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
Pan sauce / Simmering liquid (optional)
Method
Meatballs
- 1
Prepare breadcrumb soak
Place 0.75 cup fresh breadcrumbs in a medium bowl and pour 0.25 cup whole milk over them. Stir gently and let sit 5 minutes until the crumbs absorb the milk and form a paste.
- 2
Combine meatball ingredients
In a large bowl, add 1 lb ground beef, 0.5 lb ground pork, the soaked breadcrumb mixture, 1 large egg, 0.25 cup grated Parmesan, 2 tbsp chopped parsley, 2 minced garlic cloves, 1.5 tsp Kosher salt, 0.75 tsp freshly ground black pepper, and 0.5 tsp dried oregano. Using your hands or a spatula, gently mix until just combined — avoid overworking to keep meatballs tender (about 20–30 light turns).
- 3
Shape meatballs
Portion the mixture into 18–20 equal pieces (about 1.25 oz / 35 g each) using a cookie scoop or tablespoon. Roll each portion gently between your palms to form compact but not tightly packed balls. If desired, roll each meatball lightly in 0.5 cup fine dry breadcrumbs for a slightly firmer crust.
- 4
Brown meatballs
Heat a large skillet over medium heat and add 2 tbsp olive oil. When oil shimmers, add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, turning carefully with tongs, about 6–8 minutes total until deep golden but not fully cooked through. Transfer browned meatballs to a plate and reserve pan drippings.
- 5
Finish cooking (two options)
Option A — Oven finish: Preheat oven to 375°F (190°C). Place browned meatballs on a rimmed baking sheet and bake 8–10 minutes until internal temperature reaches 160°F (71°C). Option B — Simmer in sauce: Proceed to the 'Pan sauce / Simmering liquid' section and simmer meatballs in sauce for 15–20 minutes until cooked through.
Pan sauce / Simmering liquid (optional)
- 6
Make pan sauce
After removing browned meatballs, keep the skillet on medium heat. If pan is dry, add 1 tbsp olive oil. Add any fond in the pan and stir in 1 tbsp tomato paste; cook 30–45 seconds to remove raw taste. Pour in 2 cups crushed tomatoes and 0.5 cup stock, scraping the browned bits from the bottom with a wooden spoon. Stir in 0.25 tsp sugar (if using) and 0.25 tsp red pepper flakes. Bring the sauce to a gentle simmer.
- 7
Simmer meatballs in sauce
Gently nestle the browned meatballs into the simmering sauce, spooning sauce over the tops so they are partially submerged. Cover partially with a lid and simmer on low for 15–20 minutes, turning once or twice, until meatballs reach 160°F (71°C) internal temperature and sauce thickens slightly.
- 8