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Ingredients
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Meatball Mixture
For Cooking & Serving
Method
Meatball Mixture
- 1
Soak breadcrumbs
Combine the fresh bread crumbs and whole milk in a small bowl. Let sit for 5 minutes until the crumbs absorb the milk and become moistened.
- 2
Mix ingredients
In a large mixing bowl add the ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced parsley, minced onion, minced garlic, kosher salt, black pepper, and dried oregano. Using clean hands or a fork, mix gently until ingredients are just combined — avoid overmixing to keep meatballs tender.
- 3
Chill (optional but recommended)
Cover the bowl and refrigerate the mixture for 20–30 minutes. Chilling firms the mixture and makes shaping uniform bite-sized meatballs easier.
Forming & Cooking
- 4
Preheat pan and shape meatballs
When ready to cook, warm a large skillet over medium heat and add 1 tablespoon of olive oil. Using a 1-tablespoon scoop or your hands, form the mixture into bite-sized meatballs about 1 to 1 1/4 inches in diameter (yield about 24). Place shaped meatballs onto a tray or plate as you go.
- 5
Brown meatballs in batches
Working in a single layer, add meatballs to the hot skillet without crowding (you may need 2 batches). Cook, turning occasionally, until browned on all sides, about 6–8 minutes per batch. Add the remaining 1 tablespoon olive oil before the second batch if the pan looks dry. The goal is a good crust; meatballs will finish cooking in the sauce.
- 6
Simmer in sauce
Lower the heat to medium-low. Pour the marinara sauce into the skillet with the browned meatballs (or transfer meatballs to a saucepan and add sauce). Gently stir to coat meatballs, cover partially, and simmer for 10–12 minutes until meatballs reach an internal temperature of 160°F (71°C) and are cooked through.
Serving
- 7
Transfer meatballs to a serving dish or keep them in the sauce for service. Insert toothpicks or small skewers into each meatball for easy picking. Sprinkle with extra grated Parmesan and garnish with fresh basil leaves if using.
- 8
Serve warm as bite-sized appetizers. Leftovers can be cooled and stored in an airtight container in the refrigerator for up to 3 days.