Meatballs Recipe

Prepare mix

Place the bread crumbs in a small bowl and pour the milk over them. Let sit 5 minutes until absorbed and soft.

In a large bowl combine ground beef and ground pork. Add the soaked breadcrumbs, beaten egg, grated Parmesan, minced garlic, chopped parsley, chopped golden raisins, toasted pine nuts, dried oregano, salt, and pepper.

Using your hands or a spoon, gently mix until just combined. Avoid overworking — stop when ingredients are evenly distributed and mixture holds together, about 20–30 gentle strokes.

Shape

Form the mixture into 1 1/4-inch (about golf-ball) meatballs, yielding roughly 18–22 meatballs. Place on a baking sheet or tray lined with parchment.

Brown (optional sear)

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in batches without crowding and brown on all sides, turning gently, about 2–3 minutes per side. Transfer browned meatballs to a plate. (You can skip browning and cook directly in sauce if preferred.)

In a large, deep skillet or Dutch oven heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5–6 minutes.

Add 1 minced garlic clove and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute to caramelize slightly.

Pour in the red wine (if using) and scrape any browned bits from the pan. Let wine reduce by half, about 2 minutes.

Add the crushed tomatoes, sugar, dried basil, dried oregano, bay leaf, salt, and pepper. Stir to combine and bring to a gentle simmer.

Finish cooking meatballs in sauce

Carefully add the browned (or raw) meatballs to the simmering sauce, nestling them so they are partially submerged. Cover and simmer gently for 20–25 minutes, turning once halfway through, until meatballs are cooked through (internal temp 160–165°F / 71–74°C) and sauce has thickened slightly.

Taste sauce and adjust seasoning (add up to 1/4 tsp more salt or a pinch more sugar if needed). Remove and discard bay leaf.

Spoon meatballs and sauce into a serving dish or over pasta, polenta, or crusty bread. Sprinkle with chopped fresh basil or parsley and grated Parmesan.

Serve warm. Leftovers keep in an airtight container in the refrigerator for 3–4 days; freeze for up to 3 months.