Meatball Recipe

Prepare pan and soak crumbs

Preheat oven to 375°F (190°C). In a small bowl combine the fresh breadcrumbs and milk; let sit 5 minutes until the crumbs absorb the milk and become a soft paste (this keeps meatballs tender).

Combine meatball mixture

In a large mixing bowl add ground beef and ground pork. Add the soaked breadcrumbs, beaten egg, grated parmesan, chopped parsley, minced garlic, salt, pepper, and dried oregano. Using your hands or a fork, gently mix until ingredients are evenly distributed — avoid overworking the meat to keep meatballs tender.

Portion and shape

Portion the mixture into roughly 1 1/4-inch (about 1.5 oz) portions for uniform 1 to 1.25-inch meatballs (yields about 20–24). Roll each portion gently between your palms to form a smooth ball; avoid pressing tightly.

Sear meatballs

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, working in batches if needed, add meatballs without crowding. Brown on all sides, turning carefully with tongs or a spatula, about 6–8 minutes total per batch until a deep golden crust forms. They will not be fully cooked through — that's fine.

Finish in oven (or in sauce)

Transfer browned meatballs to a rimmed baking sheet or a skillet safe for oven and bake at 375°F (190°C) for 8–10 minutes until internal temperature reaches 160°F (71°C). Alternatively, slide browned meatballs directly into the simmering tomato sauce (next section) and finish cooking in sauce for 12–15 minutes.

Sweat aromatics

In a medium heavy-bottomed saucepan heat 1 tablespoon extra-virgin olive oil over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 5–7 minutes. Add the 2 minced cloves of garlic and cook 30–45 seconds until fragrant, careful not to brown.

Build sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the canned crushed tomatoes, dried basil, sugar (if using), salt, and pepper. Stir to combine and bring to a gentle simmer.

Simmer and finish

Reduce heat to low and simmer uncovered, stirring occasionally, 15–20 minutes to meld flavors and thicken slightly. If sauce becomes too thick, add a tablespoon or two of water to reach desired consistency. Taste and adjust seasoning.

Finish with meatballs

If you browned meatballs and did not bake them, carefully transfer them into the simmering sauce. Spoon sauce over the meatballs, cover partially, and simmer gently 12–15 minutes until meatballs are cooked through (160°F/71°C) and flavors combine. If you baked the meatballs separately, you can either fold them into the sauce to coat for 5 minutes or serve alongside.

If serving with pasta, cook spaghetti according to package directions in salted boiling water until al dente. Drain and toss a little sauce with pasta to coat.

Plate pasta (or slice of crusty bread), top with 3–4 meatballs per person, spoon extra sauce over, sprinkle with grated parmesan and garnish with fresh basil leaves. Serve immediately.