Meatballs Plate Recipe

Prepare pan and preheat oven (optional)

Preheat oven to 375°F (190°C) if you prefer finishing meatballs in the oven. Line a baking sheet with parchment or foil. Alternatively, meatballs can be cooked entirely on the stovetop.

In a small bowl, combine bread crumbs and milk. Let sit 3–5 minutes until the crumbs absorb the milk and become soft.

In a large mixing bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, finely diced onion, salt, and black pepper.

Using your hands or a sturdy spoon, gently mix until just combined. Do not overwork the meat—mix until ingredients are evenly distributed and the mixture holds together.

Portion the mixture into roughly 1 1/4-inch (about 2 tablespoons) meatballs for appetizer size. You should get about 20–24 meatballs. Roll lightly between your palms to form compact balls; do not compress them too tightly.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Sear meatballs, turning occasionally, until browned on all sides, about 6–8 minutes total. They will not need to be fully cooked through at this stage.

If finishing in the oven: transfer seared meatballs to the prepared baking sheet and roast 8–10 minutes until internal temperature reaches 160°F (71°C). If finishing on stovetop: reduce heat to medium-low, cover skillet and cook an additional 6–8 minutes, turning once, until cooked through.

While you’re forming or searing meatballs, warm 1 tablespoon olive oil in a medium saucepan over medium heat.

Add thinly sliced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste; stir until combined. Bring the sauce to a gentle simmer.

Stir in dried oregano, dried basil, sugar (if using), salt, black pepper, and red pepper flakes (if using). Reduce heat to low and simmer uncovered for 12–15 minutes to let flavors meld and sauce thicken slightly, stirring occasionally.

If sauce becomes too thick, stir in 1–2 tablespoons water to reach desired consistency.

When meatballs are fully cooked, transfer them into the simmering sauce (or place sauce spooned over meatballs if meatballs are in a baking dish). Gently stir to coat meatballs with sauce. Simmer together for 3–5 minutes to marry flavors.

Taste sauce and meatballs and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.

Transfer meatballs and sauce to a warm serving plate. Sprinkle with torn basil and freshly grated Parmesan.

Serve immediately with toasted bread or crostini for scooping, or present as an appetizer on small plates with toothpicks.