House Meatballs Recipe

Prepare binder

In a small bowl, soak the breadcrumbs in the milk until absorbed, about 5 minutes.

In a large bowl combine the ground beef and ground pork. Add the soaked breadcrumbs, beaten egg, grated Parmesan, minced garlic, finely diced onion, chopped parsley, salt, and black pepper. Mix gently with your hands or a fork until just combined; avoid overworking.

Portion the mixture into 1 1/4-inch meatballs (about 1.5 tablespoons each) to yield approximately 16–18 meatballs. Roll gently between your palms to form compact balls, without packing them too tightly.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches). Sear, turning occasionally, until browned on all sides, about 6–8 minutes total. They do not need to be fully cooked through—just a good brown crust. Transfer browned meatballs to a plate.

Reduce heat to medium and add 1 tablespoon extra-virgin olive oil to the same skillet. Add sliced garlic and red pepper flakes; sauté until fragrant and just golden, about 30–45 seconds.

Deglaze the pan with 1/4 cup wine, scraping up browned bits, and let it reduce by half, about 1–2 minutes.

Stir in the crushed tomatoes and 1/4 cup stock. Add 1/2 teaspoon sugar (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer.

Return the seared meatballs to the skillet, nestling them into the sauce. Cover partially and simmer gently until meatballs are cooked through and sauce thickens, about 12–15 minutes (internal temperature of meatballs should reach 160°F / 71°C). Stir gently once or twice to coat meatballs; avoid breaking them.

Stir in torn basil leaves at the end of cooking and adjust seasoning to taste.

Preheat broiler (optional) or keep skillet over low heat. Spoon sauce and meatballs into an ovenproof serving dish or leave in the skillet if ovenproof.

Distribute torn/sliced fresh mozzarella over the hot meatballs, then sprinkle grated Parmesan evenly on top.

If using broiler: place the dish under the broiler for 2–3 minutes, watching closely, until the mozzarella is melted and slightly blistered. If not broiling, cover and let stand 3–4 minutes until cheese softens and melts from residual heat.

Garnish with chopped fresh parsley. Serve hot with crusty bread or crostini to sop up the Mimi sauce.