Mamma Carmela's Meatballs Recipe

Soak breadcrumbs

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

Mix meatball ingredients

In a large bowl, add ground beef, ground pork (or sausage meat), the soaked breadcrumbs, grated parmigiano reggiano, minced garlic, chopped parsley, minced oregano, egg, kosher salt, and black pepper. Using your hands or a sturdy spoon, gently mix until ingredients are just combined — do not overwork or the meatballs will become dense.

Shape meatballs

Portion the mixture into 1 1/4-inch (approximately 1.5 oz) portions to yield about 20 small meatballs (adjust quantity for serving size). Roll each portion gently between your palms to form compact, uniform balls. Place on a tray lined with parchment.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add meatballs in a single layer without crowding (work in batches if necessary). Sear, turning occasionally, until browned on all sides, about 6–8 minutes total. They do not need to be cooked through. Transfer seared meatballs to a plate and set aside.

Start the sauce

In a medium saucepan or the same skillet wiped clean, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the diced onion and cook, stirring, until softened and translucent, about 5 minutes. Add the thinly sliced garlic and cook until fragrant, about 30 seconds to 1 minute — do not let it brown.

Add tomatoes

Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes. Stir to combine. Bring the sauce to a gentle simmer.

Finish sauce with meatballs

Add the seared meatballs into the simmering tomato sauce, nestling them into the sauce so they are mostly covered. Add torn basil leaves, 1/4 teaspoon salt (adjust to taste), 1/4 teaspoon black pepper, and 1/4 teaspoon sugar if desired to balance acidity. Reduce heat to low, cover partially, and simmer gently for 18–22 minutes, until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has slightly thickened. Taste and adjust seasoning as needed.

Prepare crostini

Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil on both sides. Toast in the oven until golden and crisp, about 6–8 minutes, flipping once halfway through. Alternatively, grill the slices in a skillet until browned.

Rub with garlic

When the crostini are warm, rub the top side of each slice lightly with the cut side of a garlic clove for a subtle garlic flavor.

Assemble and serve

Spoon 1–2 warm meatballs with sauce onto each crostini or place crostini alongside a small bowl of meatballs for dipping. Top with shaved or grated parmigiano reggiano and a sprinkle of chopped parsley. Serve immediately while crostini are crisp and meatballs are hot.