Savory LifeRECIPES

Two Meatballs Millsboro DE Recipe: Easy Weeknight Dinner

Updated November 4, 2026

Total time
55 min
prep 20 min · cook 35 min
Serves
4
portions as written

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Two Meatballs Millsboro DE Recipe: Easy Weeknight Dinner

Two Meatballs Millsboro DE is a hearty, no-fuss dinner that combines two types of ground meat—beef and pork—into one juicy, flavorful meatball. The name comes from the small Delaware town where this style of cooking is a local favorite, but the recipe itself is simple enough for any weeknight. It works because the mix of meats keeps the meatballs moist, while a quick pan-sear and simmer in a rich tomato sauce builds deep flavor without hours of effort.

Ingredients

  • 1 lb (450 g) ground beef (80/20)
  • 1 lb (450 g) ground pork
  • 1/2 cup (50 g) plain breadcrumbs
  • 1/4 cup (60 ml) milk
  • 1/2 cup (50 g) grated Parmesan cheese
  • 2 large eggs
  • 3 cloves garlic, minced
  • 1 tsp (5 g) salt
  • 1/2 tsp (1 g) black pepper
  • 1 tsp (2 g) dried oregano
  • 1/2 tsp (1 g) dried basil
  • 2 tbsp (30 ml) olive oil
  • 1 small onion, finely chopped
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1 tsp (5 g) sugar (optional, to balance acidity)
  • 1/4 cup (10 g) fresh parsley, chopped (for garnish)

Instructions

  1. In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the milk.
  2. In a large bowl, mix the ground beef, ground pork, soaked breadcrumbs, Parmesan, eggs, garlic, salt, pepper, oregano, and basil. Use your hands to combine gently—do not overmix, or the meatballs will be tough.
  3. Shape the mixture into 16 meatballs, about 2 inches (5 cm) in diameter. Set aside on a plate.
  4. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and cook until browned on all sides, about 5-7 minutes total. The meatballs do not need to be cooked through yet.
  5. Remove the meatballs to a plate. In the same skillet, add the chopped onion and cook over medium heat until soft, about 3 minutes.
  6. Add the crushed tomatoes and sugar (if using). Stir to scrape up any browned bits from the bottom of the pan.
  7. Return the meatballs to the skillet, nestling them into the sauce. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20 minutes, or until the meatballs reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat).
  8. Garnish with fresh parsley and serve hot.

Tips

  • Use a light touch: Overmixing the meat mixture makes meatballs dense and tough. Mix just until the ingredients are combined.
  • Check the temperature: The only reliable way to know the meatballs are done is with a food thermometer. Insert it into the center of a meatball—it should read 160°F (71°C).
  • Substitute the pork: If you don’t have ground pork, use all beef or half beef, half veal. The meatballs will be slightly less juicy but still delicious.
  • Make ahead: You can form the meatballs and refrigerate them for up to 24 hours before cooking. Add 5 minutes to the simmering time if starting from cold.

Serving Suggestions

Serve the meatballs over spaghetti, polenta, or crusty bread to soak up the sauce. A side of garlic bread and a simple green salad with lemon vinaigrette rounds out the meal. For a low-carb option, serve over zucchini noodles or with roasted vegetables.

Variations

  • Spicy: Add 1/2 tsp (1 g) red pepper flakes to the meat mixture and a pinch of cayenne to the sauce.
  • Cheesy center: Place a small cube of mozzarella in the center of each meatball before shaping. The cheese will melt as they cook.
  • Turkey version: Use ground turkey instead of beef and pork. Since turkey is leaner, add 2 tbsp (30 ml) olive oil to the mixture to keep them moist. Cook to 165°F (74°C) for poultry.
  • Baked meatballs: Instead of simmering in sauce, bake the browned meatballs on a sheet pan at 400°F (200°C) for 15-20 minutes, then add to the sauce and heat through.

Storage and Reheating

Refrigerate leftover meatballs and sauce in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, place in a saucepan over medium-low heat, covered, for 10-15 minutes, or until heated through to 165°F (74°C). You can also freeze the meatballs (with or without sauce) for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use store-bought marinara sauce instead of crushed tomatoes? Yes, use about 3 cups (720 ml) of your favorite marinara. You may not need the sugar if the sauce is already sweet.

Why are my meatballs falling apart? This usually happens when the mixture is too wet or the meatballs are not browned enough before simmering. Be sure to let the breadcrumbs soak in the milk, and don’t skip the browning step—it helps them hold together.

Can I make these meatballs gluten-free? Use gluten-free breadcrumbs or crushed gluten-free crackers in place of the regular breadcrumbs. The rest of the recipe is naturally gluten-free.

How do I know when the meatballs are done without a thermometer? Cut one open—the center should be brown, not pink, and the juices should run clear. However, a thermometer is the safest and most accurate method.

Can I use fresh herbs instead of dried? Yes, use 1 tbsp (3 g) fresh oregano and 1 tbsp (3 g) fresh basil, chopped. Add them to the sauce rather than the meat mixture to avoid overmixing.

Can I cook the meatballs directly in the sauce without browning? You can, but they will be softer and less flavorful. Browning adds a depth of flavor that makes a big difference.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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