Meatball 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 moist.

In a large mixing bowl add the ground beef, ground pork, soaked breadcrumbs, beaten egg, grated parmesan, chopped parsley, minced garlic, grated/minced onion, dried oregano, salt, and black pepper.

Using clean hands or a spatula, gently mix the ingredients until combined. Do not overwork — mix just until uniform (about 20–30 seconds).

Cover the bowl and refrigerate the mixture 30 minutes. Chilling firms the mixture and makes shaping easier.

Shape the chilled mixture into meatballs about 1 1/4 inch in diameter (approximately 1.5 ounces / 40–45 g each). You should get about 18–20 meatballs.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil is shimmering, add meatballs in a single layer without crowding (work in batches if needed).

Cook meatballs, turning occasionally, until well browned on all sides and cooked through, about 8–10 minutes total depending on size. An instant-read thermometer should read 160°F (71°C) for beef/pork blend.

Remove browned meatballs to a plate lined with paper towels to drain while you finish the rest.

In a medium saucepan heat 1 tbsp extra-virgin olive oil over medium heat. Add 1/2 chopped onion and sauté until translucent, about 4–5 minutes.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), 3/4 tsp salt and 1/4 tsp black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered 15–20 minutes to thicken slightly. Taste and adjust seasoning.

If serving meatballs with sauce, gently add the cooked meatballs to the simmering sauce and heat together 5 minutes so flavors meld.

Transfer meatballs to a serving dish or serve over pasta, polenta, or in a sandwich. Spoon sauce over and garnish with grated parmesan and fresh basil leaves if desired.