Heat a large skillet over medium-high heat and add 1–2 tablespoons of neutral oil or olive oil. When the oil shimmers, add meatballs in a single layer without crowding (work in batches if needed).

Sear meatballs, turning occasionally, until brown on most sides — about 6–8 minutes total. They do not need to be fully cooked through; you are developing color and crust. Transfer seared meatballs to a plate.

In the same skillet (wipe out excess fat if there is too much, leaving about 1 tbsp) add 1 tbsp olive oil over medium heat.

Add the chopped half onion and sauté until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Stir in the tomato paste and cook 30 seconds to deepen its flavor. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, and pepper. Stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to low. Return the seared meatballs to the skillet, nestling them into the sauce so they are partially submerged.

Cover the skillet and simmer gently for 15–20 minutes, turning meatballs halfway through, until meatballs reach an internal temperature of 70–75°C (160–165°F) and sauce has slightly thickened.

Remove the lid for the last 3–5 minutes if you want the sauce to reduce further. Tear and stir in fresh basil leaves just before serving.

Spoon meatballs and sauce onto plates or over cooked pasta, polenta, or in a crusty roll.

Sprinkle freshly grated Parmesan and chopped parsley over the top and serve immediately.