In a large bowl combine 1 lb ground beef, 0.5 lb ground pork, the soaked breadcrumbs, 1 beaten large egg, 0.25 cups grated Parmesan, 2 tbsp chopped parsley, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt and 0.5 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

shape meatballs

Using wet hands or a 1.5 tablespoon scoop, portion the mixture into evenly sized balls (about 1.5 inches / 35–40 g each). You should get approximately 18–22 meatballs depending on size.

brown meatballs

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add meatballs in a single layer without crowding (work in batches). Brown on all sides, turning gently with tongs, about 6–8 minutes total, until a deep golden crust forms. They do not need to be fully cooked through. Transfer browned meatballs to a plate lined with paper towel.

Optional sauce (stovetop tomato)

sauté aromatics

In a large saucepan or the emptied skillet, heat 1 tbsp olive oil over medium heat. Add 0.5 cup finely chopped onion and cook until translucent, about 4–5 minutes. Add 1 minced garlic clove and cook 30–45 seconds until fragrant.

add tomatoes and season

Pour in 28 oz crushed tomatoes. Stir in 1 tsp dried basil, 0.5 tsp salt, 0.25 tsp black pepper and 0.5 tsp sugar if using. Bring to a gentle simmer.

simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, turning once halfway through, until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has thickened slightly.

finish

Taste the sauce and adjust seasoning with salt and pepper as needed. Stir in an additional 1 tbsp chopped parsley or a sprinkle of grated Parmesan if desired. Serve meatballs and sauce over pasta, polenta, or in a sub roll.