Meatball Parmesan Recipe

Prep meatball mixture

In a large bowl combine ground beef and ground pork. Add fresh breadcrumbs soaked in milk (mix breadcrumbs and milk first and let sit 2 minutes), the egg, 1/4 cup grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — do not overwork or the meatballs will be dense.

Form meatballs

Shape the mixture into 1 1/4–1 1/2-inch meatballs (about 20 meatballs). Place them on a rimmed baking sheet or plate, spaced so they don't touch.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Cook, turning occasionally, until all sides are nicely browned, about 6–8 minutes total. They do not need to be fully cooked through—just browned. Transfer browned meatballs to a plate and set aside. Wipe excess oil from pan, leaving any fond for the sauce.

Sweat aromatics

In a heavy-bottomed saucepan or the same skillet set to medium heat, add 1 tablespoon extra-virgin olive oil. Add the finely diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant — do not let it brown.

Build sauce

Stir in the tomato paste and cook 1 minute to remove raw edge. Add the crushed tomatoes, dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon sugar (if using), 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally so the bottom doesn't stick. Taste and adjust seasoning if needed. If the sauce thickens too much, add up to 2 tablespoons water.

Combine meatballs and sauce

Preheat oven to 400°F (200°C). Gently nestle the browned meatballs into the simmering tomato sauce in the skillet or transfer sauce to a shallow baking dish and arrange meatballs on top so they are about evenly spaced and partially submerged.

Top with cheese

Evenly sprinkle the shredded mozzarella over the meatballs and sauce, then dust with the remaining 1/2 cup grated Parmesan.

Bake until bubbly

Bake in the preheated oven for 12–15 minutes, until the cheese is melted and bubbly and meatballs reach an internal temperature of 160°F (71°C). For a browned top, turn on the broiler for 1–2 minutes, watching closely so the cheese does not burn.

Finish and garnish

Remove from oven and let rest 5 minutes. Scatter fresh basil leaves over the top before serving.

Serve meatball Parmesan over cooked spaghetti or your preferred pasta, spooning extra sauce over pasta. Garnish with additional grated Parmesan and extra basil if desired.