Nonna’s Meatballs Recipe
Prepared with scamorza, heirloom tomato, and basil gremolata.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatball Mixture
Tomato Sauce
Basil Gremolata
Method
Preparing the Meatballs
- 1
Mix Meatball Ingredients
In a large mixing bowl, combine the ground beef, grated scamorza cheese, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.
- 2
Form Meatballs
Using your hands, form the mixture into meatballs about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill Meatballs
Refrigerate the meatballs for about 30 minutes to help them hold their shape during cooking.
Making the Tomato Sauce
- 4
- 5
Cook Tomatoes
Add the chopped heirloom tomatoes, salt, and black pepper to the pan. Simmer the mixture for about 15-20 minutes until the tomatoes break down and the sauce thickens. Stir in the torn basil leaves.
Cooking the Meatballs
- 6
Brown Meatballs
In a large skillet, heat a little olive oil over medium heat. Add the chilled meatballs in batches, browning them on all sides for about 5-7 minutes.
- 7
Simmer in Sauce
Once browned, transfer the meatballs to the tomato sauce. Cover and let them simmer in the sauce for another 20-25 minutes until cooked through.
Preparing the Basil Gremolata
- 8
Combine Gremolata Ingredients
In a small bowl, mix the finely chopped basil leaves, minced garlic, lemon zest, olive oil, salt, and black pepper. Adjust seasoning to taste.