Meatball & Parmigiano-reggiano Recipe
Make Meatball & Parmigiano-reggiano Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Tomato Sauce
To Finish
Method
Meatballs
- 1
Make the meatball mixture
In a large bowl combine ground beef and ground pork. Add the egg, milk, breadcrumbs, 1/2 cup finely grated Parmigiano-Reggiano, minced garlic, chopped parsley, dried oregano, 1 1/2 tsp kosher salt and 3/4 tsp freshly ground black pepper. Mix gently with your hands or a fork until just combined — avoid overmixing to keep meatballs tender.
- 2
Portion and shape
Using a spoon or a small ice-cream scoop, portion the mixture into roughly 1 1/4-inch (about 1.5 oz) portions. Roll each portion gently between your palms to form smooth golf-ball-sized meatballs. Place formed meatballs on a tray or plate and chill in the refrigerator for 20–30 minutes to help them hold shape.
- 3
Sear the meatballs
Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. When oil is shimmering, add meatballs in a single layer without crowding (work in batches if needed). Sear, turning occasionally, until deeply browned on most sides, about 6–8 minutes total. They do not need to be cooked through. Transfer seared meatballs to a plate and set aside.
Tomato Sauce
- 4
Sweat aromatics
In a large deep skillet or saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the finely diced half onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, being careful not to brown the garlic.
- 5
Build the sauce
Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, 1/2 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp sugar (if using). Bring sauce to a gentle simmer.
- 6
Simmer with meatballs
Add the seared meatballs to the simmering sauce, nestling them into the tomatoes. Reduce heat to low, partially cover the pan, and simmer gently for 20–25 minutes, turning meatballs once or twice, until cooked through (internal temperature 160°F/71°C) and sauce has thickened slightly. In the last 2 minutes, stir in torn basil leaves.
To Finish
- 7
Cook the pasta
Bring a large pot of salted water to a rolling boil. Cook 12 oz of pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- 8
Combine pasta and sauce
Add the drained pasta to the skillet with sauce and meatballs (if your skillet is too small, combine in the pasta pot). Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Cook together over low heat for 1–2 minutes to marry flavors.
- 9