Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 1 large carrot, finely chopped (about ½ cup)
  • 2 celery stalks, finely chopped (about ½ cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • 1 pound ground beef (80/20 blend recommended) (454g)
  • ½ pound ground pork (227g)
  • 1 cup fresh breadcrumbs (made from about 3 slices of white bread, crusts removed) (80g)
  • ½ cup milk (whole or 2% recommended) (120 ml)
  • ½ cup grated Parmesan cheese, plus extra for serving (50g)
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • All-purpose flour for dredging (about ¼ cup)
  • 2 tablespoons olive oil, for browning (optional)
  • 28 oz crushed tomatoes, for sauce (optional)

Instructions:

  1. Heat olive oil in a large skillet. Add onion, carrot, and celery. Sauté over medium-low heat until softened and slightly caramelized (about 15-20 minutes). Add garlic, oregano, and red pepper flakes (if using) and cook for another minute until fragrant. Let cool slightly.
  2. In a large bowl, combine breadcrumbs and milk. Let sit for 5-10 minutes to soften.
  3. Add ground beef, ground pork, cooled soffritto, Parmesan cheese, egg, parsley, salt, and pepper to the bowl with the breadcrumbs.
  4. Use your hands to gently combine all ingredients until just combined. Do not overmix. Overmixing leads to tough meatballs.
  5. Roll the mixture into approximately 1 ½-inch meatballs.
  6. Lightly dredge each meatball in flour, shaking off any excess.
  7. Heat olive oil in the skillet (optional). Brown meatballs on all sides. This step adds flavor and helps them hold their shape.
  8. Add crushed tomatoes to the skillet (optional). Bring to a simmer. Gently nestle the meatballs in the sauce, ensuring they are mostly submerged. Cover and cook over low heat for at least 30 minutes, or until cooked through and tender. The internal temperature should reach 165°F (74°C). Alternatively, you can cook them directly in the sauce without browning if you are trying to save time. You can also bake them in the oven @350F for 20 minutes.
  9. Serve meatballs hot, topped with extra Parmesan cheese and fresh parsley.