Extra Meatball Recipe

Wednesday

1. 1

   Prepare breadcrumb soak and aromatics

   Place the fresh breadcrumbs in a small bowl and pour the milk over them. Stir and let sit for 5 minutes so the crumbs absorb the milk. Meanwhile finely mince the 2 cloves of garlic and chop the parsley.

2. 2

   Combine the meats and dry seasonings

   In a large mixing bowl add the ground beef (400 g) and ground pork (100 g). Sprinkle in the onion powder (1 tsp), dried oregano (1/2 tsp), salt (1 tsp), black pepper (1/2 tsp), and crushed red pepper flakes (1/4 tsp) if using. Toss briefly to distribute the seasonings through the meat.

3. 3

   Add binder ingredients

   Add the soaked breadcrumbs (all) and any remaining milk in the breadcrumb bowl to the meat. Add the large egg (1 whole) and grated Parmesan (1/4 cup). Add the minced garlic and chopped parsley. Using clean hands, gently fold and squeeze the mixture until evenly combined — avoid overmixing to keep meatballs tender.

4. 4

   Form the meatballs

   Portion the mixture into even pieces using a scoop or by hand. For an extra meatball add-on size, form about 25 g (0.9 oz) to 30 g (1.1 oz) balls (you should get roughly 10–12 meatballs). Roll each gently between your palms to make smooth tight balls. Place formed meatballs on a rimmed tray or plate.

5. 5

   Chill briefly

   Cover and refrigerate the formed meatballs for 10–15 minutes to help them hold their shape during cooking. This step ensures they stay intact when searing and simmering.

6. 6

   Sear the meatballs

   Heat a large oven-safe skillet over medium-high heat. Add the olive oil (2 tbsp) and swirl to coat. Working in batches if needed, add the meatballs and sear 1.5–2 minutes per side until a golden-brown crust forms (rotate to brown all sides). Do not overcrowd the pan; add more oil between batches if necessary.

7. 7

   Finish in sauce

   Once all meatballs are seared, reduce heat to medium-low. Pour the marinara sauce (1 cup) into the skillet, spooning it around/over the meatballs to cover the base. Gently simmer uncovered for 8–10 minutes until meatballs are cooked through (internal temperature 71°C / 160°F) and the sauce is hot. If you used a non–oven-safe pan, transfer seared meatballs and sauce to a baking dish and simmer on the stovetop or bake at 180°C / 350°F for 10–12 minutes.

8. 8

   Serve

   Use the meatballs immediately as an 'extra' add-on: place one extra meatball on a sandwich, pasta portion, or serve several alongside. Spoon a little warm marinara over them and garnish with additional grated Parmesan or chopped parsley if desired.

9. 9

   Notes on ingredients used

   This recipe uses all listed ingredients: the ground meats form the base; breadcrumbs and milk bind; egg and Parmesan add structure and flavor; garlic, parsley, onion powder, oregano, salt, pepper, and optional red pepper add seasoning; olive oil for searing; marinara for finishing. Adjust salt and pepper to taste before forming if needed.