Big Chef Meatballs Recipe

Prepare breadcrumbs

Put the 3/4 cup plain breadcrumbs in a small bowl and pour 1/4 cup whole milk over them. Stir and let sit for 5 minutes to absorb.

In a large bowl combine 1 lb ground beef, 1/2 lb ground pork, the soaked breadcrumbs, 1 large egg, 1/2 cup grated Parmesan, 1/4 cup chopped fresh parsley, 3 minced garlic cloves, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp dried oregano and 1/4 tsp red pepper flakes.

Using your hands or a sturdy spoon, gently mix until just combined. Do not overwork — mix until ingredients are evenly distributed and mixture holds together when pressed (about 20–30 seconds).

Portion into big meatballs: using a 3-ounce scoop or a large spoon, portion about 12 meatballs (roughly 2 1/4 to 3 inches diameter). Wet your hands lightly and roll each portion gently into a smooth ball.

Heat a large ovenproof skillet over medium-high heat and add 2 tbsp olive oil. When oil shimmers, brown meatballs in batches without crowding, about 2–3 minutes per side, turning to get a deep golden crust. You are not cooking through — just browning. Remove browned meatballs to a plate and keep warm.

In the same skillet (wipe out excess grease but leave fond), add 1 tbsp extra-virgin olive oil and set over medium heat. Add 1 medium finely chopped yellow onion and cook until translucent, about 5–6 minutes, stirring occasionally.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor.

Pour in 28 oz crushed tomatoes, 1/2 cup broth, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp granulated sugar, 1 bay leaf, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine, scraping up browned bits from the pan.

Bring sauce to a gentle simmer, then nestle the browned meatballs into the sauce, arranging so they’re partially submerged. Spoon sauce over the tops so they stay moist.

Preheat oven to 375°F (190°C). Transfer the skillet (or move everything into an oven-safe dish if your pan isn't ovenproof) to the oven and bake until meatballs are cooked through and sauce is bubbling, 20–25 minutes. Internal temperature of meatballs should reach 160°F (71°C).

Remove from oven, discard bay leaf, and stir in 1/4 cup torn fresh basil (if using). Taste and adjust salt and pepper.

Spoon meatballs and sauce into shallow bowls or serve over cooked pasta or with crusty bread (4 servings).

Sprinkle each serving with 1/4 cup freshly grated Parmesan and 2 tbsp chopped fresh parsley. Serve hot.