Description
This classic Italian Meatballs recipe combines the best of Italian cooking into one dish. Juicy beef and pork meatballs are infused with fresh herbs, ricotta, and Parmesan for a rich, melt-in-your-mouth experience. Simmered in a homemade tomato sauce, these meatballs are perfect for pasta, sandwiches, or as a meal on their own. Easy to make and absolutely irresistible!
Ingredients
For the Tomato Sauce:
- 2 tablespoons extra virgin olive oil
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped carrots
- 3/4 cup finely chopped celery
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 (28-ounce) can crushed or whole tomatoes (or 1 3/4 pounds fresh tomatoes, peeled, seeded, and chopped)
- 1/2 teaspoon dried basil or 2 tablespoons chopped fresh basil
- 1 teaspoon tomato paste
- Salt and freshly ground black pepper to taste
For the Meatballs:
-
- 2/3 cup milk (whole or 2%)
- 3 slices of white bread, crusts removed (about 3 ounces)
- 1 pound ground beef (at least 16% fat)
- 1 pound ground pork
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan or Romano cheese
- 2 large eggs
- 1 teaspoon salt (or 2 teaspoons kosher salt)
- 1 tablespoon chopped fresh parsley
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried oregano or marjoram
- 2 to 3 cloves garlic, minced
- About 1 cup flour, for dusting
- 1/3 cup extra virgin olive oil
- 2 1/2 cups (24 ounces) tomato sauce (recipe above or store-bought)
Notes
Make the Tomato Sauce:
- Heat olive oil in a large skillet over medium heat. Add the onion, carrots, celery, and parsley. Stir to coat in oil, then reduce heat to low and cover the pan. Cook until the vegetables are softened, about 15–20 minutes.
- Uncover, add the minced garlic, and increase heat to medium-high. Cook for 30 seconds before adding the crushed tomatoes, basil, and tomato paste. Season with salt and pepper.
- Bring the mixture to a simmer, reduce the heat, and cook uncovered for 15–30 minutes until thickened. Blend the sauce for a smooth texture, if desired, and adjust the seasoning.
Make the Meatballs:
4. Heat the milk in a small pot until steamy. Tear the bread into small pieces and soak it in the milk until soft and paste-like. Let it cool slightly.
5. In a large mixing bowl, combine ground beef, ground pork, ricotta, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and the bread-milk mixture. Mix gently with your hands until just combined, being careful not to overmix.
6. Wet your hands and form the mixture into 2–3 inch meatballs. Roll each meatball in flour and place on a baking sheet.
Cook the Meatballs:
7. Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches, browning on at least two sides. Transfer to a plate once browned.
8. Add the browned meatballs to the tomato sauce, turning to coat each one. Cover the pot and simmer gently for 15–20 minutes until the meatballs are cooked through.
Serve:
9. Serve the meatballs hot, topped with sauce over pasta, with crusty bread, or on their own. Garnish with fresh parsley and extra Parmesan, if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian