Meatball Recipe

Make meatball mixture

In a large bowl combine ground beef, ground pork, 1/4 cup ricotta, egg, breadcrumbs, 1/4 cup grated Parmesan, 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Mix gently with your hands until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 12 equal pieces (about 1.5 oz / golf-ball size). Roll each portion lightly between your palms to form round meatballs. Place on a tray or plate as you go.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches so you don't overcrowd the pan, sear meatballs 2–3 minutes per side until browned on all sides (they will finish cooking in the sauce). Remove browned meatballs to a plate.

Start sauce

Reduce heat to medium. Add 1 tablespoon olive oil to the same skillet if needed. Add the finely diced onion and sauté 4–5 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build tomato sauce

Stir in 2 tablespoons tomato paste and cook 1 minute. Add the crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp black pepper, 1 tsp salt, 1/2 tsp sugar (if using) and 1/4 tsp red pepper flakes (if using). Stir to combine and bring the sauce to a gentle simmer.

Simmer with meatballs

Return the seared meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer 15–20 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has thickened slightly. Taste and adjust seasoning.

Finish sauce

Tear or chop 4 fresh basil leaves and stir into the sauce right before serving. Keep warm.

Prepare serving ricotta

Spoon the 3 oz of fresh ricotta into a small bowl and stir with a teaspoon of olive oil and a pinch of salt to loosen. This will be used to smear on the ciabatta or dolloped on top of meatballs.

Plate

Arrange warm meatballs and chunky tomato sauce on a serving platter or individual plates. Dot or smear the seasoned ricotta around or on top of the meatballs. Sprinkle 2 tablespoons grated Parmesan and 1 tablespoon chopped parsley over the dish. Drizzle a little extra-virgin olive oil over the finished plate.

Crisp the garlic

In a small heavy skillet, add 1/4 cup olive oil and heat over low–medium heat. Add the 6 thinly sliced garlic cloves in a single layer and cook gently, stirring occasionally, until golden-brown and crisp (about 3–5 minutes). Watch closely to prevent burning. Remove garlic with a slotted spoon to a paper towel-lined plate to drain; reserve the garlic-infused oil.

Toast ciabatta

Preheat broiler or a skillet. Lightly brush both sides of ciabatta slices with softened butter and sprinkle with a pinch of salt. Toast under the broiler 1–2 minutes per side or in a hot skillet 1–2 minutes per side until golden and crisp.

Assemble bread

Spread or smear a little of the seasoned ricotta onto each ciabatta slice. Top each slice with a spoonful of chunky tomato sauce and 1–2 meatballs (or serve meatballs alongside). Sprinkle the crispy garlic slices over the top and drizzle a teaspoon of the reserved garlic-infused olive oil across the toasts for extra flavor.