Meatball Recipe

Prepare aromatics

Finely chop or grate the half onion and mince the garlic. Measure and chop the parsley and grate the Parmesan so everything is ready.

Soak breadcrumbs

In a small bowl, combine the breadcrumbs and milk. Stir and let sit for 5 minutes until the crumbs absorb the milk and become soft.

Mix the meatball mixture

In a large bowl, add ground beef and ground pork. Add the soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, very finely chopped onion, Dijon mustard, kosher salt, black pepper and dried oregano. Using clean hands or a spoon, gently combine until just mixed — avoid overworking to keep meatballs tender (about 30–40 strokes).

Portion and shape

Weigh or scoop about 1.5 ounces (approx 3 tablespoons) of mixture per meatball for uniform size (yields ~18–20 meatballs). Roll gently between your palms to form smooth balls; avoid packing them tightly.

Brown the meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer without overcrowding (work in batches). Brown on all sides, turning every 1–2 minutes until nicely caramelized — about 6–8 minutes total per batch. They will not need to be fully cooked through in this step. Transfer browned meatballs to a plate lined with paper towel.

Finish cooking (two options)

Stovetop: Reduce heat to medium-low, add a splash of water or sauce to the skillet, cover, and simmer for 8–10 minutes until internal temperature reaches 160°F (71°C). Oven: Preheat oven to 375°F (190°C). Place browned meatballs on a baking sheet and finish in the oven for 10–12 minutes until cooked through.

Rest

Let meatballs rest 5 minutes before serving so juices redistribute.

Sauté garlic

In a medium saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the thinly sliced garlic and cook 30–60 seconds until fragrant and just starting to color; do not burn.

Add tomatoes

Stir in the crushed tomatoes and tomato paste. Bring to a gentle simmer, then reduce heat to low.

Simmer and season

Add salt, optional sugar, and red pepper flakes if using. Simmer gently uncovered for 15–20 minutes to meld flavors and slightly thicken. Stir occasionally.

Finish with basil and combine

Stir in torn basil leaves off heat. Add browned meatballs into the sauce, spooning sauce over them. Simmer together 8–10 minutes so meatballs finish cooking and absorb flavors.