Meatballs Recipe

Prepare breadcrumb soak

In a small bowl combine the fresh breadcrumbs and whole milk. Stir and let sit for 5 minutes so the breadcrumbs absorb the milk and become a moist paste.

Mix meatball ingredients

In a large mixing bowl add ground beef, ground pork, grated onion, minced garlic, grated parmesan, chopped parsley, egg, the soaked breadcrumbs (including any remaining milk), salt, black pepper, and dried oregano. Using your hands or a large spoon, gently combine until evenly distributed. Avoid overmixing — stop when ingredients are homogenous (about 20–30 turns).

Portion meatballs

Using a 1.5 tablespoon scoop or a kitchen scale, portion the mixture into roughly 1 1/4 to 1 1/2 inch (30–35 g) meatballs. Roll gently between your palms to shape smooth balls; do not compress them tightly.

Chill (optional)

Place formed meatballs on a tray lined with parchment and refrigerate for 15–30 minutes. Chilling firms them and helps them hold shape while cooking, but you can cook immediately if short on time.

Pan-sear meatballs

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, add meatballs in a single layer without crowding (work in batches if necessary). Cook 2–3 minutes per side, turning gently with tongs so all sides brown evenly (total searing time 6–8 minutes). You are not cooking them through — just developing a golden crust. Transfer seared meatballs to a plate.

Finish cooking

If using sauce: add the seared meatballs directly into simmering tomato sauce (see sauce directions) and simmer gently, uncovered or partially covered, for 20–25 minutes until cooked through (internal temperature 160°F/71°C). If not using sauce: reduce heat to medium-low, add 1/4 cup water or broth to the skillet, cover, and cook 10–12 minutes, turning once, until internal temperature reaches 160°F/71°C.

Rest and serve

Remove meatballs from sauce or skillet and let rest 3–5 minutes. Garnish with additional grated parmesan and chopped parsley if desired. Serve over pasta, polenta, in a sandwich, or as an appetizer.

Sweat aromatics

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, black pepper, and red pepper flakes. Stir to combine.

Simmer

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally. Taste and adjust seasoning.

Combine with meatballs

Gently add the seared meatballs to the sauce in a single layer. Spoon sauce over the meatballs to cover. Simmer gently, partially covered, for 20–25 minutes until the meatballs are cooked through (internal temperature 160°F/71°C). If sauce thickens too much, add up to 1/2 cup water. Tear in fresh basil leaves during the last 2 minutes of cooking.