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Ingredients
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Meatballs
Pomodoro Sauce
To Finish & Serve
Method
Meatballs
- 1
Soak breadcrumbs
Combine fresh breadcrumbs and whole milk in a small bowl; let sit 5 minutes until absorbed.
- 2
Mix
In a large bowl add ground beef, ground pork, soaked breadcrumbs, egg, 1/4 cup grated Parmesan, minced garlic, minced onion, chopped parsley, Italian seasoning, 1 tsp salt and 1/2 tsp pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender.
- 3
Form
Shape the mixture into 18 equally sized meatballs (about 1 1/4 inch / 40–45 g each). Place on a tray or plate and chill 10 minutes to help them hold shape.
- 4
Brown
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches, brown meatballs 2–3 minutes per side, turning to get an even golden crust. They do not need to be cooked through. Transfer browned meatballs to a plate.
Pomodoro Sauce
- 5
- 6
Build sauce
Stir in tomato paste and cook 1 minute, then add crushed tomatoes, dried oregano, torn basil leaves, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp sugar (if using). Bring to a gentle simmer.
- 7
Simmer with meatballs
Gently nestle browned meatballs into the simmering pomodoro. Reduce heat to low, partially cover, and simmer 18–22 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has thickened slightly. Spoon sauce over meatballs occasionally to baste.
To Finish & Serve
- 8
Finish
Taste the sauce and adjust seasoning with salt and pepper. Remove basil stems (if any) and discard. Stir in the remaining 1/4 cup grated Parmesan into the sauce/meatball pan for richness, if desired.
- 9
Serve
Divide meatballs and sauce among 4 plates or serve family-style. Garnish with torn fresh basil leaves, additional grated Parmesan (about 1/4 cup divided), and a pinch of crushed red pepper flakes if desired. Serve with pasta, crusty bread, or polenta.