Grandma Grace's Meatballs Recipe

Soak breadcrumbs

Combine the breadcrumbs and milk in a small bowl and let sit 5 minutes until absorbed.

Mix meatball ingredients

In a large bowl, add the ground beef and pork. Add the soaked breadcrumbs, egg, finely grated cheese (40 g), minced garlic, chopped parsley, salt, pepper, and dried oregano. Using your hands or a large spoon, gently combine until evenly mixed — do not overwork, about 20–30 turns until just combined.

Portion meatballs

Divide the mixture into two equal portions (the menu calls for 'Two 40x' — interpret as two large meatballs). Shape each portion into one large ball about 100–150 g each (total mixture yields roughly 600 g; two meatballs will be substantial). Pack tightly so they hold shape but avoid compressing excessively.

Brown meatballs

Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add the two meatballs and brown on all sides, turning carefully with tongs to avoid breaking, about 3–4 minutes per side. You are aiming for a deep golden crust; they will not be fully cooked through.

Transfer to sauce

Once browned on all sides, transfer the meatballs to the simmering tomato sauce (see sauce directions) to finish cooking and absorb flavor. Simmer gently, partially covered, for 20–25 minutes until an instant-read thermometer inserted in center registers 71°C (160°F).

Sauté aromatics

Heat 2 tbsp olive oil in a wide, heavy-bottomed saucepan over medium heat. Add the diced onion and a pinch of salt, cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. If using wine, pour in 60 ml red wine and scrape any browned bits from the pan; simmer until reduced by half, about 2–3 minutes.

Add tomatoes and seasonings

Add the crushed tomatoes, dried basil, sugar, bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer.

Simmer and finish

Reduce heat to low and simmer, uncovered or partially covered, for 15 minutes to meld flavors. Taste and adjust seasoning. Remove and discard the bay leaf and stir in torn fresh basil leaves, if using. At the point the sauce is simmering and ready, nestle the browned meatballs into the sauce and continue to simmer as directed in the Meatballs section so the meatballs finish cooking and the sauce thickens slightly.

Spoon two large meatballs onto warmed plates or a shallow bowl with generous ladles of tomato sauce. Coarsely grate 60 g of aged Parmigiano-Reggiano or Pecorino over the meatballs and sauce. Garnish with fresh basil leaves. Serve immediately with crusty bread or pasta if desired.