Meatballs Recipe
Make Meatballs Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Tomato Sauce (optional, to serve)
To Finish (optional)
Method
Meatballs
- 1
Prepare breadcrumb soak
Place the fresh breadcrumbs in a medium bowl and pour the milk over them. Stir to combine and let sit 5 minutes until the crumbs absorb the milk.
- 2
Mix meatball ingredients
To the breadcrumb mixture add the ground beef, ground pork, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using your hands or a spatula, gently mix until just combined — avoid overmixing which will make meatballs dense (about 20–30 turns).
- 3
Portion and shape
Line a baking sheet with parchment or lightly oil it. Portion the mixture into 1 1/4-inch (about 2 tbsp) portions for standard meatballs (makes ~18–22). Roll each portion gently between your palms to form smooth balls; don't pack them too tightly.
- 4
Chill (optional but recommended)
Place the shaped meatballs on the baking sheet and chill in the refrigerator for 20–30 minutes. Chilling helps them hold their shape when cooking.
- 5
Brown the meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches (do not crowd), add meatballs and brown on all sides, turning gently with tongs or a spoon, about 6–8 minutes total per batch. They do not need to be cooked through at this stage—just nicely browned.
- 6
Finish cooking
After browning, you can finish cooking in one of two ways: 1) Transfer browned meatballs to a baking sheet and bake in a 375°F (190°C) oven for 10–12 minutes until internal temperature reaches 160°F (71°C). OR 2) Add browned meatballs to simmering tomato sauce and cook gently (covered) for 15–20 minutes until cooked through. Use an instant-read thermometer to confirm doneness.
Tomato Sauce (optional, to serve)
- 7
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- 8
Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, dried basil, dried oregano, salt, pepper, and sugar (if using). Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered 15–20 minutes, stirring occasionally, to meld flavors.
- 9
If finishing meatballs in the sauce, gently nestle the browned meatballs into the simmering sauce, cover partially, and simmer 15–20 minutes until meatballs are cooked through and sauce has thickened slightly.
To Finish (optional)
- 10
Spoon sauce and meatballs onto a serving platter or over pasta. Sprinkle torn fresh basil and extra grated Parmesan over the top. Serve hot.