Italian Meatballs Recipe

Soak breadcrumbs

In a small bowl combine the fresh breadcrumbs and whole milk. Stir and let sit 5 minutes until milk is absorbed and mixture is moistened.

Mix meatball mixture

In a large bowl add ground beef, ground pork, soaked breadcrumbs, egg, grated pecorino-romano, chopped parsley, minced garlic, dried oregano, salt, and black pepper. Using your hands or a spoon, gently combine until just evenly mixed — avoid overworking to keep meatballs tender.

Portion and shape

Portion the mixture into 12 equal portions (about 2 ounces / 55 g each). Roll each portion gently between your palms into tight, even meatballs.

Brown meatballs

Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add meatballs in a single layer without crowding (work in two batches if needed). Brown on all sides, turning carefully, about 6–8 minutes total. They should develop a good crust but not be fully cooked through. Remove browned meatballs to a plate and set aside.

Sweat aromatics

In the same skillet (wipe out excessive oil if there is too much, leaving about 1 tablespoon), add 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and cook 4–5 minutes until translucent. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant, stirring so garlic does not burn.

Build sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, and black pepper. Bring the sauce to a gentle simmer.

Simmer

Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally to meld flavors and slightly thicken the sauce.

Finish with basil

Stir in torn fresh basil leaves and remove the skillet from the heat temporarily while you return the meatballs.

Return meatballs to sauce

Nestle the browned meatballs into the simmering marinara in the skillet. Spoon sauce over each meatball to submerge the bottom halves.

Melt mozzarella

Tear or arrange the fresh mozzarella pieces evenly over the top of the meatballs. Transfer the oven-safe skillet to a preheated oven set to 375°F (190°C). Bake 8–10 minutes until meatballs reach an internal temperature of 160°F (71°C) and the mozzarella is melted and bubbly. If desired, broil 1–2 minutes to lightly brown the cheese — watch carefully to avoid burning.

Finish and garnish

Remove skillet from oven. Sprinkle grated romano cheese over the dish and garnish with additional fresh basil leaves. Let rest 2–3 minutes before serving so juices settle.

Prep garlic butter

Preheat oven to 375°F (190°C) if not already on. In a small bowl combine softened butter, 1 teaspoon minced garlic, chopped parsley, and 1/8 teaspoon salt. Mix until smooth.

Assemble and bake

Slice the baguette in half lengthwise or into 6–8 slices. Spread the garlic butter evenly over cut sides. Place on a baking sheet and bake 8–10 minutes until edges are golden and butter has melted. For a crispier top, broil 1–2 minutes at the end.

Serve

Cut garlic bread into serving pieces and serve warm alongside the skillet meatballs. Use the bread to soak up sauce.