Grandma Grace's Meatballs Recipe

Prepare breadcrumbs

Place the fresh breadcrumbs in a bowl and pour the milk over them. Stir and let soak for 5 minutes until the crumbs are saturated.

Combine meatball mixture

In a large mixing bowl combine ground beef and ground pork. Add the soaked breadcrumbs (including any excess milk), the egg, grated Parmesan, chopped parsley, grated/minced onion, minced garlic, dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Shape meatballs

Divide mixture into 20 equal portions (about 1 to 1 1/4 inches each). Roll gently between your palms to form smooth balls. Place on a baking sheet or tray lined with parchment.

Sear meatballs

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. When shimmering, add meatballs in a single layer (work in batches if necessary). Sear, turning every 2 minutes, until browned on all sides (about 6–8 minutes total). They will not be fully cooked through — that's fine. Transfer seared meatballs to a plate.

Sauté aromatics

In the same skillet, lower heat to medium and add 1 tablespoon olive oil if pan is dry. Add 1/2 cup finely diced onion and sauté until translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant, stirring so garlic doesn't burn.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes (28 oz), 1/2 cup water or broth, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (if using). Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the seared meatballs into the simmering sauce. Partially cover the skillet and simmer gently over low heat for 20–25 minutes, turning the meatballs once halfway, until meatballs reach an internal temperature of 160°F (71°C) and sauce thickens slightly.

Adjust seasoning

Taste the sauce and adjust salt, pepper, or sugar if needed. If sauce is too acidic, add a pinch more sugar or a teaspoon of butter to round flavor.

If serving with pasta, cook 8 oz spaghetti according to package directions in salted water until al dente. Drain and divide among plates or a large serving platter.

Spoon sauce and meatballs over pasta or serve meatballs in a bowl with sauce. Garnish with chopped fresh basil or parsley and extra grated Parmesan. Serve hot.