Nonna’s Meatball Recipe

Mix meatball ingredients

In a large bowl combine ground beef, removed-casing sweet Italian sausage, breadcrumbs and milk. Add the egg, chopped parsley, grated Parmigiano, minced garlic, salt and black pepper. Mix gently with your hands or a wooden spoon until just combined — avoid overworking to keep meatballs tender.

Portion and shape

Using a small ice cream scoop or a tablespoon, portion the mixture into 8 equal portions (about 2.5–3 oz each). Roll each portion gently between your palms to form compact round meatballs. Place them on a parchment-lined tray.

Brown the meatballs

Heat 2 tablespoons extra-virgin olive oil in a large ovenproof skillet over medium-high heat. Add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, about 8–10 minutes total, turning carefully so they keep their shape. Remove browned meatballs to a plate; leave any flavorful browned bits and up to a tablespoon of fat in the skillet.

Sauté aromatics

Reduce heat to medium and add 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Add minced shallot and cook until translucent, about 2–3 minutes. Add the 2 minced garlic cloves and 1/4 teaspoon red pepper flakes and cook another 30–45 seconds until fragrant.

Build the sauce

Stir in 2 tablespoons tomato paste and cook for 1 minute to remove rawness. Carefully pour in 1/4 cup vodka and simmer for about 1–2 minutes to let alcohol evaporate and deglaze the pan, scraping up browned bits.

Add tomatoes and cream

Stir in the 14 oz crushed tomatoes, 1/4 teaspoon sugar (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally, until the sauce thickens slightly. Reduce heat to low and stir in 1/2 cup heavy cream. Simmer 2 more minutes until the sauce is smooth and slightly pink.

Combine meatballs and sauce

Return the browned meatballs to the skillet, nestling them into the vodka cream sauce. Spoon sauce over each meatball to coat. Taste and adjust seasoning as needed. If using an ovenproof skillet, proceed to the next step; otherwise transfer meatballs and sauce to a baking dish.

Top with cheese and bake

Preheat the oven to 400°F (200°C). Scatter torn or sliced mozzarella over the meatballs and sauce, then sprinkle 2 tablespoons grated Parmigiano-Reggiano on top. Bake in the oven until the cheese is melted and bubbling and meatballs are cooked through (internal temperature 160°F / 71°C), about 10–12 minutes.

Garnish and plate

Remove from the oven and let rest 3 minutes. Tear fresh basil leaves over the meatballs. Serve with a small ladle of additional warm tomato sauce on the side (about 1 cup) for guests who want extra sauce. Spoon remaining vodka cream sauce over or under the meatballs as desired.

Serving suggestion

Serve Nonna’s Meatball hot with crusty bread, polenta, or your choice of pasta. Provide extra grated Parmigiano and basil at the table.