Flavorful Meatball Recipe: Fresh & Vibrant

Make the Meatballs

1. Make the panade: In a large bowl, stir breadcrumbs and milk together. Let sit 5 minutes until it looks like a thick paste.
2. Build the mix: Add beef, pork, egg, Parmesan, garlic, parsley, salt, pepper, oregano, red pepper flakes (if using), and lemon zest. Mix gently with your hands just until combined. Do not overwork it.
3. Roll: Form into 1 1/2-inch meatballs (about 2 ounces each, roughly 2 tablespoons). You should get about 18 to 22. Lightly wet your hands if the mixture sticks.

Sear and Simmer

1. Sear for crisp edges: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add meatballs in a single layer (work in batches if needed). Sear, turning a few times, for 6 to 8 minutes total until browned all over. They do not need to be cooked through yet. Transfer to a plate.
2. Start the sauce: Reduce heat to medium. Add 1 tablespoon olive oil, then onion. Cook 4 to 5 minutes until softened. Add garlic and cook 30 seconds.
3. Toast the paste: Stir in tomato paste and cook 1 minute until it darkens slightly. This is your fast flavor boost.
4. Simmer: Add crushed tomatoes, water, salt, pepper, and dried basil. Bring to a gentle simmer. If you like a thicker sauce, simmer uncovered for 5 minutes before adding the meatballs.
5. Finish cooking the meatballs: Nestle meatballs into the sauce. Cover and simmer 10 to 12 minutes, turning once, until cooked through. Aim for 160 to 165°F in the center (165°F if using poultry).
6. Fresh and vibrant finish: Turn off heat. Stir in balsamic (optional), fresh basil, and lemon juice to taste. Add a pinch more salt if the sauce needs it.
7. Serve: Pile onto pasta, polenta, or a toasted roll. Shower with Parmesan and extra parsley if you are feeling fancy.