Description
A classic recipe for Traditional Italian Meatballs simmered in a rich homemade tomato sauce. These tender meatballs combine ground pork and beef with fresh herbs, Parmesan, and ricotta for a flavorful and hearty dish perfect for family meals or special occasions.
Ingredients
Scale
For the Meatballs
- 1 lb ground pork
- 1 lb ground beef
- 3 slices white bread, crusts removed
- 2 large eggs (room temperature)
- 1/2 cup milk (whole or 2 percent, room temperature) – adjusted to match original 2/3 cup
- 1/4 cup ricotta cheese (room temperature)
- 1/4 cup grated Parmesan or Romano cheese
- 3 garlic cloves, minced
- 1 tbsp chopped fresh parsley
- 1 tsp salt
- 2 tsp black pepper (freshly ground preferred)
- 1 cup flour, for dusting
For the Sauce
- 2 tbsp extra virgin olive oil
- 3/4 cup finely chopped onions
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped carrots
- 1 garlic clove, minced
- 1 tsp tomato paste
- 1 can (28 oz) crushed or whole tomatoes (San Marzano recommended)
- 1/2 tsp dried basil
- 1 tsp dried oregano or marjoram
- 1 tbsp chopped fresh parsley
- Salt to taste
- Ground black pepper to taste
For Cooking
- 1/3 cup extra virgin olive oil (for frying the meatballs, Kerrygold preferred)
- 2 1/2 cups prepared tomato sauce
Instructions
- Prepare the Meatball Mixture: In a large bowl, soak the bread slices in milk until soft. Mix ground pork, ground beef, soaked bread, eggs, ricotta cheese, grated Parmesan, minced garlic, chopped fresh parsley, salt, and freshly ground black pepper until just combined. Be careful not to overwork the mixture to keep the meatballs tender.
- Shape and Dust Meatballs: Form the mixture into meatballs approximately 1 1/2 inches in diameter. Lightly dust each meatball with flour, shaking off any excess to ensure even browning.
- Prepare the Tomato Sauce: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add finely chopped onions, celery, and carrots and sauté until softened, about 5-7 minutes. Add minced garlic and tomato paste, cook for 1-2 minutes until fragrant. Stir in crushed tomatoes, dried basil, oregano or marjoram, salt, and black pepper. Bring to a gentle simmer and cook for about 15 minutes to blend flavors.
- Brown the Meatballs: In a separate deep skillet or pan, heat 1/3 cup extra virgin olive oil over medium heat. Add meatballs in batches without overcrowding the pan. Brown meatballs on all sides, about 5-7 minutes per batch, turning carefully to avoid breaking. Remove browned meatballs and set aside on a plate lined with paper towels.
- Simmer Meatballs in Sauce: Gently place the browned meatballs into the simmering tomato sauce. Cover partially and cook over low heat for 25-30 minutes, turning occasionally to ensure even cooking and flavor absorption. The meatballs should be cooked through and tender.
- Final Touches: Stir in chopped fresh parsley into the sauce before serving. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the meatballs hot with the tomato sauce (ideal over pasta, polenta, or crusty bread) and a sprinkle of extra grated Parmesan cheese if desired.
Notes
- For best flavor, use fresh herbs and San Marzano tomatoes in the sauce.
- Ensure room temperature eggs and dairy ingredients for better meatball texture.
- Do not overcrowd the pan when browning meatballs to maintain a crisp outer crust.
- Simmer meatballs gently in sauce to avoid breaking them apart.
- This recipe yields four generous servings.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
