Big Chef Meatballs Recipe

Soak breadcrumbs

In a small bowl, combine the 3 tbs breadcrumbs with 3 tbs whole milk. Stir and let sit for 5 minutes until the crumbs absorb the milk.

Prep aromatics

Finely grate or mince 1/2 cup onion and mince 2 cloves garlic. Chop 1/4 cup fresh parsley and finely grate 1/2 cup Parmesan. Have egg and seasonings measured.

Mix meatball base

In a large bowl, add 1 lb ground beef and 1/2 lb ground pork. Add the soaked breadcrumbs, 1 beaten egg, 1/2 cup grated Parmesan, the grated onion, minced garlic, chopped parsley, 1 tsp dried oregano, 1.5 tsp kosher salt, and 3/4 tsp freshly ground black pepper. Using clean hands or a fork, mix gently until just combined — avoid overworking or the meatballs will toughen.

Form meatballs

Using wet hands, portion the mixture into 1 1/2–2 ounce pieces (roughly golf-ball size). You should get about 18–20 meatballs. Roll each between your palms to form a compact, even sphere; don't pack them too tightly.

Brown meatballs

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning gently with tongs — about 6–8 minutes total per batch. They do not need to be fully cooked through. Transfer browned meatballs to a plate lined with paper towels.

Sweat onions and garlic

In a large, heavy-bottomed saucepan or deep skillet, heat 2 tbs extra virgin olive oil over medium heat. Add 1 small finely chopped onion and cook until translucent, about 5–6 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Develop flavor

Stir in 2 tbs tomato paste and cook, stirring, 1–2 minutes to caramelize slightly. If using, add 1/4 cup red wine to deglaze the pan, scraping up browned bits; let it reduce by half, about 2 minutes.

Simmer sauce

Add the 28 oz crushed tomatoes, 1/2 cup stock, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp sugar, 1 tsp kosher salt and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer.

Finish with meatballs

Carefully transfer the browned meatballs into the simmering sauce, nestling them so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs are cooked through (internal temp 160°F / 71°C) and sauce flavors meld. Stir gently occasionally to prevent sticking; if sauce becomes too thick, add up to 2 tbs water or stock.

Final seasoning

Taste the sauce and adjust seasoning with additional salt, pepper or a pinch more sugar if needed. Stir in 4 torn fresh basil leaves (optional) during the last 2 minutes of simmering.

Spoon meatballs and sauce into a serving bowl or over pasta, polenta or crusty bread. Garnish with 6 fresh basil leaves and 1/4 cup grated Parmesan. Serve hot.