Meatball Mania! Recipe

Make the meatball mixture

In a large bowl, combine breadcrumbs and milk; let sit 2 minutes until absorbed. Add ground meat, egg, grated Parmesan, minced garlic, chopped parsley, salt, and pepper. Gently mix with your hands or a spoon until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion mixture into 1 1/4-inch (about 1.5 tablespoon) portions for small meatballs or 2-inch (about 2.5 tablespoons) for medium. Roll gently between palms to form smooth balls. Arrange on a baking sheet.

Sear and finish cooking

Heat a large skillet over medium-high heat and add olive oil. Working in batches, add meatballs without crowding and sear 1–2 minutes per side until browned all over. They will not be fully cooked. Transfer seared meatballs to a plate; reserve skillet drippings for some sauces or wipe clean if sauce calls for fresh oil.

Cook aromatics

In the same skillet (wipe if burnt) heat 1 tablespoon olive oil over medium heat. Add chopped onion and cook 4–5 minutes until translucent. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Stir in crushed tomatoes and tomato paste. Add oregano, basil, sugar (if using), salt, and pepper. Bring to a simmer.

Return seared meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer gently 15–20 minutes until meatballs reach internal temperature of 160°F (71°C) for beef. Taste and adjust seasoning.

Prepare sauce

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant but not browned.

Pour in 1/2 cup heavy cream and bring to a low simmer. Whisk in 3/4 cup grated Parmesan until smooth. Season with 1/2 teaspoon black pepper and a pinch of salt to taste.

Add seared meatballs to the sauce, reduce heat to low, and simmer 8–10 minutes until meatballs are cooked through and sauce thickens slightly. Garnish with chopped parsley before serving.

Make Thai-style glaze

Warm 1 teaspoon neutral oil in a small skillet over medium. Add 1 teaspoon minced garlic and 1/2 teaspoon red chili flakes; cook 30 seconds.

Stir in 1/2 cup sweet chili sauce, 1 teaspoon soy sauce, and 1 tablespoon lime juice. Bring to a gentle simmer, then add seared meatballs and toss gently to coat. Simmer 4–6 minutes so flavors meld and meatballs finish cooking. Garnish with chopped cilantro if using.

Prepare spicy BBQ sauce

In a skillet over medium heat, warm 1 teaspoon olive oil. Add 1 teaspoon minced garlic and cook 30 seconds. Add 1/2 cup BBQ sauce, 1 teaspoon hot sauce, and 1 teaspoon apple cider vinegar. Stir and bring to a simmer.

Add seared meatballs and spoon sauce over them. Simmer 6–8 minutes until meatballs are cooked through and sauce is slightly reduced and glossy.

Cook peppers and onions

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced peppers and onions and cook 6–8 minutes until softened and starting to caramelize. Add 1 teaspoon minced garlic and cook 30 seconds.

Pour in 8 ounces crushed tomatoes, add 1/2 teaspoon dried oregano, red pepper flakes, salt, and black pepper. Bring to a simmer.

Nestle seared meatballs into the pepper-tomato mixture, reduce heat to low, cover, and simmer 12–15 minutes until meatballs are cooked through and sauce has melded. Adjust seasoning and serve.

Choose your base (pasta, mashed potatoes, or crusty bread) and divide among plates or a serving platter.

Spoon desired sauce and meatballs over the base. Sprinkle with extra grated Parmesan and chopped parsley or basil. Serve immediately.