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Ingredients
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Meatballs
Sauce
Finish & Garnish
Method
Meatballs
- 1
Prep breadcrumbs
In a small bowl, combine 0.75 cup fresh breadcrumbs with 0.25 cup whole milk. Let soak 5 minutes until the crumbs absorb the milk and become a paste.
- 2
Mix meatball ingredients
In a large bowl, add 1 lb ground beef, 0.5 lb ground pork, the soaked breadcrumb mixture, 1 beaten egg, 0.25 cup grated Parmesan, 2 tsp minced garlic, 2 tbsp chopped parsley, 1 tsp salt, and 0.5 tsp black pepper. Use your hands or a spoon to gently combine until just mixed — avoid overworking to keep meatballs tender.
- 3
Portion and shape
Weigh or portion the mixture into 10 equal pieces (about 2 oz / 55–60 g each). Roll each portion loosely into a smooth ball. Lightly roll each formed ball in the 0.25 cup fine dry breadcrumbs to give a lightly drier exterior that helps browning.
- 4
Brown meatballs
Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When oil shimmers, add meatballs in a single layer without crowding (work in two batches if needed). Brown on all sides, turning gently with tongs, about 6–8 minutes total until golden (they will not need to be fully cooked through). Transfer browned meatballs to a plate lined with paper towel.
Sauce
- 5
- 6
Build sauce
Stir in 2 cups tomato passata (or crushed tomatoes) and 1 tbsp tomato paste. Add 0.5 tsp dried oregano, 0.5 tsp dried basil, 0.5 tsp salt, and 0.25 tsp sugar if using. Bring to a gentle simmer, then reduce heat to low.
- 7
Simmer with meatballs
Return the browned meatballs to the skillet, nestling them into the sauce. Spoon sauce over the tops, cover loosely, and simmer on low for 12–15 minutes, until meatballs reach an internal temperature of 160°F (71°C) and sauce is slightly reduced.
Finish & Serve
- 8
Cheese melt (optional)
If you want cheesy meatballs, sprinkle 0.5 cup shredded mozzarella over the meatballs, cover, and let sit off heat for 2–3 minutes until the cheese softens and melts. Alternatively, place under a broiler for 1–2 minutes if using an ovenproof skillet—watch closely to avoid burning.
- 9
Plate and garnish
Transfer meatballs to a serving platter or leave in skillet. Sprinkle 2 tbsp grated Parmesan and 1 tbsp julienned fresh basil over the top. Insert a toothpick into each meatball for easy serving (10 toothpicks). Serve hot as an appetizer with extra sauce on the side for dipping.