House Meatballs (gf) Recipe

Prepare breadcrumb soak

In a small bowl, combine the gluten-free breadcrumbs and whole milk. Let sit 5 minutes until breadcrumbs absorb the milk and become a paste.

Mix meatball ingredients

In a large bowl, add the ground pork, ground beef, soaked breadcrumbs (including any remaining milk), egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, kosher salt, and black pepper. Using your hands or a fork, gently mix until just combined — do not overwork or the meatballs will become dense.

Portion meatballs

Using a small scoop or tablespoon, portion the mixture into 1 1/4 to 1 1/2 inch meatballs (about 1.25 oz each). This recipe yields approximately 18–20 meatballs depending on exact size. Roll each portion gently between your palms to form even spheres; avoid compacting them tightly.

Sear the meatballs

Heat a large ovenproof skillet or sauté pan over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Working in batches to avoid overcrowding, add meatballs and brown on all sides, turning carefully with tongs or a spatula so they develop a golden crust, about 2–3 minutes per side. They do not need to be cooked through. Transfer seared meatballs to a plate.

Sweat aromatics

In the same skillet (wipe out excess oil if there's too much), reduce heat to medium and add 1 tablespoon extra-virgin olive oil. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, sugar (if using), dried basil, dried oregano, red pepper flakes, kosher salt, and black pepper. Stir to combine and bring the sauce to a gentle simmer.

Finish in the oven (or stovetop simmer)

Return the seared meatballs to the sauce, nestling them so they are partially submerged. Spoon sauce over meatballs. If using an ovenproof skillet, transfer to a preheated 375°F (190°C) oven and bake 12–15 minutes until meatballs reach an internal temperature of 160°F (71°C) and are cooked through. If not using an oven, cover and simmer gently on the stovetop for 18–22 minutes until cooked through, stirring occasionally to prevent sticking.

Add mozzarella and serve

About 3–4 minutes before the end of cooking, evenly distribute the torn/sliced fresh mozzarella over the meatballs and sauce. If in the oven, switch to broil for 1–2 minutes if you want the mozzarella slightly bubbly and lightly golden (watch carefully). Remove skillet from oven or stovetop.

Garnish and plate

Sprinkle grated Parmesan over the meatballs and sauce and scatter fresh basil chiffonade if using. Serve hot as an appetizer — place 3–4 meatballs per person on a small platter with extra sauce for dipping.