Momma Lucy’s Meatballs Recipe

Soak breadcrumbs

In a small bowl combine the fresh breadcrumbs and whole milk. Let sit for 5 minutes until milk is absorbed.

Prepare aromatics

In a small skillet over medium heat warm 2 tablespoons olive oil. Add the very finely minced 1/4 cup onion and 2 cloves minced garlic. Sauté 1–2 minutes until softened but not browned. Remove from heat and let cool slightly.

In a large bowl combine ground beef and ground pork. Add the soaked breadcrumbs, sautéed onion and garlic, 1 egg, 1/2 cup grated Parmesan, 2 tbsp chopped parsley, 1 tsp oregano, 1 tsp basil, 1.5 tsp salt and 1/2 tsp black pepper. Mix gently with hands or a fork until just combined — do not overwork (about 20–30 turns).

Portion the mixture into evenly sized meatballs (about 1.5 inches / golf-ball size). This recipe yields approximately 18–20 meatballs. Roll gently between your palms to form smooth balls; avoid compressing them too tightly.

Heat a large, heavy skillet over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Brown meatballs on all sides, turning frequently, about 6–8 minutes total. They do not need to be fully cooked through — just nicely browned.

Transfer browned meatballs to a plate and set aside while you prepare the sauce.

In a deep saucepan or wide skillet heat 2 tablespoons extra-virgin olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent.

Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes (28 oz can), 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar (optional), 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if using. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 10 minutes to allow flavors to meld and sauce to thicken slightly.

Carefully add the browned meatballs into the simmering sauce, nestling them into the sauce. Cover partially and simmer on low for 20–25 minutes, turning the meatballs once halfway through, until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has thickened to your liking.

Stir in 2 tablespoons torn fresh basil and adjust seasoning with additional salt and pepper to taste.

Preheat oven to 400°F (200°C).

Slice the French bread lengthwise or into 1-inch slices, depending on preference.

In a small bowl combine 4 tbsp softened butter, 2 minced garlic cloves, 1 tbsp chopped fresh parsley, 2 tbsp grated Parmesan (optional) and 1/4 tsp salt. Mix until smooth.

Spread the garlic butter mixture evenly over the cut sides of the bread. Place on a baking sheet, buttered side up.

Bake in preheated oven for 8–10 minutes until butter is melted and edges are golden. For a crisp top, broil 1–2 minutes watching closely until lightly browned.

Remove and keep warm until serving. Slice if you baked the loaf whole.

Spoon marinara and meatballs into a warmed serving dish or individual bowls. Sprinkle with 2 tbsp grated Parmesan and 1 tbsp chopped fresh parsley.

Serve hot with garlic bread on the side. If desired, offer extra grated Parmesan and red pepper flakes at the table.