Meatballs Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a medium bowl and pour the 1/2 cup whole milk over them. Stir and let sit 5 minutes until absorbed.

Mix aromatics and binders

To the soaked breadcrumbs add the grated Parmesan, minced garlic, finely diced onion, minced parsley, egg, Kosher salt, black pepper, and dried oregano. Mix with a fork until combined.

Add meats and combine

Add the ground beef and ground pork to the breadcrumb mixture. Using clean hands, gently combine until just incorporated — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into ~1.5 tablespoon (about 1.25 oz) portions to make ~18 medium meatballs. Roll each portion gently between your palms to form smooth rounds. Place on a tray or plate lined with parchment.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Sear 2–3 minutes per side, turning carefully so each side is browned — interior will not be fully cooked. Transfer seared meatballs to a plate.

Sweat onions and garlic

In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and cook 5–6 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in the tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, dried oregano, sugar (if using), 1 teaspoon Kosher salt, and 1/2 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully add the seared meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer 20–25 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. Stir occasionally and spoon sauce over meatballs to ensure even cooking.

Finish and serve

Taste and adjust seasoning. Stir in torn fresh basil leaves if using. Transfer meatballs and sauce to a serving platter, sprinkle with chopped parsley and grated Parmesan, and serve with crusty bread or toothpicks.

Cook aromatics

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the finely chopped 1/2 onion and cook 4–5 minutes until soft. Add the minced garlic and cook 30 seconds until fragrant.

Combine sauce ingredients

Add the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, hot sauce (if using), 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper. Whisk to combine and bring to a low simmer.

Simmer and adjust

Simmer the sauce gently 8–10 minutes until slightly thickened. Taste and adjust sweetness, acidity, or heat as desired.

Finish meatballs in BBQ sauce

Add the seared meatballs to the saucepan, spooning sauce over them to coat. Reduce heat to low and simmer uncovered 12–15 minutes until meatballs reach 160°F/71°C and sauce clings to meatballs.

Serve

Transfer BBQ-coated meatballs to a serving platter, garnish with chopped parsley and grated Parmesan if desired, and serve with toothpicks or rolls.

To make ahead: fully cook meatballs, cool, and refrigerate in sauce for up to 3 days or freeze for up to 3 months. Reheat gently in sauce over low heat until internal temp reaches 165°F. For even cooking you can finish meatballs in the oven at 350°F for 10–12 minutes after searing.

All components correspondence: every ingredient listed in each section is used in the directions for that section; seared meatballs are finished either in the Marinara or BBQ sauce depending on the chosen option.