Meatballs Recipe

Prep aromatics

Finely mince the onion and garlic. If you prefer a milder onion flavor, sauté the chopped onion in 1 teaspoon olive oil over medium heat for 4–5 minutes until translucent, then cool before adding to the mixture.

Soak breadcrumbs

Place the breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until absorbed and the mixture is soft.

Combine ingredients

In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped onion (cooled if sautéed), chopped parsley, dried oregano, 1.5 teaspoons salt, and 0.75 teaspoon black pepper. Use clean hands or a fork to gently mix until just combined — avoid overworking to keep meatballs tender.

Portion and shape

Line a baking sheet with parchment. Using a 1.5 tablespoon cookie scoop or a spoon, portion the mixture into roughly 1.25–1.5 inch meatballs (about 28–32 meatballs from this quantity). Roll gently between your palms to form smooth spheres; avoid compressing them tightly.

Chill (optional)

For firmer meatballs that hold their shape, refrigerate the formed meatballs on the baking sheet for 20–30 minutes. This step is helpful if cooking later or if meatballs are very soft.

Sear meatballs

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add meatballs in a single layer without crowding (work in batches). Sear 2–3 minutes per side, turning gently with tongs or a spoon so they develop a brown crust on most sides. They do not need to be cooked through at this stage.

Begin sauce

In a large saucepan or the same skillet (drain excess fat if needed and wipe pan so sauce doesn't burn), heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant but not browned.

Add tomatoes

Stir in the crushed tomatoes and tomato paste. Add dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar. Bring to a gentle simmer.

Simmer with meatballs

Carefully transfer the seared meatballs into the simmering sauce. Spoon sauce over them so they're mostly submerged. Reduce heat to low, cover partially, and simmer 20–25 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has slightly thickened. Stir gently once or twice during simmering to prevent sticking and to coat the meatballs.

Finish

Taste sauce and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed. Stir in chopped fresh basil or parsley just before serving.

If you prefer to bake instead of searing and saucing: preheat oven to 400°F (205°C). Place formed meatballs on a parchment-lined baking sheet spaced slightly apart. Bake 15–18 minutes until cooked through and golden — internal temperature should reach 160°F (71°C).