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Ingredients
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Meatballs
Marinara Sauce
To Finish (optional)
Method
Meatballs
- 1
Prep the breadcrumb soak
Place the fresh breadcrumbs in a medium bowl and pour the milk over them. Stir to combine and let sit for 5 minutes until the crumbs absorb the milk.
- 2
Combine ingredients
Add the ground beef, ground pork, soaked breadcrumbs, beaten egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and pepper to the bowl. Using clean hands or a fork, gently mix until just combined — do not overwork the meat or the meatballs will become tough.
- 3
Shape meatballs
Portion the mixture into 1 1/4-inch (about 2 oz) balls using a cookie scoop or your hands to get 18–20 meatballs. Place them on a rimmed tray or baking sheet lined with parchment.
- 4
Sear meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, turning carefully with tongs or a spoon, about 6–8 minutes total. They do not need to be fully cooked through—just nicely browned. Transfer browned meatballs to a plate.
Marinara Sauce
- 5
Sweat aromatics
In a large saucepan or the same skillet wiped of excess fat, heat 1 tablespoon olive oil over medium heat. Add the diced onion and a pinch of salt and cook until translucent, about 5–6 minutes. Add the 3 minced garlic cloves and cook 30–60 seconds until fragrant, taking care not to brown the garlic.
- 6
Build the sauce
Stir in the tomato paste and cook 1 minute to reduce acidity. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, pepper, bay leaf, and the water or red wine. Stir to combine and bring to a gentle simmer.
- 7
Simmer with meatballs
Carefully nestle the seared meatballs into the simmering sauce. Reduce heat to low, cover partway (lid slightly ajar) and simmer gently for 20–25 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and the sauce has slightly thickened. Stir occasionally and spoon sauce over the meatballs to keep them moist. Remove the bay leaf and stir in fresh basil leaves in the last 2 minutes if using.
To Finish
- 8
Transfer meatballs and sauce to a serving dish, sprinkle with grated Parmesan and chopped parsley. Serve hot over pasta, polenta, or in a sandwich (meatball sub).