Method
Heat the oven to 425°F. Soak the breadcrumbs in milk for 5 minutes.
Gently mix the meats, soaked crumbs, eggs, Parmesan, parsley, garlic, salt, and pepper just until combined.
Shape into 24 equal balls and arrange on an oiled sheet pan. Roast until browned and nearly cooked through, 15–18 minutes.
Transfer to simmering tomato sauce and cook gently for 15 minutes, until fully cooked and tender.
Notes
A light hand prevents dense meatballs. Cook a small tester patty to check seasoning before shaping the batch.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the tomato sauce used for the final simmer, use Tomato Mother Sauce.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Add the cooked meatballs to Weeknight Baked Ziti for a heartier variation.
- Use Rosemary Sea-Salt Focaccia for meatball sandwiches or for serving alongside the sauce.