Nonna’s Meatballs Recipe

Soak breadcrumbs

In a small bowl, combine the breadcrumbs and whole milk. Let sit for 5–10 minutes until the crumbs absorb the milk and become a paste.

Mix meatball mixture

In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using clean hands or a fork, gently combine until just evenly mixed; avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into three equal meatballs (about 3.5–4 ounces each). Roll gently between your palms to form smooth, compact balls. Place on a plate or tray and chill in the fridge for 15 minutes to help them hold shape.

Brown meatballs

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. When hot, add meatballs and brown on all sides, about 2–3 minutes per side. They do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside. Reserve any fond in the pan for the ragu.

Sweat aromatics

In the same skillet (or a separate saucepan if preferred), add 1 tablespoon olive oil over medium heat. Add diced onion, grated carrot, and diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze and build flavor

Stir in tomato paste and cook 1 minute to caramelize. If using, pour in the red wine to deglaze the pan, scraping up browned bits; simmer 1–2 minutes to reduce slightly.

Add tomatoes and simmer

Add crushed tomatoes and stock. Stir in dried basil, dried oregano, salt, pepper, and optional sugar. Bring to a gentle simmer, then reduce heat to low.

Finish with meatballs

Carefully nestle the browned meatballs into the simmering ragu, spooning sauce over them so they are partially submerged. Cover partially and simmer gently for 18–22 minutes, turning once or twice, until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has thickened slightly. Taste and adjust seasoning. Tear in fresh basil leaves in the last 2 minutes if using.

Prepare ricotta

In a small bowl, stir the ricotta with lemon zest (if using) and a pinch of salt to brighten the flavor. Taste and adjust salt.

Toast crostini

Brush baguette slices lightly with 1 teaspoon olive oil and toast in a 375°F (190°C) oven or on a skillet until golden and crisp, about 6–8 minutes in the oven or 2–3 minutes per side in a skillet.

Assemble

Spoon a shallow pool of ragu on each serving plate or a family-style bowl. Place three meatballs on the sauce. Dollop about 2–3 tablespoons of the seasoned ricotta across the meatballs (or 1 tablespoon per meatball). Sprinkle with freshly grated Parmesan and chopped parsley. Serve alongside 6 crostini for spreading the ragu and ricotta.

Serve

Serve hot. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently in a saucepan over low heat to avoid drying the meatballs.