Meatballs W/marinara Recipe

Mix and Rest

In a large bowl, combine breadcrumbs and milk and let sit 2–3 minutes until absorbed. Add ground beef, ground pork, egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, salt, and black pepper. Using your hands or a fork, gently mix until just combined — avoid overworking to keep meatballs tender. Cover and refrigerate 15–20 minutes to firm up for easier shaping.

Form Meatballs

Portion the mixture into roughly 1.5-inch (about 2 oz) meatballs to yield ~18–20 meatballs (adjust size for more or fewer). Roll each portion gently between your palms to form smooth balls; avoid compacting them too tightly.

Brown Meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, about 6–8 minutes total per batch. They do not need to be fully cooked through — just nicely browned. Transfer browned meatballs to a plate and reserve skillet drippings.

Sauté Aromatics

In a heavy-bottomed saucepan or the skillet used for browning (wipe out any burnt bits but keep flavorful fond), heat 2 tablespoons extra-virgin olive oil over medium heat. Add finely diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build Sauce

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, dried oregano, sugar (if using), red pepper flakes (if using), salt, and black pepper. Stir to combine and bring to a gentle simmer.

Simmer with Meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, turning meatballs once halfway through, until meatballs are cooked through (internal temperature 160°F / 71°C) and flavors meld. Taste and adjust seasoning. If using, stir in torn fresh basil leaves in the last 2 minutes.

Prepare Slices

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer. Brush both sides lightly with olive oil and sprinkle with a little salt.

Bake

Bake for 6–8 minutes, flipping once halfway, until edges are golden and crisp. Remove from oven and, while still warm, rub each slice with the garlic clove for a subtle garlic flavor.

Spoon marinara onto a serving platter or shallow bowls, arrange meatballs over the sauce, and spoon additional sauce over the top. Sprinkle with grated Parmesan and chopped fresh parsley. Serve immediately with warm crostini on the side. Offer extra grated cheese and additional crostini; charge a surcharge for each additional meatball if desired.