Meat Special Recipe

Mix Meatball Ingredients

In a large bowl combine ground beef, ground pork, egg, breadcrumbs, grated parmesan, minced garlic, chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands or a spoon until just combined; do not overwork.

Form Meatballs

Shape mixture into meatballs about 1 1/4 inch (makes 18–20 meatballs). Place on a baking sheet lined with parchment.

Sear Meatballs

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches, add meatballs without crowding and brown on all sides, 2–3 minutes per side, turning carefully. Transfer browned meatballs to a plate. They do not need to be fully cooked through.

Sauté Aromatics

In the same skillet, reduce heat to medium and add 1 tbsp olive oil if needed. Add diced onion and sauté until translucent, 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Build Sauce

Stir in 2 tbsp tomato paste and cook 1 minute. Pour in the crushed tomatoes, 1/2 cup water, dried oregano, dried basil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar and 1/4 tsp red pepper flakes. Stir to combine and bring 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 gently 18–22 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce is slightly reduced. Taste and adjust seasoning if needed.

Ladle meatballs and sauce onto plates or over pasta, polenta, or crusty bread. Sprinkle with chopped fresh basil leaves and grated parmesan to taste. Serve hot.