Meatballs Recipe

Soak crumbs

Place the bread crumbs in a small bowl and pour the milk over them. Let sit 5 minutes until crumbs absorb the milk and become a paste.

Combine ingredients

In a large bowl combine ground beef, ground pork, soaked bread crumbs, beaten egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using your hands or a fork, mix gently until just combined — avoid overworking the meat to keep meatballs tender.

Portion and shape

Portion the mixture into 1 to 1 1/4-inch meatballs (about 1.5 tablespoons or 25–30 g each) to make roughly 20–24 meatballs. Roll gently between your palms to form smooth, compact balls; avoid packing tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. In batches (do not overcrowd), add meatballs and brown on all sides, about 2–3 minutes per side, turning carefully with tongs or a spoon. They do not need to be cooked through. Transfer browned meatballs to a plate lined with paper towel.

Sweat aromatics

In a large saucepan or the emptied skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in the tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, black pepper, red pepper flakes (if using), and 1/2 cup water or broth. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully add the browned meatballs to the simmering sauce, nestling them into the sauce so they are partly submerged. Reduce heat to low, cover partially, and simmer gently 20–25 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has thickened slightly. Stir gently occasionally to prevent sticking and to coat meatballs.

Finish

Taste the sauce and adjust seasoning with salt, pepper, or a pinch more sugar if needed. Stir in chopped fresh basil or parsley just before serving.

Spoon meatballs and sauce into a serving bowl or arrange on toasted baguette slices for appetizers. Sprinkle with grated Parmesan and additional chopped parsley if desired.