The Don Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Stir and let sit 5 minutes until absorbed and fluffy.

Mix meatball ingredients

In a large bowl combine ground beef and ground pork. Add the soaked breadcrumbs, egg, grated Parmesan, finely chopped parsley, minced garlic, very finely minced onion, dried oregano, red pepper flakes (if using), salt, and black pepper. Using your hands or a wooden spoon, gently mix until just combined — avoid overworking to keep meatballs tender.

Portion and rest

Portion the mixture into 12 evenly sized meatballs (about 2 ounces / 55–60 g each). Place on a rimmed tray, cover, and refrigerate for 20–30 minutes to firm up (this improves shape retention when searing).

Sear meatballs

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. When hot but not smoking, add meatballs in a single layer without crowding (work in batches if needed). Sear, turning occasionally, until well browned on all sides, about 6–8 minutes total. They will not be fully cooked through — just develop color. Transfer seared meatballs to a plate and set aside.

Sweat aromatics

In a large saucepan or deep skillet, warm 1 tablespoon extra-virgin olive oil over medium heat. Add 1/2 cup finely diced onion and cook until translucent, about 4–5 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize. Add the 28 oz crushed tomatoes, dried basil, dried oregano, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer.

Simmer with meatballs

Carefully add the seared meatballs to the simmering sauce, nestling them so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has thickened. Stir occasionally and spoon sauce over meatballs to keep them moist.

Finish sauce

Taste and adjust seasoning with additional salt or a pinch more sugar if needed. Stir in torn fresh basil and remove from heat.

Transfer meatballs and sauce to a serving dish or serve over pasta or with crusty bread. Sprinkle with freshly grated Parmesan and julienned fresh basil. Serve hot, 3–4 meatballs per person depending on appetite.