Grandma Grace's Meatballs Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and stir in 1 tablespoon whole milk. Let sit 5 minutes until the crumbs absorb the milk and become moistened.

Prep aromatics

Finely mince 1/2 yellow onion and 2 garlic cloves. Chop 2 tablespoons flat-leaf parsley and set aside.

Mix meatball ingredients

In a large bowl combine 400 g ground beef and 200 g ground pork. Add the soaked breadcrumbs, 1 large egg, 1 tablespoon finely grated Parmesan, the minced onion, 2 cloves minced garlic, chopped parsley, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix gently with your hands or a fork until ingredients are evenly distributed — do not overwork the meat.

Form meatballs

Portion the mix into eight equal meatballs (about 80 g each) to make two 40x servings (two meatballs per serving). Roll gently between your palms to form smooth, compact balls.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in two batches if necessary). Brown on all sides, turning carefully with tongs, about 6–8 minutes total until they have a deep golden crust. They do not need to be fully cooked through at this stage. Transfer browned meatballs to a plate and wipe the skillet if very browned.

Sweat aromatics

In the same (or a separate) large saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 1/2 finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly. Add 800 ml crushed tomatoes, 100 ml water or low-sodium chicken stock, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon sugar (if using), and 1 bay leaf. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir to combine.

Simmer with meatballs

Bring the sauce to a gentle simmer, then carefully nestle the browned meatballs into the sauce. Reduce heat to low, cover partially, and simmer gently until meatballs are cooked through and sauce is slightly thickened, 20–25 minutes. Stir occasionally and spoon sauce over the meatballs to promote even cooking. Taste and adjust seasoning, removing the bay leaf before serving.

Divide two meatballs and an appropriate amount of sauce onto each plate (this recipe yields four servings of two meatballs each). Spoon coarse grated cheese over the hot meatballs so it slightly melts. Garnish with fresh basil leaves if using. Serve immediately with crusty bread or pasta as desired.