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Ingredients
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Meatballs
Sauce & Assembly
Optional (for serving)
Method
Meatballs
- 1
Make the meatball mixture
In a large bowl, combine 1 lb ground beef, 1 cup plain breadcrumbs, 1/4 cup whole milk, 1 egg, 1/4 cup grated Parmesan, 2 tsp minced garlic, 1/4 cup finely chopped onion, 2 tbsp chopped fresh parsley, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking the meat to keep meatballs tender.
- 2
Portion the meatballs
Use a 1.5-tablespoon cookie scoop or your hands to portion the mixture into 18–20 equal meatballs (roughly 1 inch to 1.25 inches each). Roll them gently between your palms to form smooth balls, pressing seams closed so they hold together while cooking.
- 3
Sear the meatballs
Heat 2 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add meatballs in a single layer (work in batches if necessary). Sear without moving for 2 minutes to brown the bottom, then roll to brown other sides, about 4–5 minutes total. Aim for a deep golden crust; they will finish cooking in the sauce. Transfer seared meatballs to a plate and set aside.
Sauce & Assembly
- 4
Warm the sauce
Reduce heat to medium. In the same skillet (wipe out excess oil if needed but keep fond), pour in 2 cups marinara sauce. Scrape the browned bits from the pan into the sauce with a wooden spoon. Stir in 1/2 tsp red pepper flakes. Bring sauce to a gentle simmer.
- 5
Finish cooking in sauce
Nestle the seared meatballs into the simmering marinara in a single layer as much as possible. Spoon sauce over the tops. Cover the skillet and simmer gently for 10–12 minutes, until meatballs reach an internal temperature of 160°F (71°C) and are cooked through.
- 6
Add mozzarella
Remove the cover. Distribute 8 oz fresh mozzarella (sliced or torn) over the meatballs and sprinkle 1/2 cup shredded mozzarella evenly. Cover briefly (1–2 minutes) until the cheese begins to melt, or place the skillet under a broiler for 1–2 minutes to brown the top — if using broiler, transfer skillet to an ovenproof dish first or use an ovenproof skillet.
- 7
Finish and garnish
Remove from heat. Sprinkle 2 tbsp grated Parmesan over the top and garnish with fresh basil leaves. Taste and adjust salt or pepper if needed.
- 8
Serve
Spoon meatballs and plenty of sauce onto toasted Italian bread or rolls (if using), drizzle with 1 tsp olive oil, or serve over pasta or a bed of greens. Serve hot.