Meatballs Recipe
Make Meatballs Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Tomato Sauce (optional, to serve)
Method
Meatballs
- 1
Prepare aromatics and binding
Peel and finely mince 2 cloves of garlic. Chop the fresh parsley finely. In a small bowl, combine the milk and breadcrumbs; let sit 3–5 minutes until breadcrumbs absorb the milk.
- 2
Combine meats and seasonings
In a large bowl place the ground beef and ground pork. Add the soaked breadcrumbs, grated Parmesan, minced garlic, chopped parsley, egg, salt, black pepper, and dried oregano. Use your hands (or a fork) to gently mix until just combined — avoid overworking to keep meatballs tender.
- 3
Portion and shape
Using a tablespoon or a small ice-cream scoop, portion about 1.5 tablespoons of mixture (roughly 1 ounce) per meatball for small meatballs, or 2 tablespoons (about 1.5 ounces) for medium. Roll gently between your palms to form smooth spheres, about 1 to 1 1/4 inches for small, 1 1/2 inches for medium. Place formed meatballs on a tray or baking sheet lined with parchment.
- 4
Sear meatballs
Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches). Cook, turning occasionally, until all sides are browned and an internal temperature of 145–155°F (63–68°C) is reached for slightly pink center or 160°F (71°C) for fully done — about 6–10 minutes depending on size. Transfer browned meatballs to a plate.
- 5
Finish cooking (oven method, optional)
If meatballs are thick and need finishing, preheat oven to 375°F (190°C). Arrange browned meatballs on a baking sheet and bake 8–12 minutes more until cooked through. Alternatively, finish simmering in sauce (see sauce directions).
Tomato Sauce (optional, to serve)
- 6
Start the sauce
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring, until softened and translucent, about 5–7 minutes. Add the 2 minced garlic cloves and cook 30–60 seconds until fragrant.
- 7
Add tomatoes and season
Pour in the crushed tomatoes, stir to combine, then add salt, black pepper, and sugar if using. Bring to a gentle simmer.
- 8
Simmer with meatballs
Add the browned meatballs to the simmering sauce, spooning sauce over them so they’re partially submerged. Reduce heat to low and simmer, uncovered, 15–20 minutes, turning the meatballs once, until fully cooked and flavors meld. If sauce thickens too much, add 2–4 tablespoons water.
- 9
Finish and serve
Tear fresh basil leaves and stir in during the last minute. Taste and adjust seasoning. Serve meatballs with sauce over pasta, in a sandwich, or on their own. Garnish with extra grated Parmesan and chopped parsley if desired.