Beef Pork Meatballs Recipe

Prepare breadcrumbs

Place the fresh breadcrumbs in a medium bowl and pour the milk over them. Let sit 3–5 minutes until the crumbs absorb the milk and become a moist paste.

Grate or finely mince the onion and squeeze out excess moisture with your hands or a paper towel if it seems very wet. This prevents soggy meatballs.

In a large bowl combine the ground beef and ground pork. Add the milk-soaked breadcrumbs, egg, grated Parmesan, grated onion, minced garlic, chopped parsley, dried oregano, salt, black pepper, and red pepper flakes (if using).

Using clean hands or a silicone spatula, gently mix until ingredients are evenly combined. Do not overwork the meat or the meatballs will become dense — mix until just homogeneous, about 20–30 passes through the mixture.

Cover the bowl and refrigerate the mixture for 20–30 minutes. Chilling firms the fats and helps meatballs hold their shape while cooking.

Line a baking sheet with parchment paper or lightly flour it. With wet or lightly oiled hands, portion out the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 ounces / 40–45 g each). You should get roughly 20–24 meatballs depending on exact size. Roll gently to form smooth spheres; avoid packing them tightly.

Heat a large skillet (preferably cast-iron) over medium-high heat. Add the olive oil and when it shimmers add the meatballs in a single layer, leaving space between each. Work in batches if necessary so the pan isn't overcrowded.

Brown the meatballs on all sides, turning carefully with tongs or a spatula so they develop a deep golden crust — about 8–10 minutes total depending on size. They will not be fully cooked through at this stage.

If cooking in batches, transfer browned meatballs to a plate and add a little more oil between batches as needed. Reduce heat to medium.

Return all browned meatballs to the skillet (or transfer them to a wide saucepan). Pour the tomato sauce (about 3 cups) over the meatballs so they are mostly nestled in sauce. Add the butter if using; it enriches the sauce.

Bring the sauce to a gentle simmer, then cover partially and simmer on low for 12–18 minutes, turning meatballs gently once halfway through, until an instant-read thermometer inserted into the center of a meatball reads 160–165°F (71–74°C) and the juices run clear.

Taste the sauce and adjust seasoning with salt and pepper if needed. Stir in torn basil leaves just before serving.

Serve meatballs hot with sauce spooned over them. They pair with spaghetti, polenta, crusty bread, or as a meatball sandwich. Leftovers keep well refrigerated for 3–4 days or frozen for up to 3 months.