Ingredients

1 lb. ground beef (preferably 80% lean)

1 lb. ground pork

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1/2 yellow onion, finely chopped

1 large egg

4 garlic cloves, finely chopped

1 cup finely shredded or grated Parmesan

1/2 cup plain breadcrumbs

1/4 cup chopped fresh parsley

Extra-virgin olive oil, for drizzling

1/4 cup extra-virgin olive oil

1 small yellow onion, finely chopped

3 (15-oz.) cans crushed tomatoes

1 cup water

1 cup fresh basil leaves

2 tsp. dried oregano

Kosher salt, to taste

Freshly ground black pepper, to taste

Large pinch of crushed red pepper flakes

Cooked pasta, for serving

Finely grated Parmesan, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 425°F (220°C). In a large bowl, combine the ground beef and pork. Season with the kosher salt and black pepper. Add the finely chopped half yellow onion, egg, garlic, Parmesan, breadcrumbs, and parsley. Mix gently with your hands or a rubber spatula until just combined, taking care not to overmix.

Step 2: Divide the meat mixture into 4 equal portions, about 11 ounces each, and form each into a large ball. Place the meatballs on a baking sheet and drizzle the tops with extra-virgin olive oil. Bake until the tops and bottoms begin to brown, about 15 minutes.

Step 3: Meanwhile, heat 1/4 cup of extra-virgin olive oil in a large Dutch oven or heavy ovenproof pot over medium heat. Add the chopped small yellow onion and garlic, cooking and stirring occasionally until softened, about 7 minutes.

Step 4: Stir in the crushed tomatoes and water. Add fresh basil leaves, dried oregano, salt, black pepper, and crushed red pepper flakes. Bring to a simmer, stirring often, then reduce heat to medium-low and cook, stirring occasionally, until the sauce slightly reduces and the flavors meld, about 10 minutes.

Step 5: Reduce oven temperature to 325°F (160°C). Transfer the partially baked meatballs into the marinara sauce, spooning sauce over the tops. Continue baking until the meatballs are cooked through and reach an internal temperature of 165°F (74°C), about 30 minutes more.

Step 6: Serve the meatballs over cooked pasta. Spoon extra sauce on top and sprinkle with finely grated Parmesan cheese for a delicious finish.

Tips & Variations

Use panko breadcrumbs instead of plain breadcrumbs for a lighter texture.

If you prefer a spicier sauce, increase the crushed red pepper flakes to taste.

Fresh herbs like oregano or thyme can be added to the meat mixture for extra flavor.

For a gluten-free option, substitute breadcrumbs with gluten-free crumbs or omit them and use an extra egg.

These meatballs freeze well—cook completely, cool, and freeze individually on a tray before storing in a sealed bag.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat until heated through or microwave in short intervals. Meatballs can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I make these meatballs without pork?

Yes, you can use all ground beef if preferred. However, mixing beef and pork adds extra juiciness and flavor to the meatballs.

How do I know when the meatballs are fully cooked?

The best way to ensure doneness is by using an instant-read thermometer; the internal temperature should reach 165°F (74°C). The meatballs should be firm and no longer pink in the center.