Add the ground meats, egg, Parmesan, garlic, parsley, onion, salt, pepper, and spices to the bowl with soaked breadcrumbs.
Mix gently with your hands until just combined. Don’t overmix—it makes them dense.
Form the meatballs:
Use damp hands or a scoop to form ~1.5-inch balls. Place on a tray or plate.
Brown the meatballs (Optional but adds a lot of flavor):
Heat a few tablespoons of olive oil in a large skillet over medium-high. Sear meatballs in batches until browned on all sides.
Transfer to a plate—they don’t need to be cooked through yet.
Simmer in sauce:
Add browned meatballs to a simmering tomato sauce (homemade or good-quality jarred).
Simmer gently for 20–30 minutes, until cooked through and infused with sauce flavor.
Serve:
Over spaghetti
On toasted Italian rolls with melted provolone
Over creamy polenta
Or just as-is, with extra sauce and a sprinkle of cheese
Tips for Great Meatballs Every Time
Moisture matters: The milk-soaked breadcrumbs keep things tender. Don’t skip it.
Mix gently: Think of it like folding, not kneading dough.
Rest before cooking: Letting formed meatballs sit for 10–15 minutes helps them hold shape better.
Batch and freeze: Double the recipe and freeze uncooked meatballs. Great for quick meals.
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