Meatballs Recipe

Prepare binder

In a small bowl combine panko breadcrumbs and whole milk. Let soak 3–5 minutes until softened.

Mix meatball ingredients

In a large bowl place ground beef and ground pork. Add soaked panko (including any remaining milk), grated Parmesan, minced garlic, chopped parsley, dried oregano, kosher salt, black pepper, and the large egg. If using ricotta as part of the mix, add 1/2 cup now (this yields a moister, creamier meatball). Using clean hands or a fork, gently mix until just combined—avoid overworking to keep meatballs tender.

Shape meatballs

Divide the mixture into 16 equal portions (about 1.25 ounces / golf-ball size). Roll each portion gently between your palms to form a smooth sphere. Place formed meatballs on a rimmed baking sheet or plate.

Sear meatballs

Heat 2 tablespoons olive oil in a large heavy skillet (cast-iron preferred) over medium-high heat until shimmering. Add meatballs in a single layer without crowding (work in batches if necessary). Sear, turning occasionally, until browned on most sides, about 6–8 minutes total. They will not be fully cooked through—this step builds color and flavor.

Finish cooking

After searing, transfer meatballs to a baking dish or simmer directly in sauce (see next section). If finishing in the oven: preheat oven to 375°F (190°C) and bake meatballs uncovered for 10–12 minutes until internal temperature reaches 160°F (71°C). If finishing in sauce: proceed to simmer in the fire-roasted pepper sauce for 12–15 minutes until cooked through.

Sauté aromatics

In the same skillet used for searing the meatballs, reduce heat to medium and add 1 tablespoon olive oil. Add chopped onion and sauté until translucent, about 4 minutes. Add minced garlic, smoked paprika, and red pepper flakes; cook 30 seconds until fragrant.

Blend peppers and tomatoes

If using whole roasted peppers, roughly chop them and add to a blender with the tomato passata or crushed tomatoes. Purée until smooth (or leave slightly chunky if you prefer texture).

Simmer sauce

Add the pepper-tomato purée to the skillet with the aromatics. Season with salt and pepper. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and thicken slightly. Taste and adjust seasoning.

Combine with meatballs

Return seared meatballs to the skillet, nestling them into the simmering sauce. Spoon sauce over the tops, cover partially, and simmer gently 12–15 minutes until meatballs register 160°F (71°C) and the sauce is glossy. If finishing meatballs in the oven, pour sauce over the seared meatballs in the baking dish and bake together for 10–12 minutes at 375°F (190°C).

Plate 3–4 meatballs per serving spooned with sauce. If you did not mix ricotta into the meat, you can add a dollop (about 1 tablespoon per meatball serving) of chilled ricotta on top or to the side for creaminess. Garnish with torn basil or chopped parsley and grated Parmesan. Serve with crusty bread, pasta, or polenta.