Meatball Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the milk over them. Stir and let sit for 5 minutes until the crumbs absorb the milk and become a paste-like consistency.

Combine aromatics

In a large mixing bowl combine the grated onion, minced garlic, chopped parsley, grated Parmesan, dried oregano, red pepper flakes (if using), salt, and black pepper. Mix briefly to distribute ingredients evenly.

Add meats and egg

Add the ground beef and ground pork to the bowl with aromatics. Add the soaked breadcrumbs and the whole egg. Using clean hands or a fork, gently combine until ingredients are evenly incorporated. Do not overmix — mix just until combined (about 20–30 turns).

Chill (optional)

Cover the bowl and refrigerate for 20–30 minutes to firm the mixture, which makes shaping easier and helps the meatballs hold together while cooking.

Preheat pan

Heat a large skillet over medium heat. Add the olive oil and butter (if using) and warm until shimmering and butter is melted but not browned.

Shape meatballs

Using wet hands or a standard 1.5 tablespoon scoop (or a 1.25–1.5 inch diameter), portion the meat mixture and roll gently between your palms to form uniform balls weighing roughly 1.25–1.5 ounces (about 24–28 meatballs from this quantity). Avoid packing too tightly.

Brown meatballs

Place meatballs in the hot skillet in a single layer without crowding (work in batches if necessary). Cook undisturbed for 2–3 minutes until the bottom is golden brown, then carefully turn to brown other sides, about 6–8 minutes total for all sides. Use tongs or a spoon to rotate. If browning too quickly, reduce heat to medium-low. Transfer browned meatballs to a plate.

Finish in sauce (recommended)

If using marinara: pour the marinara sauce into a large saucepan or return the skillet to medium-low heat. Add the browned meatballs to the sauce, cover, and simmer gently for 15–20 minutes until meatballs reach an internal temperature of 160°F (71°C) and are cooked through. Stir gently occasionally to prevent sticking.

Alternative oven-finish

Alternatively, arrange browned meatballs on a rimmed baking sheet and bake in a preheated 375°F (190°C) oven for 12–15 minutes until internal temperature reaches 160°F (71°C). If desired, transfer to warmed sauce after baking to soak for 5 minutes before serving.

If serving with pasta: divide cooked pasta among plates or a serving bowl, spoon warmed marinara over the pasta, place meatballs on top, and garnish with torn basil leaves and extra grated Parmesan if desired.

For sandwiches: place meatballs and sauce in a warm roll, top with melted mozzarella or provolone, and broil briefly to melt cheese.

Serve immediately. Leftover meatballs keep well refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.