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Grandma Grace's Meatballs Recipe

Name: Chephreys Creole Cuisines Grandma Grace's Meatballs Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 0.5 lbs ground beef (80/20); 0.5 lbs ground pork; 1 each large egg; 0.5 cups plain breadcrumbs; 0.25 cups whole milk; 0.25 cups Parmesan cheese, finely grated; 2 tbs fresh parsley, finely chopped; 2 cloves garlic, minced; 1.5 tsp Kosher salt; 0.75 tsp freshly ground black pepper; 2 tbs olive oil; 1 tbs extra-virgin olive oil; 0.5 each yellow onion, finely diced; 2 cloves garlic, minced; 28 oz crushed tomatoes (canned); 1 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp granulated sugar; 0.75 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 4 leaves fresh basil leaves (optional); 0.25 cups water or low-sodium chicken stock (if needed); 0.5 cups coarse grated cheese (pecorino or Parmesan); 1 tbs fresh parsley, chopped (for garnish)

Inspired by Chephreys Creole Cuisine

Time1h

Serves2

Two 40x beef with pork tomato sauce, coarse grated cheese

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Ingredients

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Meatballs

1/2 lbs ground beef (80/20)

1/2 lbs ground pork

1 each large egg

1/2 cups plain breadcrumbs

1/4 cups whole milk

1/4 cups Parmesan cheese, finely grated

2 tbs fresh parsley, finely chopped

2 cloves Garlic, minced

1 1/2 tsp Kosher salt

3/4 tsp freshly ground black pepper

2 tbs olive oil

Tomato Sauce

1 tbs extra-virgin olive oil

1/2 each yellow onion, finely diced

2 cloves Garlic, minced

28 oz crushed tomatoes (canned)

1 tbs tomato paste

1 tsp Dried oregano

1 tsp dried basil

1/2 tsp granulated sugar

3/4 tsp Kosher salt

1/2 tsp freshly ground black pepper

4 leaves fresh basil leaves (optional)

1/4 cups water or low-sodium chicken stock (if needed)

To Finish & Serve

1/2 cups coarse grated cheese (pecorino or Parmesan)

1 tbs Fresh parsley, chopped (for garnish)

Method

Meatballs

Prepare pan and preheat

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil a shallow roasting pan.

In a small bowl, soak the breadcrumbs in the milk for 2–3 minutes until softened.

In a large bowl combine the ground beef and ground pork. Add the softened breadcrumbs (squeeze out any excess milk before adding), the beaten egg, grated Parmesan, minced garlic, chopped parsley, 1 1/2 tsp Kosher salt and 3/4 tsp black pepper. Mix gently with your hands or a fork until just combined—avoid overworking to keep meatballs tender.

Portion the mixture into two large meatballs (approximately 8 oz / 225 g each) using your hands. Lightly shape into round balls, compact but not overly dense.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add the two meatballs and brown on all sides, turning carefully with tongs so they form a crust; about 2–3 minutes per side total. They do not need to be cooked through.

Transfer seared meatballs to the prepared baking sheet or pan and finish in the preheated oven for 12–15 minutes until internal temperature reaches 160°F (71°C). Remove from oven and set aside. Alternatively, you can finish them submerged in the sauce (see sauce directions).

Tomato Sauce

While meatballs rest or toward the end of baking, heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat.

Add the diced half onion and sauté until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly.

Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 3/4 tsp Kosher salt and 1/2 tsp black pepper. Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low. Simmer uncovered for 15–20 minutes to meld flavors, stirring occasionally. If sauce thickens too much, add up to 1/4 cup water or stock to reach desired consistency.

Taste and adjust seasoning. Stir in fresh basil leaves in the last 2 minutes if using.

If finishing meatballs in sauce: gently nestle the seared (but not fully oven-finished) meatballs into the simmering sauce, cover and simmer on low for 12–15 minutes until cooked through. If meatballs were oven-finished, add them to the sauce just to warm and coat, 3–4 minutes.

To Finish & Serve

Spoon sauce onto a serving plate or shallow bowl. Place the two meatballs on top and ladle additional sauce over them so they are well coated.

Generously sprinkle 1/2 cup coarse grated cheese (such as Pecorino Romano or coarse-grated Parmesan) over the meatballs while hot so it melts slightly.

Garnish with chopped parsley. Serve immediately with crusty bread, polenta, or pasta as desired.