Mixing and Shaping the Meatballs

• In a large mixing bowl, I combine the ground meat (either 100% beef or a classic meatloaf mix of beef, pork, and veal) with the egg, breadcrumbs, Parmesan cheese, garlic, parsley, oregano, salt, and pepper. I prefer using my hands for this step because it allows me to mix gently and evenly without overworking the meat, which can make meatballs tough.
• Once the mixture is ready, I scoop out portions and roll them between my palms to form smooth, evenly sized balls, about 2 inches in diameter. This size is perfect for frying and ensures they stay juicy inside. If the mixture is sticking to your hands, a quick rinse under cold water helps make rolling easier.
• I heat about 2 tablespoons of olive oil in a large skillet over medium heat. You’ll know the oil is ready when it shimmers slightly.
• Working in batches (so the skillet isn’t overcrowded), I carefully add the meatballs to the hot oil and brown them on all sides. This usually takes about 5–7 minutes per batch. I turn them gently using tongs or a slotted spoon to get an even sear.
• I start by warming a large pot or Dutch oven over medium heat, then pour in a full jar (24–35 oz) of marinara sauce. You can use your favorite store-bought brand or a homemade recipe if you prefer fresh sauce.
• I let the meatballs simmer uncovered for 20 to 30 minutes. This slow simmer allows the meatballs to cook through fully and soak up the flavors of the sauce. If the sauce starts getting too thick while simmering, I sometimes cover the pot to retain moisture or add a splash of water to loosen it up.