Isabel's Meatballs Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Let sit for 5 minutes, then gently press with a fork to combine into a loose paste.

Mix the meatball ingredients

In a large bowl combine the ground beef and ground pork. Add the soaked breadcrumbs, beaten egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, red pepper flakes, kosher salt, and black pepper. Drizzle in 2 tablespoons extra-virgin olive oil. Using your hands or a spoon, gently mix until just combined — avoid overworking to keep meatballs tender.

Form meatballs

With damp hands, form the mixture into 1 1/4-inch (about golf-ball) meatballs. You should get roughly 20–24 meatballs. Place on a rimmed baking sheet lined with parchment.

Brown meatballs

Heat a large skillet over medium-high heat and add a thin film of oil if needed. Working in batches to avoid crowding, brown meatballs on all sides about 2–3 minutes per side until a golden crust forms. They do not need to be cooked through. Transfer browned meatballs to a plate.

Sweat aromatics

In the same skillet, lower heat to medium and add 1 tablespoon extra-virgin olive oil. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 5–6 minutes. Add the sliced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed San Marzano tomatoes, sugar, dried basil, kosher salt, and black pepper. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, partially cover the skillet, and simmer gently for 18–22 minutes, turning meatballs once halfway through, until cooked through (internal temperature 160°F/71°C) and sauce has thickened slightly. If sauce reduces too much, add 2–4 tablespoons water.

Finish sauce

Stir in torn fresh basil leaves (if using) in the last 1–2 minutes of cooking. Taste and adjust seasoning with additional salt or pepper as needed.

Plate

Spoon a generous ladle of sauce onto a serving platter or shallow bowls. Arrange meatballs over the sauce so each is coated.

Garnish

Sprinkle freshly grated Parmesan and chopped parsley over the meatballs. Serve immediately with crusty bread or crostini for dipping.

Leftovers: Cool to room temperature, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently in a saucepan over low heat until warmed through.