Side Meatballs (3) Recipe

Prepare binding

In a small bowl, combine the breadcrumbs and milk; let sit 2–3 minutes until breadcrumbs absorb the milk.

In a medium bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, salt, and black pepper. Mix gently with your hands or a spoon until just combined. Do not overwork — mixture should be cohesive but not dense.

Portion the mixture into three equal meatballs (about 3 ounces / ~85 g each). Roll gently between your palms to form smooth, compact balls.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add the meatballs and brown on all sides, turning carefully to avoid breaking — about 2–3 minutes per side. They do not need to be fully cooked through at this stage. Remove browned meatballs to a plate.

In the same skillet, reduce heat to medium and add 1 tablespoon olive oil if pan is dry. Add finely diced onion and a pinch of salt; sauté until translucent, about 4–5 minutes.

Add minced garlic and cook 30 seconds until fragrant, stirring so it does not burn.

Stir in the tomato paste and cook 30–45 seconds to deepen flavor.

Add crushed tomatoes, dried oregano, dried basil, sugar, salt, black pepper, and 2 tablespoons water. Stir to combine and bring sauce to a gentle simmer.

Return the browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently for 12–15 minutes, turning once halfway, until meatballs register at least 160°F (71°C) and sauce has thickened slightly.

Taste the sauce and adjust seasoning with additional salt, sugar, or pepper if needed. Stir in torn fresh basil leaves if using, right before serving.

Spoon three meatballs into a shallow bowl or plate and ladle warm marinara sauce over them. Sprinkle grated Parmesan on top if desired.

Serve immediately while hot as a side portion.