All-beef Italian Meatballs Recipe
Seared to brown perfection, then slow-simmered in house made tomato sauce, finished with fresh basil and Pecorino Romano
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Ingredients
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Meatballs
Tomato Sauce
To Finish
Method
Meatballs
Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Stir gently and let sit 5 minutes until the milk is absorbed and mixture is moistened (panade).
Mix meatball ingredients
In a large bowl combine the ground beef, soaked breadcrumbs (panade), grated Pecorino Romano, minced garlic (2 tsp), chopped parsley, grated onion, dried oregano, salt, and black pepper. Crack in the egg. Using clean hands, gently but thoroughly mix until ingredients are just combined — avoid overworking to keep meatballs tender.
Portion and shape
Portion the mixture into 1 1/4-inch meatballs (about 1.5 ounces / 42 g each). This should yield approximately 18–20 meatballs. Roll each portion between your palms to form compact, even spheres, then place on a parchment-lined tray.
Sear meatballs
Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and cook 2–3 minutes per side, turning to brown all sides until a deep golden crust forms. Transfer seared meatballs to a plate; they do not need to be cooked through.
Tomato Sauce
Sauté aromatics
In a large, heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 3 teaspoons minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
Build the sauce
Stir in the tomato paste and cook 1 minute to remove raw edge. Add the crushed tomatoes, 1/2 cup stock, granulated sugar, dried basil, dried oregano, salt, and black pepper. Stir to combine and bring the sauce to a gentle simmer.
Simmer with meatballs
Carefully nestle the seared meatballs into the simmering sauce in a single layer. Reduce heat to low so the sauce maintains a gentle simmer. Cover partially and cook for 25–30 minutes, stirring gently once or twice, until the meatballs are cooked through (internal temperature 160°F / 71°C) and the sauce has slightly thickened.
Finish sauce
About 5 minutes before serving, stir the torn fresh basil leaves into the sauce and adjust seasoning with salt and pepper to taste. If sauce is too acidic, add an extra 1/4 teaspoon sugar.
To Finish
Transfer meatballs and sauce to a warm serving dish or serve directly from the pot. Garnish with remaining fresh basil leaves and sprinkle with finely grated Pecorino Romano. Serve hot as an appetizer with toothpicks, grilled crostini, or small slices of crusty bread for dipping.
Leftovers: refrigerate in an airtight container up to 3 days or freeze portions up to 3 months. Reheat gently in a covered saucepan over low heat until warmed through.