Meatballs Recipe

Soak crumbs

In a medium bowl combine the bread crumbs and milk; let sit 5 minutes until absorbed.

Add the ground steak, egg, grated Parmesan, minced garlic, chopped parsley, salt, and pepper to the bowl with the soaked crumbs.

Using clean hands or a fork, gently mix the ingredients until just combined. Do not overwork the meat (mixing until uniform, about 20–30 seconds).

Portion the mixture into 1 1/4-inch (about 1.5 oz) meatballs — you should get roughly 18–20 meatballs from 1 lb of meat. Roll each portion gently between your palms to form smooth rounds.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

Add meatballs in a single layer, leaving space between them. Brown on the first side without moving for 2–3 minutes until a golden crust forms, then gently roll to brown other sides, about 6–8 minutes total. Work in batches if needed to avoid crowding. Transfer browned meatballs to a plate.

In the same skillet, reduce heat to medium and add 1 teaspoon olive oil. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown).

Pour in the marinara sauce, add dried oregano, red pepper flakes (if using), salt, and pepper. Stir to combine and bring the sauce to a gentle simmer.

Return the browned meatballs to the skillet, nestling them into the sauce. Spoon sauce over the tops so they are partially submerged.

Reduce heat to low, cover the skillet, and simmer gently for 12–15 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and flavors have melded. Uncover for the last 2 minutes if you want a slightly reduced sauce.

Taste the sauce and adjust seasoning with a pinch more salt or pepper if needed.

Sprinkle freshly grated Parmesan and chopped basil or parsley over the meatballs. Serve hot over pasta, polenta, or in a sandwich, spooning extra sauce on top.