Ingredients

• ½ cup (54 g) fresh breadcrumbs, from 1–2 slices white bread (crust removed)
• ¼ cup (60 ml) milk
• 2 egg yolks
• ½ cup (50 g) grated pecorino Romano cheese, or Parmesan cheese
• 2 garlic cloves, finely chopped or grated
• 1 teaspoon (8 g) salt, or 2 teaspoons Diamond brand kosher salt (see note below)
• 1 teaspoon ground black pepper
• 1 pound (450 g) ground beef chuck
• 1 pound (450 g) ground veal
• ¼ cup grated onion (optional)
• ⅓ cup (30 g) chopped parsley, or basil
• Olive oil

Instructions

1. Prepare the breadcrumb mixture:
   Place the breadcrumbs in a small bowl and pour the milk over them. Let soak for 5 minutes. Add the egg yolks, cheese, garlic, salt, and pepper, then mash everything together until a thick, rustic paste forms.
2. Mix the meat:
   In a large bowl, combine the ground meat, and grated onion (if using). Gently blend with a fork. Add the breadcrumb mixture and parsley, then mix thoroughly using your hands, a wooden spoon, or a large fork. A stand mixer on low speed may also be used, mixing just until combined.
   Tip: The mixture can be prepared up to 2 days in advance and refrigerated before shaping.
3. Shape the meatballs:
   Scoop portions using a ¼-cup measure or cookie scoop. Roll lightly into balls—don’t worry about perfection. A slightly rough surface helps them cling to sauce.

• Heat enough olive oil to coat the bottom of a large skillet over medium-high heat.
• Once hot, add meatballs in a single layer without crowding. They should immediately sizzle when added.
• Brown on all sides, then cover the pan, reduce the heat, and cook until firm and fully cooked through (165°F on an instant-read thermometer), about 15 minutes total.
• Remove meatballs and repeat with remaining batches, replacing the oil each time.

• After browning the meatballs on all sides, transfer them to a pot of gently simmering tomato sauce.
• Simmer for 10–12 minutes, until the meatballs are fully cooked through.

• Preheat the oven to 425°F.
• Lightly oil a rimmed baking sheet and arrange the meatballs evenly.
• Bake for 10 minutes, flip with tongs or a spatula, then continue baking another 10–12 minutes until browned and cooked through.

Serve hot with marinara sauce or your favorite prepared tomato sauce.

• Fresh breadcrumbs: Remove crusts from hearty white or Italian bread, tear into chunks, and pulse in a food processor until coarse.
• Dried breadcrumbs: Use ⅓ cup instead of ½ cup. Choose unseasoned crumbs when possible. If using seasoned crumbs, reduce the salt by ½ teaspoon.
• Panko: Use the full ½ cup, adding more by the tablespoon if needed for structure.
• Gluten-free breadcrumbs: Fresh or dried both work—follow the same guidelines above.
• Salt note: Diamond kosher salt is less dense than table salt. If using Morton kosher salt or another brand, reduce the salt amount by half.

Cooked meatballs freeze well for up to 2 months. Allow them to cool completely, then store in a freezer-safe container or heavy-duty freezer bag labeled with the date. Thaw overnight in the refrigerator and reheat gently in tomato sauce on the stovetop.