Ingredients

For the Meatballs

• 450 g / 1 pound ground beef An 80/20 style grind works well.
• 225 g / ½ pound ground pork
• 90 g / about 3 ounces day-old Italian bread, crust removed and torn into pieces
• 120 ml / ½ cup whole milk
• 1 large egg
• 60 g / about ¾ cup finely grated Parmigiano-Reggiano
• 2 tablespoons finely chopped flat-leaf parsley
• 1 small garlic clove, finely grated or minced
• 1¼ teaspoons fine sea salt, or to taste
• ¾ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, for browning

For the Tomato Sugo

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, lightly minced or thinly sliced
• 800 g / about 28 ounces passata or crushed tomatoes
• ½–1 cup water or light stock, as needed
• 1 small sprig basil, or several torn basil leaves
• Fine sea salt and black pepper, to taste

For Serving

• Additional grated Parmigiano-Reggiano
• Chopped parsley or torn basil
• Crusty bread, soft polenta, or pasta if desired

Preparation

1. Soak the bread. Place the torn bread in a bowl and pour the milk over it. Let it soften for several minutes, then squeeze it gently so it is moist but not dripping.
2. Mix the meatball base gently. In a large bowl combine the ground beef, ground pork, soaked bread, egg, Parmigiano-Reggiano, parsley, garlic, salt, and black pepper. Mix with your hands just until combined. Do not compact the mixture.
3. Shape the meatballs. Form the mixture into balls about 1½ to 2 inches across. Wet or lightly oil your hands when needed. Arrange the shaped meatballs on a tray.
4. Brown them lightly. Heat the olive oil in a wide skillet or braising pan. Brown the meatballs in batches over medium heat, turning carefully, just until a light crust forms on the exterior. They do not need to cook through at this stage. Remove to a plate.
5. Build the sugo. Add the olive oil for the sauce to the same pan when needed. Cook the onion over medium heat until softened and lightly sweet, about 6–8 minutes. Add the garlic and cook briefly, only until fragrant.
6. Add the tomatoes. Stir in the passata or crushed tomatoes, basil, and a small splash of water. Season lightly with salt and pepper and bring the sauce to a gentle simmer.
7. Finish the meatballs in the sauce. Return the browned meatballs to the pan, nestling them into the simmering sugo. Cover partially and cook gently for 25–30 minutes, turning once or twice, until the meatballs are fully cooked and tender.
8. Adjust the sauce. When the sugo becomes too thick, add a little more water or light stock. Taste and adjust salt and pepper before serving.
9. Serve. Spoon the meatballs and sauce into warm shallow bowls. Finish with Parmigiano-Reggiano and parsley or basil. Serve with bread, polenta, or pasta according to preference.