Meatball Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a medium bowl and pour the whole milk over them. Let sit 5 minutes until milk is absorbed and mixture is moistened.

Mix meatball ingredients

Add ground beef, ground pork, egg, grated Parmesan, chopped parsley, minced garlic, salt, black pepper, and dried oregano to the breadcrumb mixture. Use lightly moistened hands to gently combine until just uniform; avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 20–24 meatballs (about 1.5 ounces / 40–45 g each). Roll gently between your palms to form compact balls, smoothing seams but not packing tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown meatballs on all sides (about 6–8 minutes total per batch). They should be deeply golden but not cooked through. Transfer browned meatballs to a plate.

Sauté aromatics

In a deep saucepan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add 2 teaspoons minced garlic and cook until fragrant, about 30 seconds.

Add tomatoes and simmer

Stir in the crushed tomatoes and tomato paste. Add dried basil, sugar (if using), salt, and black pepper. Bring to a gentle simmer, then reduce heat to low.

Simmer with meatballs

Carefully add the browned meatballs into the simmering marinara, submerging them as much as possible. Cover partially and simmer gently for 18–22 minutes, turning meatballs once mid-simmer, until meatballs reach an internal temperature of 160°F (71°C) and sauce thickens slightly. Stir in torn fresh basil leaves at the end.

Make garlic sauce

In a small bowl, whisk together mayonnaise and sour cream until smooth. Add grated or finely minced garlic, lemon juice, olive oil, salt, and black pepper. Taste and adjust salt or lemon as needed. Chill in refrigerator until ready to serve (at least 10 minutes) to let flavors meld.

Melt provolone

Preheat oven broiler to high. Transfer meatballs in marinara to an ovenproof dish in a single layer with sauce. Top each meatball with a folded provolone slice (or cover dish with provolone). Broil 1–3 minutes until cheese is melted and bubbly—watch closely to avoid burning.

Garnish and serve

Remove from oven. Spoon a little garlic sauce over or serve garlic sauce on the side for dipping. Sprinkle chopped fresh parsley over the meatballs. Serve hot with extra marinara and garlic sauce.