Meatballs Recipe

Soak breadcrumbs

Place the bread crumbs in a small bowl and pour the milk over them. Stir and let sit for 5 minutes until soft.

Combine ingredients

In a large bowl, add ground beef, ground pork, softened breadcrumbs, egg, grated Parmigiano-Reggiano, minced garlic, chopped parsley, dried oregano, kosher salt, and black pepper. With clean hands or a spoon, gently combine until evenly mixed. Do not overwork; mix just until incorporated (about 30–45 seconds).

Portion meatballs

Lightly wet or oil your hands. Portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 ounces / 45 g each) to yield roughly 16 meatballs for the recipe's servings. Roll each portion into a compact ball without compressing too tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches (do not crowd the pan), add meatballs and brown on all sides, turning carefully with tongs or a spatula, about 6–8 minutes total per batch. Transfer browned meatballs to a plate lined with paper towels.

Sweat aromatics

In a large heavy-bottomed sauté pan or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and cook until translucent, about 5–6 minutes. Add the sliced garlic and cook 30–45 seconds until fragrant, being careful not to brown it.

Build sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, sugar (if using), kosher salt and black pepper. Bring the sauce to a gentle simmer.

Simmer with meatballs

Return the browned meatballs to the sauce, nestling them so they're partially submerged. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, turning the meatballs once halfway through to ensure even cooking. The internal temperature should reach 160°F (71°C).

Finish sauce

Tear and stir in the fresh basil leaves during the last 2 minutes of cooking. Taste and adjust seasoning with salt and pepper as needed.

Spoon the meatballs and pomodoro sauce into a serving dish or plate individual portions. Sprinkle with grated Parmigiano-Reggiano and garnish with basil or parsley leaves. Serve hot alongside pasta, polenta, or crusty bread.

Leftovers: Cool completely, refrigerate in an airtight container for up to 3 days, or freeze the meatballs and sauce for up to 3 months.