Meatballs Recipe
Make Meatballs Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatball mixture
Sauce (optional dipping / coating)
To serve
Method
Meatball mixture
In a small bowl, combine the fresh breadcrumbs and whole milk. Stir and let sit 5 minutes until milk is absorbed and mixture is moistened.
Mix meatball ingredients
In a large bowl, add ground beef, ground pork, soaked breadcrumbs, beaten egg, grated Parmesan, minced garlic, chopped parsley, Dijon mustard, kosher salt, black pepper and red pepper flakes (if using). Using your hands or a sturdy spoon, gently mix until just combined — avoid overworking to keep meatballs tender.
Portion meatballs
Shape mixture into uniform meatballs about 1 to 1¼ inches in diameter (yields roughly 18-24, depending on exact size). Place formed meatballs on a baking sheet or tray lined with parchment.
Pan-sear meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without overcrowding (work in batches if needed). Cook 2-3 minutes per side, turning gently, until browned on all sides — they will not be fully cooked through. Transfer browned meatballs to a plate.
Finish in oven
Preheat oven to 375°F (190°C). Arrange browned meatballs on a baking sheet or in an ovenproof dish and bake 8-10 minutes until internal temperature reaches 160°F (71°C). Remove and keep warm.
Sauce (optional dipping / coating)
Sweat aromatics
While meatballs finish in the oven, warm 1 tablespoon olive oil in a small saucepan over medium heat. Add finely diced red onion and cook 2-3 minutes until softened. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.
Simmer sauce
Stir in crushed tomatoes and tomato paste. Add dried oregano, sugar, salt and pepper. Bring sauce to a gentle simmer, reduce heat to low and cook 8-10 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning.
Coat meatballs (optional)
If serving meatballs coated, add the cooked meatballs to the simmering sauce and gently swirl to coat for 1-2 minutes to meld flavors. If serving as a snack with a dip, keep sauce in a small bowl alongside the meatballs.
To serve
Transfer meatballs to a serving platter. Sprinkle with chopped basil or parsley and grated Parmesan if desired. Insert toothpicks into individual meatballs for easy snacking. Serve hot with the tomato sauce on the side or spooned over the meatballs.
Leftovers: cool completely, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.