Italian Meatballs — Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1 cup fresh breadcrumbs
• 1/2 cup whole milk
• 2 large eggs, lightly beaten
• 3/4 cup finely grated Parmigiano-Reggiano or Parmesan cheese
• 1/3 cup finely chopped fresh Italian parsley
• 3 cloves garlic, finely minced
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, if browning in a skillet
• 5–6 cups prepared Red Sauce or Italian Meatballs with Red Sauce
• Fresh basil or parsley for serving, optional
• Additional grated cheese for serving, optional

Italian Meatballs — Preparation

1. Place the breadcrumbs in a small bowl and pour the milk over them. Let them stand for about 5 minutes, until the crumbs have absorbed the milk.
2. In a large mixing bowl, combine the ground beef, ground pork, softened breadcrumbs, eggs, grated cheese, parsley, garlic, oregano, salt, and pepper.
3. Using clean hands, mix gently just until everything is evenly distributed. Do not knead or compact the mixture; overmixing can make the meatballs dense.
4. Shape the mixture into meatballs about 1 1/2 to 2 inches in diameter. You should have approximately 18–22 meatballs depending on size.
5. To brown them in a skillet, heat the olive oil over medium heat and brown the meatballs in batches, turning carefully to color several sides. They do not need to cook completely at this stage.
6. Alternatively, arrange the meatballs on a parchment-lined baking sheet and bake at 400°F for about 15–18 minutes, until lightly browned.
7. Bring the Red Sauce or Italian Meatballs with Red Sauce to a gentle simmer in a large saucepan or Dutch oven. Carefully add the browned meatballs, cover partially, and simmer over low heat for 25–30 minutes.
8. Check that the meatballs are cooked through, then taste the sauce and adjust the seasoning if needed. Serve with pasta, crusty Italian bread, or as a main dish with extra sauce and grated cheese.