Name: Lusi YYC Italian Kitchen & Pizzerias Meatball Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 0.75 cup fresh breadcrumbs; 0.25 cup whole milk; 1 unit large egg; 0.5 cup Parmesan cheese, finely grated; 0.25 cup fresh parsley, finely chopped; 3 clove garlic, minced; 0.5 cup onion, finely grated or minced (about 1/2 cup); 1 tsp Italian seasoning (or dried oregano & basil); 0.25 tsp red pepper flakes (optional); 1.5 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs olive oil (for browning); 1 tbs olive oil; 0.5 cup onion, finely chopped; 2 clove garlic, minced; 28 oz crushed tomatoes (canned); 1 tbs tomato paste; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp sugar (optional, to balance acidity); 6 leaf fresh basil leaves (optional); 8 leaf fresh basil leaves; 0.25 cup extra grated Parmesan; 12 slice crusty bread or crostini

Method

Meatballs

Prep breadcrumbs and aromatics

Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let soak 5 minutes until softened. Meanwhile finely grate or mince the onion and mince the garlic; measure and chop parsley.

Mix meatball mixture

In a large bowl combine ground beef and ground pork. Add the soaked breadcrumbs (including any remaining milk), egg, grated Parmesan, chopped parsley, grated onion, minced garlic, Italian seasoning, red pepper flakes (if using), kosher salt, and black pepper. Using clean hands, gently mix until just combined — avoid overworking to keep meatballs tender.

Portion and shape

Portion the mixture into roughly 1 1/4-inch (about 1.5 oz) meatballs for appetizer size — you should get about 20–24. Roll each lightly between your palms to form smooth balls; don’t compact them too tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches (do not overcrowd), add meatballs and brown on all sides, about 6–8 minutes per batch. Use tongs or a spoon to turn gently. Transfer browned meatballs to a plate; they do not need to be fully cooked through at this stage.

Finish cooking (optional oven)

If you prefer finishing in the oven: preheat oven to 375°F (190°C). Place browned meatballs on a baking sheet and bake 8–10 minutes until internal temperature reaches 160°F (71°C). Alternatively, finish cooking in the sauce as described below.

Tomato Sauce (for serving)

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

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

Add browned meatballs to the sauce (or place raw meatballs directly into sauce if you skipped browning). Cover and simmer gently for 18–25 minutes until meatballs are cooked through and sauce has slightly thickened. If you finished meatballs in the oven, simmer 10–12 minutes to meld flavors. Stir in torn basil leaves near the end of cooking.

Taste and adjust seasoning with salt, pepper, or a pinch more sugar if the tomatoes are too acidic.

To Serve (Antipasti)

Arrange crusty bread or crostini on a platter. Spoon warm meatballs and sauce onto the platter or serve meatballs in a shallow bowl for guests to help themselves.

Garnish with fresh basil leaves and extra grated Parmesan. Serve warm as an antipasti course alongside olives, marinated vegetables, or a light salad.