Meatballs Recipe

1. Soak crumbs

Place the fresh bread crumbs in a small bowl and pour the whole milk over them. Stir briefly and let sit for 5 minutes until the milk is absorbed and crumbs are moistened.

2. Combine aromatics

In a small skillet or bowl, lightly sauté the minced onion with 1 teaspoon of olive oil over medium heat for 2–3 minutes until softened but not browned. Let cool slightly. If using raw onion for extra texture, you may skip sautéing and use raw minced onion.

3. Mix proteins and seasonings

In a large mixing bowl combine ground beef and ground pork. Add the soaked bread crumbs, beaten egg, grated Parmesan, minced parsley, sautéed (or raw) onion, minced garlic, dried oregano, 1 1/2 teaspoons salt, and 1 teaspoon black pepper.

4. Gently combine

Using your hands or a large spoon, mix the ingredients until just combined. Do not overwork — overmixing makes the meatballs dense. The mixture should be cohesive and slightly sticky.

5. Form meatballs

Line a baking sheet with parchment or lightly oil it. With slightly damp hands, portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 ounces each). You should get approximately 20–24 meatballs. Roll each into a smooth ball and place on the prepared sheet.

6. Pan-fry (preferred for browning)

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without crowding (work in batches). Cook 2–3 minutes per side, turning gently with tongs so each side gets a deep golden brown crust. Total pan time should be about 8–10 minutes depending on size. Transfer browned meatballs to a plate lined with paper towel.

7. Finish in sauce or oven

Option A — In sauce: Transfer the browned meatballs to the simmering tomato sauce (see next section) and cook gently in the sauce for 15–20 minutes until cooked through (internal temp 160°F/71°C). Option B — In oven: Place browned meatballs on a baking sheet and bake in a preheated 375°F (190°C) oven for 12–15 minutes until internal temp reaches 160°F/71°C.

8. Sauté aromatics

Heat 1 tablespoon extra virgin olive oil in a medium saucepan over medium heat. Add the minced shallot or small onion and cook 2–3 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

9. Build sauce

Stir in the tomato paste and cook 30 seconds. Add the crushed tomatoes, dried basil, dried oregano, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10 minutes to meld flavors.

10. Simmer with meatballs

Add the browned meatballs to the sauce, nestling them into the liquid so they are partially submerged. Simmer gently, partially covered, for 15–20 minutes until meatballs are cooked through and sauce has thickened slightly. Taste and adjust seasoning with salt and pepper as needed.

11. Spoon meatballs and sauce onto a platter or over cooked pasta, polenta, or in a sandwich roll. Sprinkle with grated Parmesan and torn fresh basil leaves. Serve hot.