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Ingredients
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Meatballs (makes 6)
Optional finishing / sauce (to serve 6 meatballs)
Method
Meatballs (makes 6)
In a small bowl combine the breadcrumbs and milk. Let sit 2–3 minutes until the crumbs absorb the milk and form a paste.
Combine ingredients
In a medium bowl add the ground beef and ground pork. Add the breadcrumb mixture, beaten egg, grated Parmesan, minced garlic, finely diced onion, chopped parsley, dried oregano, kosher salt, and black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender.
Portion and shape
Divide the mixture into 6 equal portions (about 2 ounces / 55–60 g each). Roll each portion lightly between your palms to form a compact ball about 1 1/2 to 2 inches in diameter. Do not pack tightly.
Pan-sear
Heat a 10-inch skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat. When the oil shimmers, add the meatballs in a single layer without crowding (work in two batches if needed). Cook, turning every 1–2 minutes, until all sides are nicely browned, about 6–8 minutes total.
Finish in sauce (optional)
If using marinara, reduce heat to low and pour the sauce into the pan with the seared meatballs. Spoon sauce over the meatballs, cover loosely, and simmer gently for 6–8 minutes until cooked through (internal temperature 160°F / 71°C). This step keeps meatballs moist and infuses flavor.
Rest and serve
Transfer meatballs to a plate and let rest 2 minutes. If finished in sauce, serve topped with extra grated Parmesan and chopped basil. If not using sauce, finish with a sprinkle of Parmesan and basil (optional). Serve as a side portion of 6 meatballs.
Optional finishing / sauce
Warm the marinara in a small saucepan over low heat while you cook the meatballs. Keep it at a gentle simmer so it is ready to finish the meatballs when browned.
If serving meatballs without sauce, you can spoon a couple tablespoons of warm marinara alongside or beneath each meatball for serving, then garnish with Parmesan and basil.