Meatballs Recipe

Prep aromatics and crumbs

Finely chop the onion and parsley. If using stale bread, pulse in a food processor to make fresh breadcrumbs. Combine breadcrumbs and milk in a small bowl and let soak for 5 minutes until softened.

In a large bowl, add the ground beef, ground pork, soaked breadcrumbs (with any remaining milk), grated Parmesan, minced garlic, chopped onion, chopped parsley, dried oregano, egg, kosher salt, and black pepper.

Gently mix the ingredients with your hands or a fork until just combined. Do not overwork — overmixing makes meatballs dense. The mixture should hold together when pressed.

Portion and shape

Use a 1.5 tablespoon scoop or your hands to portion roughly 1.25–1.5 inch (about 1.5 oz) meatballs. Roll gently between your palms to form smooth balls. Place formed meatballs on a baking sheet or plate lined with parchment. This recipe yields about 18–22 meatballs depending on size.

If time allows, refrigerate the formed meatballs for 30 minutes to help them hold shape during cooking.

Brown the meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Work in batches so the pan isn't crowded. Add meatballs and brown on all sides, turning gently with tongs or a spatula. Browning should take about 6–8 minutes per batch. They do not need to be fully cooked through — just well-browned. Transfer browned meatballs to a plate.

In a medium saucepan or the same skillet (wipe out excess fat leaving a thin film), heat 1 tablespoon extra virgin olive oil over medium heat. Add 1 teaspoon minced garlic and sauté for 30–45 seconds until fragrant, being careful not to burn.

Add the crushed tomatoes and tomato paste, stirring to combine. Add dried basil, additional 1/2 teaspoon dried oregano, 1/2 teaspoon sugar (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring sauce to a gentle simmer.

Carefully transfer the browned meatballs into the simmering sauce. Spoon some sauce over the meatballs so they are mostly covered. Reduce heat to low, cover partially, and simmer for 18–22 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 baste the meatballs.

Taste the sauce and adjust seasoning with salt and pepper if needed. If sauce tastes acidic, add up to another 1/4 teaspoon sugar.

Serve meatballs hot with sauce spooned over them. Sprinkle with 1/4 cup grated Parmesan or Pecorino and garnish with torn fresh basil leaves if using.

Leftovers: cool completely, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in a saucepan over low heat until warmed through.