Meatballs Recipe

Prep breadcrumbs

Place the breadcrumbs in a medium bowl and pour the milk over them. Let sit 5 minutes until absorbed and mixture is moistened.

Combine ingredients

Add the ground beef, ground pork, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper to the soaked breadcrumbs. Using your hands or a fork, gently combine until just evenly mixed. Avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 1 1/4-inch to 1 1/2-inch balls (about 1 1/2 tablespoons each) to yield approximately 18–22 meatballs. Roll gently between your palms to form smooth balls; don’t compact them too tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without overcrowding (work in batches if needed). Cook, turning occasionally, until all sides are golden-brown, about 6–8 minutes total per batch. Transfer browned meatballs to a plate and set aside. They do not need to be fully cooked through.

Sauté aromatics

Reduce heat to medium. If pan is dry, add 1 tablespoon olive oil. Add the finely diced onion and sauté 4–5 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Build sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, 1/2 cup water or broth, 1 tsp sugar, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and bring to a gentle simmer.

Simmer meatballs

Carefully nestle the browned meatballs into the simmering sauce in a single layer. Cover partially and simmer gently for 18–22 minutes, occasionally spooning sauce over meatballs, until internal temperature reaches 160°F (71°C) and sauce has thickened slightly. If sauce reduces too much, add a splash of water or broth.

Finish sauce

Taste the sauce and adjust seasoning with salt and pepper as needed. Stir in torn fresh basil (if using) in the last 1–2 minutes of cooking.

Transfer meatballs and sauce to a serving platter or serve directly from the skillet. Sprinkle with grated Parmesan and chopped parsley. Serve hot over pasta, polenta, in a sandwich, or with crusty bread.