Warm and Cozy Meatballs

1. Make the panade. In a large bowl, stir breadcrumbs and milk together. Let sit for 5 minutes until the crumbs look like thick paste.
2. Mix the meatballs gently. Add beef, pork, Parmesan, egg, garlic, parsley, salt, pepper, oregano, and red pepper flakes (if using). Use your hands and mix just until combined. Overmixing is how tough meatballs happen.
3. Roll. Wet your hands lightly, then roll into 1 1/2-inch meatballs (about 18 to 20). Place on a plate or sheet pan.
4. Brown for crisp edges. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium to medium-high heat. Brown meatballs in batches, leaving space between them. Aim for good color on 2 to 3 sides, about 6 to 8 minutes total per batch. They do not need to be cooked through yet. Transfer to a plate.
5. Build the sauce. Lower heat to medium. Add the sauce olive oil (or less if there is plenty of rendered fat left in the pan). Add onion and cook until softened, about 3 to 5 minutes. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute to toast it.
6. Simmer. Add crushed tomatoes, water or broth, salt, pepper, basil, and sugar or honey (if using). Bring to a gentle simmer. Stir in butter if using.
7. Finish the meatballs in the sauce. Nestle browned meatballs into the sauce, along with any juices on the plate. Cover partially and keep at a bare simmer for 15 to 20 minutes, stirring occasionally, until cooked through. If you like receipts, aim for 160°F internal for beef and pork, and 165°F for turkey or chicken.
8. Taste and serve. Adjust salt, pepper, and a pinch more red pepper flakes if you want. Serve over spaghetti, polenta, or with crusty bread. Finish with Parmesan and fresh herbs. (Plan on about 3 meatballs per person if you are serving 6.)

Matt’s tiny trick: If your sauce tastes flat, add a pinch of salt first. If it still feels sleepy, add a teaspoon of Parmesan and stir. It wakes everything up.