Ingredients:

  • 1 lb Lean Ground Beef (80/20)
  • 1 lb Ground Pork
  • 3 slices Stale White Sandwich Bread (crusts removed)
  • ½ cup Whole Milk
  • 1 Large Egg, lightly beaten
  • ½ cup Freshly Grated Parmesan Cheese
  • ¼ cup Fresh Parsley, chopped
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder
  • 1 ½ teaspoons Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 4 tablespoons Olive Oil (divided)
  • 1 medium Yellow Onion, finely diced
  • 4 large Garlic Cloves, minced
  • 2 x 28 oz cans Crushed Tomatoes
  • 2 tablespoons Tomato Paste
  • ½ cup Red Wine (optional, dry)
  • 1 cup Water or Beef Stock
  • 1 teaspoon Dried Basil
  • 1 Bay Leaf
  • 1 teaspoon Granulated Sugar
  • Salt and Pepper, To taste

Instructions:

  1. Prepare the Binder (Panade): Place the bread slices in a small bowl. Pour the milk over the bread and let it soak for 5-7 minutes until completely saturated and soft. Squeeze out the excess milk and transfer the soaked bread to the large mixing bowl.
  2. Combine Meatball Ingredients: Add the ground beef, ground pork, beaten egg, Parmesan, parsley, oregano, garlic powder, salt, and pepper to the bowl with the panade. Mix gently using your hands until just combined, being careful not to overmix.
  3. Chill the Mixture: Cover the mixture and chill in the refrigerator for at least 30 minutes to help the flavors meld and ensure the meatballs hold their shape.
  4. Form the Meatballs: Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Use a scoop (approx. 1.5–2 tablespoons) to portion the mixture and gently roll into uniform balls. Place on the prepared sheet.
  5. Bake for Browning: Drizzle 2 tablespoons of olive oil over the meatballs and bake for 12–15 minutes until they are lightly browned on the outside. Remove from the oven and set aside.
  6. Sauté Aromatics: While the meatballs bake, prepare the sauce. Heat the remaining 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté until softened (about 5 minutes). Add the minced garlic and tomato paste and cook for 1 minute until fragrant.
  7. Deglaze and Build the Sauce: If using red wine, pour it into the pot, scraping up any browned bits, and reduce slightly (about 2 minutes). Stir in the crushed tomatoes, water/stock, bay leaf, dried basil, sugar, salt, and pepper. Bring the sauce to a gentle simmer.
  8. Simmer the Meatballs: Gently nestle the partially cooked meatballs into the simmering sauce. Ensure they are mostly submerged.
  9. Cook Thoroughly: Reduce the heat to low, cover the pot partially, and let the meatballs simmer for 30–45 minutes, or until fully cooked and tender. The internal temperature should reach 165°F (74°C).
  10. Rest and Serve: Remove the bay leaf before serving. Allow the meatballs to rest in the sauce for 10 minutes before plating over pasta, polenta, or serving in subs.