Ingredients
Notes
Make the Tomato Sauce:
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.
- 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.
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.