Baked Balls Recipe

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds, taking care not to brown it.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, and black pepper. Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low and cook uncovered 15–20 minutes to thicken slightly and blend flavors. Taste and adjust seasoning. Keep warm until assembly.

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil a shallow baking dish (9x13-inch works well).

In a small bowl, soak the breadcrumbs in the milk for 2–3 minutes until softened.

In a large bowl, combine the ground beef and ground pork. Add the soaked breadcrumbs (include any remaining milk), egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper.

Using your hands or a spoon, gently mix until just combined. Do not overwork; overmixing makes meatballs dense.

Portion the mixture into roughly 1 1/4–1 1/2 inch balls (about 1.5 ounces each) using a cookie scoop or spoon. This recipe should yield about 20–24 meatballs (serves 4).

Optional: For a lightly browned exterior, heat 1 tablespoon olive oil in a skillet over medium-high heat and brown meatballs 1–2 minutes per side (they will finish cooking in the oven). Alternatively, place meatballs directly on the prepared baking sheet.

Arrange meatballs on the baking sheet or in the baking dish and bake in the preheated oven 15–18 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

Reduce oven temperature to 375°F (190°C). Spread about 1 cup of the warm marinara in the bottom of a shallow baking dish or an ovenproof skillet to create a bed for the meatballs.

Nestle the baked meatballs into the marinara in a single layer. Spoon a little sauce over each meatball to coat.

Evenly sprinkle the shredded or sliced mozzarella over the meatballs (use more or less to taste) and finish with the grated Parmesan if using.

Bake at 375°F (190°C) until the cheese is melted and bubbly, about 8–10 minutes. For a lightly browned top, switch the oven to broil on high for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 3–5 minutes. Garnish with fresh basil leaves before serving.