Italian Meatballs: The Ultimate Recipe for Authentic Flavor

In a large bowl, gently combine ground beef and pork. Soak breadcrumbs in milk for 5 minutes. Add soaked breadcrumbs, Parmesan, Pecorino Romano, egg, parsley, garlic, salt, pepper, and red pepper flakes (if using) to the meat mixture. Gently mix until just combined.

Pour the olive oil into a small bowl. Wet your hands with a little water or dip them in the olive oil. Roll the meat mixture into meatballs, about 1 1/2 to 2 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown meatballs on all sides (5-7 minutes per batch). Remove from skillet and set aside. Don’t discard the browned bits (fond) left in the skillet.

Add remaining 1 tablespoon olive oil to the skillet. Add onion and cook until softened (5-7 minutes). Add garlic and cook until fragrant (1 minute).

Pour in crushed tomatoes, tomato sauce, and tomato paste. Stir well. Add oregano, basil, sugar, red pepper flakes (if using), salt, and pepper. Stir again. Pour in water (or red wine).

Gently place browned meatballs into the simmering sauce. Cover and simmer for at least 1 hour, or up to 2 hours, stirring occasionally.

Taste and adjust seasoning as needed. If sauce is too thick, add water or broth. If too thin, simmer uncovered to reduce.

Serve over pasta, garnish with basil and Parmesan.