Grandma Grace's Meatballs Recipe

Prep

In a small bowl, soak the breadcrumbs in the milk until absorbed, about 5 minutes. Crack the egg into a large mixing bowl and beat lightly.

Add the ground beef and ground pork to the bowl with the egg. Add the soaked breadcrumbs, grated Parmesan, minced garlic, chopped parsley, salt, and black pepper.

Mix gently with your hands or a spoon until ingredients are combined. Do not overwork the meat — mix just until uniform. Chill mixture in the refrigerator for 15 minutes to firm up (this helps form neat meatballs).

Divide the chilled mixture into two large meatballs (approx. 250–300 g each for 1 kg total meat; adjust if your actual weights differ). Wet your hands with cold water and roll each portion into a smooth ball, pressing to remove air pockets.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add the meatballs and brown on all sides, turning carefully with tongs or a spatula. Browning should take about 6–8 minutes total. You do not need to cook through — just build color and flavor. Remove meatballs to a plate and set aside.

In the same skillet (wipe out excess oil if there's too much, leaving roughly 1 tablespoon), add 1 tablespoon olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5–7 minutes.

Add the garlic and cook until fragrant, 30–60 seconds, taking care not to burn it.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the passata/crushed tomatoes, dried oregano, dried basil, sugar (if using), salt, pepper, and 120 ml water or stock. Stir to combine.

Bring the sauce to a gentle simmer, then carefully nestle the browned meatballs into the sauce. Spoon sauce over the meatballs so they are partially submerged.

Reduce heat to low, cover partially, and simmer gently for 25–30 minutes, turning the meatballs once or twice so they cook evenly and absorb the sauce. The internal temperature of the meatballs should reach 70–75°C (160–165°F) for fully cooked beef/pork. If sauce reduces too much, add a splash of water or stock to maintain a saucy consistency.

Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Spoon the meatballs and sauce onto warmed plates. Generously sprinkle the coarse grated cheese over the meatballs so it melts slightly from the heat of the sauce.

Garnish with fresh basil or parsley leaves if using. Serve immediately alongside bread, pasta, or a simple salad.