Meatball Recipe
Make Meatball Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Tomato Sauce (optional — for serving)
Method
Meatballs
Place the breadcrumbs in a small bowl and pour the milk over them. Stir and set aside for 5 minutes so the breadcrumbs absorb the milk.
Combine ingredients
In a large mixing bowl add the ground beef, ground pork, beaten egg, soaked breadcrumbs (including any leftover milk), grated Parmesan, minced garlic, finely chopped onion, chopped parsley, dried oregano, salt, and black pepper.
Mix gently
Use your hands or a fork to mix just until combined. Avoid over-mixing to keep meatballs tender — mix until ingredients are evenly distributed, about 30–45 seconds.
Portion
Form the mixture into evenly sized meatballs. For standard size, roll into 1 1/4-inch to 1 1/2-inch balls (about 1.5 tablespoons of mixture) to yield approximately 18–20 meatballs.
Pan-fry (finish in sauce if using)
Heat 2 tablespoons of olive oil in a large skillet over medium heat. When oil shimmers, add meatballs in a single layer without crowding (work in batches if necessary). Cook until browned on all sides, about 6–8 minutes total, turning carefully with tongs or a spatula so they brown evenly. They do not need to be fully cooked through if you will finish them in sauce.
Bake (alternative finish)
Alternatively, preheat oven to 400°F (200°C). Place meatballs on a rimmed baking sheet lined with parchment and bake for 15–20 minutes until an instant-read thermometer inserted into the center reads 160°F (71°C).
Rest
If cooked on the stovetop and not finished in sauce, transfer browned meatballs to a plate and let rest 5 minutes before serving.
Tomato Sauce (optional — for serving)
Sauté garlic
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 teaspoon minced garlic and cook for 30–45 seconds until fragrant but not browned.
Add tomatoes and seasonings
Pour in the crushed tomatoes and stir in the tomato paste, dried basil, salt, black pepper, and sugar (if using). Stir to combine.
Simmer
Bring sauce to a gentle simmer, then reduce heat to low. Simmer uncovered for 15–20 minutes to thicken and develop flavor, stirring occasionally.
Finish with meatballs
If you browned the meatballs on the stovetop but didn’t finish cooking, add the browned meatballs to the simmering sauce, cover partially, and simmer for 10–12 minutes until meatballs reach 160°F (71°C) and are cooked through. If meatballs were baked, add them to the sauce and simmer 5–8 minutes to meld flavors.