Drunken Meatballs Recipe

Prepare ingredients

In a large mixing bowl, combine the ground Kobe beef and ground pork. Set aside.

Add the ricotta, beaten egg, breadcrumbs, chopped parsley, grated Parmesan, minced garlic, kosher salt, and black pepper to the bowl with the meat.

Using clean hands or a large spoon, gently mix until ingredients are just combined. Do not overwork the meat — stop mixing when the mixture is homogeneous and holds together (about 20–30 gentle turns).

Cover the bowl and refrigerate for 20 minutes to let the mixture firm up; this makes shaping easier and improves texture.

Shape meatballs

Scoop about 2 tablespoons of mixture (roughly 1.25–1.5 oz) and roll into 1 1/4–1 1/2-inch meatballs. Place them on a parchment-lined sheet tray. You should get about 18–22 meatballs depending on exact size.

Sear meatballs

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, add meatballs in a single layer without overcrowding (work in batches). Sear, turning occasionally, until well-browned on all sides, about 6–8 minutes total. They do not need to be fully cooked through — you will finish them in the sauce. Transfer seared meatballs to a plate and set aside.

In the same skillet (wipe out any burnt bits but keep fond), reduce heat to medium and add 2 tablespoons unsalted butter. Once melted, add the minced shallot and cook until softened and translucent, about 2–3 minutes.

Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook, stirring, 1–2 minutes until the paste darkens slightly — this deepens flavor.

Deglaze the pan with 1 cup dry red wine, scraping up browned bits. Increase heat to medium-high and simmer until the wine is reduced by about half, 4–6 minutes.

Add 1 cup beef stock, Worcestershire sauce, thyme sprigs, red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and bring to a gentle simmer.

Return the seared meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently for 12–15 minutes, turning once halfway, until meatballs reach an internal temperature of 160°F (71°C) and sauce has melded.

Remove thyme sprigs. Stir in 1/2 cup heavy cream and simmer uncovered 2–3 minutes until sauce is slightly thickened and silky. Taste and adjust seasoning with salt and pepper as needed.

Spoon the meatballs and a generous amount of drunker sauce onto a serving platter or individual plates.

Sprinkle 1/4 cup grated Parmigiano-Reggiano over the meatballs and garnish with chopped parsley.

Serve immediately with crusty bread to soak up the sauce or over cooked pasta if desired.