Meatballs Recipe

Soak breadcrumbs

Place fresh breadcrumbs in a small bowl and pour milk over them. Stir and let sit 5 minutes until absorbed.

Combine ingredients

In a large mixing bowl combine ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Use clean hands or a spatula to mix gently until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Using a tablespoon or small scoop, portion about 1.25 tablespoons (approximately 0.75 oz) of meat per meatball to yield roughly 24 bite-size meatballs. Roll gently between your palms to form compact spheres about 1 inch in diameter.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and sear 1–2 minutes per side until a golden crust forms (they will not be fully cooked through). Transfer seared meatballs to a plate or rimmed baking sheet.

Make marinara

In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add finely chopped onion and cook 4–5 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant. Stir in crushed tomatoes and tomato paste, then add sugar (if using), dried basil, salt, black pepper, and red pepper flakes. Bring to a gentle simmer.

Finish with meatballs

Carefully add the seared meatballs into the simmering marinara. Cover partially and simmer gently for 15–18 minutes, stirring occasionally, until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has thickened slightly. Taste and adjust salt or sugar if needed. Garnish with chopped parsley and grated Parmesan before serving with toothpicks.

Prepare BBQ sauce

In a medium saucepan melt 2 tablespoons butter over medium heat. Add brown sugar and whisk until dissolved. Stir in ketchup, apple cider vinegar, Worcestershire sauce, soy sauce, hot sauce, smoked paprika, garlic powder, and black pepper. Bring to a simmer, then reduce heat and cook 4–6 minutes until glossy and slightly thickened.

Coat meatballs

Add the seared meatballs to the sauce and gently toss or spoon sauce over them to coat. Simmer uncovered on low for 10–12 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce is clingy. If sauce becomes too thick, add 1–2 tablespoons water to reach desired consistency.

Finish and serve

Transfer sauced meatballs to a serving platter, spoon extra sauce over top, and garnish with chopped parsley. Serve warm with toothpicks.

Choose either the Marinara or the Sweet & Spicy BBQ preparation. Keep other sauce warm if making both. Sprinkle with additional Parmesan and parsley if desired. Serve hot as hors d'oeuvres with toothpicks; yields about 24 bite-size meatballs.