Italian Meatballs Recipe
Make Italian Meatballs Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatball mixture
Tomato sauce
To finish / serve
Method
Meatball mixture
Place fresh breadcrumbs in a small bowl and pour whole milk over them. Let sit 5 minutes until milk is absorbed and mixture is moistened.
Mix meatball ingredients
In a large bowl combine ground beef and ground pork. Add soaked breadcrumbs, beaten egg, grated Parmigiano-Reggiano, minced parsley, minced garlic, dried oregano, kosher salt, and black pepper. Using clean hands or a fork, gently mix until ingredients are uniformly combined; avoid overworking to keep meatballs tender.
Portion and shape
Divide the mixture into 18 equal portions (about 1.25 ounces / 35 g each). Roll each portion gently between your palms to form smooth, compact meatballs about 1 1/4 to 1 1/2 inches in diameter. Place formed meatballs on a tray or baking sheet lined with parchment.
Brown meatballs
Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, about 2–3 minutes per side (total 6–8 minutes), turning gently with tongs or a spatula. You do not need to cook them through—just develop a deep golden crust. Transfer browned meatballs to a plate.
Tomato sauce
Sauté aromatics
In a large saucepan or the same skillet (wipe out any burnt bits but keep browned fond), heat 1 tablespoon extra-virgin olive oil over medium heat. Add finely chopped onion and cook until softened and translucent, about 5–6 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, without letting garlic brown.
Build the sauce
Stir in the tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, and black pepper. Stir to combine and bring sauce to a gentle simmer.
Simmer with meatballs
Carefully nestle the browned meatballs into the simmering sauce. Lower heat to maintain a gentle simmer, cover partially, and cook for 20–25 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has thickened slightly. Stir gently once or twice while cooking to prevent sticking; if sauce becomes too thick, add 1/4 cup water or low-sodium chicken broth.
Finish sauce
About 5 minutes before serving, stir in fresh basil leaves (if using) and taste the sauce; adjust seasoning with additional salt and pepper if needed.
To finish / serve
Cook spaghetti or prepare polenta according to package instructions while sauce simmers. Drain pasta, reserving 1/2 cup pasta cooking water.
If serving with spaghetti, toss drained pasta with a few spoonfuls of sauce and some reserved pasta water to coat. Plate pasta, top with 3–4 meatballs per serving, spoon extra sauce over the top.
Sprinkle each serving with freshly grated Parmigiano-Reggiano and chopped fresh parsley. Serve immediately.