Meatballs Recipe
Tray of our house-made meatballs and marinara sauce.
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Ingredients
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Meatballs
Marinara Sauce
To Finish / Serve
Method
Meatballs
- 1
Prepare breadcrumb mixture
In a small bowl, combine the breadcrumbs and milk; let sit 5 minutes until absorbed and soft.
- 2
Mix meatball ingredients
In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, grated onion, dried oregano, salt, and pepper. Gently mix with your hands or a fork until just combined—do not overwork (about 20–30 strokes).
- 3
Form meatballs
Portion the mixture into 1 1/4-inch (roughly golf-ball) portions using a scoop or tablespoon; you should get about 18–20 meatballs. Roll gently between your palms to form smooth balls without packing them tightly.
- 4
Sear the meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (cook in batches if needed). Brown on all sides, turning carefully, about 2–3 minutes per side until a deep golden crust forms. They do not need to be fully cooked through—just nicely browned. Transfer browned meatballs to a plate.
Marinara Sauce
- 5
Start the sauce
In a large saucepan or the same skillet (wipe out excess oil, reserve some browned bits), heat 1 tablespoon olive oil over medium heat. Add the sliced garlic and cook, stirring, until fragrant and lightly golden, about 30–45 seconds (do not burn).
- 6
Build the sauce
Stir in the tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, and pepper. Stir to combine. Add 1/4 cup water or red wine if the sauce seems too thick.
- 7
Simmer with meatballs
Bring the sauce to a gentle simmer. Add the browned meatballs to the sauce, nestling them so they’re partially submerged. Reduce heat to low and simmer, uncovered, for 20–25 minutes, gently spooning sauce over the meatballs occasionally. This finishes cooking the meatballs through and melds flavors. If using, tuck fresh basil leaves into the sauce during the last 5 minutes.
To Finish / Serve
- 8
Taste the sauce and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed. Spoon meatballs and sauce into a warm serving tray or shallow dish. Sprinkle with grated Parmesan and chopped parsley or basil. Serve hot with crusty bread, over pasta, or as desired.