Meatballs Recipe

Soak crumbs

Place panko breadcrumbs in a small bowl and pour 1/4 cup whole milk over them. Stir and let sit 5 minutes until absorbed.

Mix meatball ingredients

In a large bowl combine ground beef, ground pork, soaked panko, egg, 1/4 cup grated parmesan, minced garlic (2 cloves), chopped parsley (2 tbsp), 1 1/2 tsp kosher salt, and 1 tsp black pepper. Gently mix with your hands or a fork until just combined; do not overwork.

Form meatballs

Portion mixture into 1 1/4 to 1 1/2-inch meatballs (about 1.5 ounces each) and roll gently to form tight spheres. Place on a rimmed tray or plate.

Brown meatballs

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When shimmering, add meatballs in a single layer without crowding (work in batches). Brown on all sides, turning carefully, about 6–8 minutes total. They do not need to be fully cooked through. Transfer browned meatballs to a plate and reserve pan drippings.

Sauté aromatics

In the same skillet with reserved drippings, reduce heat to medium and add 1 tbsp olive oil and 1 tbsp butter. Add the finely diced onion and cook until soft and translucent, about 5–6 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build sauce

Stir in 2 tbsp tomato paste and cook 1–2 minutes, scraping browned bits from the pan. Add the 28 oz crushed tomatoes and 1 cup beef stock, stirring to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar (optional), 1/4 tsp red pepper flakes (optional), 3/4 tsp kosher salt, and 1/2 tsp black pepper.

Simmer with meatballs

Bring sauce to a gentle simmer, then nestle the browned meatballs into the sauce. Partially cover and simmer gently over low heat until meatballs are cooked through and sauce has thickened slightly, about 18–22 minutes. Stir occasionally and spoon sauce over meatballs. Check internal temperature of meatballs; it should read 160°F (71°C) for beef/pork mixture.

Finish sauce

Taste and adjust seasoning with more salt, pepper, or a pinch more sugar if tomatoes are very acidic. Keep warm on the lowest heat while grits are finished.

Boil liquids

In a medium saucepan bring 3 cups water and 1 cup whole milk to a rolling simmer over medium heat. Add 1 tsp kosher salt.

Cook grits

Slowly whisk in 1 cup stone-ground grits to prevent lumps. Reduce heat to low and cook, uncovered or partially covered, stirring frequently, until grits are tender and thickened, 25–35 minutes (stone-ground vary; check package). Add a splash of water or milk if they become too thick while cooking.

Finish and season

Stir in 2 tbsp unsalted butter and 3/4 cup finely grated parmesan until melted and smooth. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste. Keep warm.

Ladle a generous portion of warm parmesan grits onto each plate. Spoon several meatballs atop the grits and spoon tomato gravy over the meatballs and around the grits. Sprinkle with chopped parsley and additional parmesan. Serve immediately.