Name: D'Agnese's at White Pond Akrons Meatballs And Sausage Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 1 each large egg; 0.75 cups plain breadcrumbs; 0.25 cups whole milk; 0.25 cups Parmesan cheese, finely grated; 2 tsp garlic, minced; 2 tbs fresh parsley, chopped; 1 tsp dried oregano; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil (for browning); 1 lb bulk Italian sausage (mild or hot), casings removed; 1 tbs olive oil (for cooking sausage); 1 tbs extra virgin olive oil; 0.5 each yellow onion, finely chopped; 2 tsp garlic, minced; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp dried basil; 0.5 tsp dried oregano; 1 tsp granulated sugar; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional); 2 tbs fresh basil leaves (optional, torn); 1 tbs fresh parsley, chopped; 0.25 cups grated Parmesan (for serving)

Method

Meatball mix

Soak breadcrumbs

In a small bowl combine the breadcrumbs and milk; stir and let sit 5 minutes until absorbed.

Mix meatball ingredients

In a large bowl add ground beef, ground pork, the soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1.5 tsp kosher salt and 1 tsp black pepper. With clean hands or a fork, gently mix just until combined — do not overwork (about 20–30 seconds).

Form meatballs

Portion the mixture into 1 1/4-inch (about 2 oz) meatballs using a scoop or spoon. You should get about 16–18 meatballs. Roll gently between your palms to form even balls; place on a baking sheet lined with parchment.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, turning every 2–3 minutes, about 6–8 minutes total per batch. They will not be fully cooked through — transfer browned meatballs to a plate.

Sausage

In the same skillet, add 1 tablespoon olive oil if needed and reduce heat to medium. Add the bulk Italian sausage, breaking it up with a spatula into large crumbles. Cook until browned and mostly cooked through, about 6–8 minutes. Remove sausage to the plate with meatballs.

Sauce (tomato)

Sweat aromatics

If the skillet is dry, add 1 tablespoon extra virgin olive oil and set heat to medium. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in the tomato paste and cook 1 minute. Pour in the crushed tomatoes, add dried basil, 1/2 tsp dried oregano, 1 tsp sugar, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Stir to combine and bring to a gentle simmer.

Simmer with meat

Return the browned meatballs and cooked sausage (and any accumulated juices) to the skillet, nestling them into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs are cooked through (internal temp 160°F / 71°C) and sauce has slightly thickened. Stir gently once or twice to coat meat.

Finish sauce

Taste the sauce and adjust seasoning with additional salt or pepper if needed. Stir in torn fresh basil leaves and let sit off heat 2 minutes.

To finish / garnish

Spoon meatballs and sausage with sauce into a serving bowl or over cooked pasta. Sprinkle chopped parsley and grated Parmesan on top and serve immediately.