Meatballs Recipe

Soak breadcrumbs

Combine the breadcrumbs and whole milk in a small bowl; let sit for 5 minutes until the crumbs absorb the milk and become soft.

Mix meatball ingredients

In a large bowl, add the ground beef, ground pork, soaked breadcrumbs, egg, chopped parsley, grated Parmigiano-Reggiano, minced garlic, kosher salt, and black pepper. Using your hands or a large spoon, gently mix until just combined. Do not overwork the meat—mix until ingredients are evenly distributed.

Form meatballs

Portion the mixture into 1 1/4-inch (about 2 oz) meatballs using a cookie scoop or spoon. Roll gently between your palms to shape into smooth balls. Yield should be about 18–20 meatballs.

Brown meatballs

Heat 2 tbsp olive oil in a large heavy skillet over medium-high heat. When shimmering, add the meatballs in a single layer (work in batches if necessary) and brown on all sides, 2–3 minutes per side. They do not need to be cooked through—just nicely browned. Transfer browned meatballs to a plate and set aside.

Saute aromatics

In a wide saucepan or the same skillet (wipe excess oil, leaving about 1 tbsp), heat 1 tbsp olive oil over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Add 1 tsp minced garlic and cook for 30 seconds until fragrant.

Simmer sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, sugar (if using), kosher salt, and black pepper. Bring to a gentle simmer.

Finish cooking meatballs in sauce

Carefully nestle the browned meatballs into the simmering marinara, spooning sauce over them so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 18–22 minutes, until the meatballs are cooked through (internal temperature 160°F/71°C) and the sauce has thickened slightly.

Whip ricotta

Place the ricotta, heavy cream, lemon zest, salt, and black pepper in a food processor or blender. Process until smooth and airy, about 30–45 seconds. Scrape down the sides and pulse again if needed. The consistency should be spreadable but light. Transfer to a small bowl and refrigerate until ready to use.

Warm crostini: If crostini are not toasted, brush baguette slices with a little olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until crisp and golden.

Plate: Spoon a generous dollop (about 1–2 tbsp) of whipped ricotta onto each serving plate. Ladle 3–5 meatballs with marinara onto the plate beside or atop the ricotta. Spoon extra sauce over the meatballs.

Garnish: Top the meatballs with freshly shaved Parmigiano-Reggiano and sprinkle chopped parsley. Serve immediately with crostini on the side for spreading the whipped ricotta and soaking up the sauce.

Leftovers & storage: Store meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the oven at 325°F (160°C) until warmed through.