Jul 14 2026
Restaurants›DECO Wilmington›Nonna's Meatballs Recipe

Nonna's Meatballs Recipe

Inspired by DECO Wilmington
Time1h 10m
Serves6

House-made meatballs with beef, veal and pork, topped with an heirloom tomato sauce, basil puree and parmesan fondue.*gluten free*contains pork*contains dairy

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Ingredients

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Meatball Ingredients

Heirloom Tomato Sauce Ingredients

Basil Puree Ingredients

Parmesan Fondue Ingredients

Method

Meatball Preparation

  1. 1

    Mix the Meatball Ingredients

    In a large mixing bowl, combine ground beef, ground veal, ground pork, gluten-free breadcrumbs, grated parmesan cheese, eggs, minced garlic, chopped parsley, salt, and black pepper. Mix until all ingredients are well incorporated.

  2. 2

    Form the Meatballs

    Using your hands, form the mixture into meatballs approximately 1.5 inches in diameter. Place formed meatballs on a baking sheet lined with parchment paper.

  3. 3

    Bake the Meatballs

    Preheat your oven to 400°F (200°C). Bake the meatballs for 25-30 minutes until they are cooked through and browned on the outside.

Heirloom Tomato Sauce Preparation

  1. 4

    Sauté the Aromatics

    In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.

  2. 5

    Cook the Tomatoes

    Add the diced heirloom tomatoes to the saucepan. Stir in chopped basil, salt, black pepper, and sugar. Allow the sauce to simmer for about 20 minutes, stirring occasionally until it thickens.

Basil Puree Preparation

  1. 6

    Blend the Basil Puree

    In a blender or food processor, combine fresh basil leaves, olive oil, and salt. Blend until smooth. Adjust seasoning to taste.

Parmesan Fondue Preparation

  1. 7

    Make the Fondue

    In a small saucepan, combine grated parmesan cheese, heavy cream, minced garlic, and salt. Heat over low heat, stirring constantly until the cheese melts and the mixture is smooth.

Assembly and Serving

  1. 8

    Plate the Dish

    On each plate, spoon some heirloom tomato sauce, place 3-4 meatballs on top, drizzle with basil puree, and finish with a generous pour of parmesan fondue.

  2. 9

    Garnish and Serve

    Garnish with additional fresh basil if desired and serve immediately.

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