Meatballs Recipe

Prep aromatics and soak crumbs

Place the bread crumbs in a small bowl and pour the milk over them; stir and let soak for 5 minutes until mostly absorbed. Finely chop the onion and mince the garlic if not already done.

Combine ingredients

In a large bowl add ground beef and ground pork. Add the soaked bread crumbs (including any remaining milk), egg, grated Parmesan, minced garlic, chopped onion, chopped parsley, dried oregano, salt, and black pepper. Using clean hands or a spatula, gently mix until ingredients are evenly distributed — do not overwork the meat (mix just until combined, about 30–40 seconds).

Portion meatballs

Lightly wet or oil your hands. Portion mixture into roughly 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 ounces / 40–45 g each) to yield approximately 20–22 meatballs. Roll each gently between your palms to form a smooth sphere; avoid compressing them too tightly.

Sear meatballs

Heat a large skillet over medium-high heat and add the olive oil. When oil shimmers, add meatballs in a single layer without crowding (work in batches if needed). Cook, turning occasionally, until browned on most sides, about 6–8 minutes total. They do not need to be cooked through at this stage; you're developing a crust and color.

Finish in sauce or oven (two options)

Option A - In Sauce: Transfer seared meatballs to a wide pan with warmed marinara (see Optional finishing). Nestle meatballs into sauce, bring to a gentle simmer, cover, and cook 15–20 minutes until internal temperature reaches 160°F (71°C). Option B - In Oven: Preheat oven to 375°F (190°C). Place seared meatballs on a rimmed baking sheet and bake 10–12 minutes until cooked through to 160°F (71°C).

Warm sauce and finish

To finish in sauce: warm marinara in a wide skillet over medium heat until it gently simmers. Add the cooked meatballs and spoon sauce over them. Reduce heat to low, cover partially, and simmer 15–20 minutes so flavors meld. Stir in butter at the end for gloss and richness and sprinkle extra Parmesan and torn basil leaves before serving.

Serve

Serve meatballs hot over pasta, in a roll, or with polenta. Spoon additional sauce and grated Parmesan over each portion and garnish with basil if using.