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Ingredients
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Meatballs
Pomodoro Sauce
To Finish / Serve
Method
Meatballs
Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Stir gently and let sit 5 minutes until absorbed and softened.
Combine meatball ingredients
In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs (including any remaining milk), grated Parmesan, chopped parsley, minced garlic, egg, dried oregano, 1 tsp salt, and 3/4 tsp black pepper. Using clean hands or a fork, gently mix until just combined. Do not overwork; mixture should be cohesive but tender.
Portion and shape
With slightly wet hands, portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 oz / 45 g each). You should get roughly 18-22 meatballs depending on size. Roll gently to form smooth spheres; avoid compressing tightly.
Brown the meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without overcrowding (work in batches if needed). Brown meatballs on all sides, turning gently with tongs or a spoon, about 6-8 minutes total until they have a golden crust. They will not be fully cooked through — that's fine. Transfer browned meatballs to a plate and set aside.
Deglaze (optional)
After browning the last batch, if there are browned bits stuck to the pan, add 2-3 tablespoons water or stock and scrape up the fond with a wooden spoon; pour this into the tomato sauce pot to add flavor.
Pomodoro Sauce
Sauté aromatics
Heat 2 tablespoons extra-virgin olive oil in a medium saucepan or deep skillet over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6-8 minutes. Add the sliced garlic and cook 30-60 seconds until fragrant but not browned.
Build the sauce
Add the crushed tomatoes and the optional tablespoon of tomato paste to the pan, stirring to combine. Bring the sauce to a gentle simmer. Add 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar if using. If you deglazed the browning pan, add those juices now. Add 1/4 cup water or stock if the sauce seems very thick.
Simmer
Lower heat to maintain a gentle simmer and cook, uncovered, 12-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors marry. Taste and adjust seasoning.
Add basil and meatballs
Tuck the browned meatballs into the simmering pomodoro, spooning sauce over them so they are mostly submerged. Add torn basil leaves. Cover partially (lid slightly ajar) and simmer gently for 15-20 minutes more, until meatballs reach an internal temperature of 160°F (71°C) and are cooked through. Turn meatballs once or twice to coat in sauce.
Finish
Once cooked, remove from heat and let rest 5 minutes. Taste the sauce and adjust salt/pepper. If sauce needs a brighter note, stir in a few fresh torn basil leaves just before serving.
To Finish / Serve
Serve meatballs and pomodoro over cooked pasta or alongside crusty bread. Spoon extra sauce over the meatballs, sprinkle with additional grated Parmesan and garnish with fresh basil leaves. Offer extra black pepper to taste.