Meatballs Recipe

Prepare binding

In a small bowl combine the breadcrumbs and milk; let sit 5 minutes until the milk is absorbed.

Mix meatball ingredients

In a large bowl place ground beef, grated onion, soaked breadcrumbs, egg, Parmesan, minced garlic, chopped parsley, dried oregano, salt, and pepper. Using your hands or a spoon, gently mix until just combined—do not overwork or the meatballs will be tough.

Form meatballs

Portion the mixture into five even meatballs (about 3.5–4 ounces / 100–115 g each). Roll gently between your palms to form compact spheres; avoid compressing too hard.

Brown meatballs

Heat 2 tablespoons olive oil in a large ovenproof skillet or sauté pan over medium-high heat. When shimmering, add meatballs, spacing them so they don’t touch. Brown on all sides, turning carefully with tongs or a spatula, about 6–8 minutes total until a golden crust forms. Remove browned meatballs to a plate and reserve pan drippings.

Sauté aromatics

In the same skillet with reserved drippings, add 1 tablespoon olive oil and reduce heat to medium. Add finely diced carrot and celery and sauté 3–4 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze & build sauce

If using, pour in the red wine to deglaze the pan, scraping up browned bits, and simmer 1–2 minutes to reduce slightly. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, torn basil leaves, sugar (if using), salt, and pepper. Stir to combine and bring to a gentle simmer.

Braise meatballs

Return the browned meatballs to the sauce, nestling them into the sugo so they are partially submerged. Reduce heat to low, cover the pan with a lid (or tent with foil if your skillet is not ovenproof) and simmer gently on the stovetop for 18–22 minutes until the meatballs are cooked through (internal temperature 160°F / 71°C) and the sauce has thickened slightly. Alternatively, transfer the ovenproof skillet to a 350°F (175°C) oven and braise 18–22 minutes.

Finish sauce

Taste the sugo and adjust seasoning with salt and pepper. Remove basil leaves if you prefer, or leave torn leaves in for freshness. Spoon a little sauce over each meatball before serving.

Prepare garlic butter

In a small bowl, combine softened butter, minced garlic, olive oil, and chopped parsley. Mix until homogenous; stir in grated Parmesan if using.

Assemble and toast

Spread about 1 teaspoon (or to taste) of the garlic butter mixture onto each bread slice. Place slices on a baking sheet and toast under a broiler or in a preheated 400°F (200°C) oven for 3–5 minutes until golden and crisp at the edges. Watch closely to avoid burning.

Garnish

Remove from oven, sprinkle with additional chopped parsley and a light dusting of grated Parmesan if desired.