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Ingredients
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Meatballs
Tomato-odoro Dollop (savory tomato-odoro topping)
Cheese & Finishing
Method
Meatballs
Combine fresh breadcrumbs and whole milk in a small bowl. Let sit for 5 minutes until milk is absorbed and mixture is mushy.
Mix meatball ingredients
In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, salt, and black pepper. Use clean hands to gently mix until just combined — avoid overworking to keep meatballs tender.
Form meatballs
Portion the mixture into 1 1/4-inch (about 1.5 oz) portions and roll into smooth balls. Optional: roll each lightly in fine dry breadcrumbs for a slightly crisper exterior.
Brown meatballs
Heat olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, turning gently, about 6–8 minutes total. They do not need to be fully cooked through at this stage.
Tomato-odoro Dollop (savory tomato-odoro topping)
Prepare tomato base
While browning meatballs, combine the finely diced tomatoes, tomato paste, extra-virgin olive oil, minced shallot, minced garlic, red wine vinegar, honey, dried oregano, salt, black pepper, and red pepper flakes in a bowl. Stir until cohesive; taste and adjust salt, acidity, or sweetness.
Warm briefly (optional)
For a more melded flavor, transfer the mixture to a small saucepan and warm over low heat for 3–4 minutes, stirring — do not cook down to a sauce; keep it as a chunky dollop. Remove from heat and reserve.
Finish & Serve
Bake to finish
Preheat oven to 375°F (190°C). Transfer browned meatballs to an ovenproof dish in a single layer. Spoon a tablespoon of the tomato-odoro mixture on top of each meatball (or place the meatballs in the sauce if you prefer more coverage). Sprinkle shredded mozzarella evenly over the meatballs and finish with grated Parmesan.
Melt cheese
Bake in the preheated oven until meatballs reach an internal temperature of 160°F (71°C) and cheese is melted and bubbling, about 10–12 minutes. If you want a lightly browned cheese top, place under the broiler for 1–2 minutes—watch closely.
Garnish and serve
Remove from oven, drizzle with 1 tsp extra-virgin olive oil, sprinkle sliced fresh basil, and let rest 3 minutes. Serve meatballs warm with any remaining tomato-odoro on the side or spooned on top. Suggested accompaniments: crusty bread, pasta, or polenta.