Meatballin' Recipe

Make meatball mixture

In a large bowl combine breadcrumbs and milk; let soak 2 minutes. Add ground beef, ground pork, egg, grated parmesan, chopped parsley, minced garlic, dried oregano, salt, and black pepper. Using your hands or a fork, gently mix until just combined; do not overwork (about 20–30 seconds).

Form meatballs

Portion mixture into evenly sized meatballs about 1 1/4 inch (makes ~16 meatballs). Roll gently between palms to form smooth balls; set on a baking sheet or plate.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total. They should be nicely browned but not fully cooked through. Transfer browned meatballs to a plate and reserve skillet fond.

Start the sauce

In the same skillet (or a separate large saucepan) add 1 tablespoon olive oil over medium heat. Add diced onion and cook until translucent, 4–5 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Deglaze and build flavor

If using, pour in 1/4 cup red wine to deglaze the pan, scraping up browned bits. Let wine reduce by half, about 1–2 minutes. Stir in tomato paste and cook 1 minute to deepen flavor.

Simmer sauce

Add crushed tomatoes, sugar, dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper. Stir to combine. If sauce is very thick, add up to 1/4 cup water. Bring to a gentle simmer, then reduce heat to low and simmer uncovered 10 minutes to meld flavors.

Finish with basil

Stir in chiffonade of 6 fresh basil leaves and remove from heat. Taste and adjust seasoning if needed.

Combine meatballs and sauce

Preheat oven to 400°F (200°C). Return browned meatballs to the sauce (either in the skillet if oven-safe, or transfer sauce to a 9x13 or similar baking dish and nestle meatballs into sauce). Spoon sauce over meatballs to cover.

Add cheeses

Sprinkle shredded mozzarella evenly over the meatballs and sauce, then grate or sprinkle the 1/4 cup parmesan on top.

Bake until bubbly

Bake in preheated oven 12–15 minutes, until mozzarella is melted and bubbly and meatballs reach an internal temperature of 160°F (71°C). If you want browned cheese, switch to broil for 1–2 minutes—watch closely to avoid burning.

Garnish and serve

Remove from oven and let rest 3–5 minutes. Garnish with whole fresh basil leaves. Serve hot — over pasta, in a sub, or on its own.