Meatballs Recipe

Soak breadcrumbs

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

Mix meatball mixture

In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, Italian seasoning, kosher salt, and black pepper. Using your hands or a fork, gently combine until just evenly mixed. Avoid overworking to keep meatballs tender.

Portion

Portion the mixture into 1 1/4-inch rounds (about 1.5 tablespoons or roughly 1.5 ounces each) to yield approximately 18 meatballs. Roll gently between your palms to form compact balls; avoid packing too tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, about 6–8 minutes total per batch. They do not need to be fully cooked through. Transfer browned meatballs to a plate lined with paper towels.

Sweat aromatics

In a large saucepan or the skillet used for browning (wipe out excess oil, leaving fond), heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add 3 cloves minced garlic and cook 30–60 seconds until fragrant.

Build the sauce

Stir in the tomato paste, cooking 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, sugar (if using), red pepper flakes, salt, and black pepper. Bring the sauce to a gentle simmer.

Simmer with meatballs

Return the browned meatballs to the sauce, nestling them into the simmering pomodoro. Reduce heat to low and simmer, partially covered, for 20–25 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and the sauce has slightly thickened. Stir gently occasionally to prevent sticking.

Finish

Stir in chopped fresh basil in the last 2 minutes of simmering. Taste and adjust seasoning with salt and pepper if needed.

If serving with pasta: cook pasta according to package directions. Reserve 1/2 cup pasta cooking water, drain, and return pasta to the pot. Add several spoonfuls of sauce and a splash of pasta water to coat. Plate pasta and top with meatballs and additional sauce.

If serving with bread: spoon meatballs and sauce into a shallow bowl or on toasted slices of crusty bread.

Grate additional Parmesan over the plated meatballs, garnish with fresh basil leaves, and serve immediately.