Meatballs Recipe
SPICY NONNA TOMATO SAUCE, WHIPPED RICOTTA & OREGANO
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Ingredients
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Meatballs
Spicy Nonna Tomato Sauce
Whipped Ricotta & Garnish
Method
Meatballs
- 1
Soak breadcrumbs
Place fresh breadcrumbs in a small bowl and pour whole milk over them. Let sit 5 minutes until absorbed.
- 2
Mix meatball ingredients
In a large bowl combine ground beef and ground pork. Add soaked breadcrumbs, egg, grated parmesan, minced garlic, chopped parsley, dried oregano, red pepper flakes, kosher salt, and black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender.
- 3
Form meatballs
Portion mixture into roughly 1 1/4-inch (about 2 oz) meatballs using a scoop or spoon. Roll between palms to form smooth balls. Yield: about 18-20 meatballs.
- 4
Brown meatballs
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Working in batches if necessary, add meatballs and brown on all sides, about 6-8 minutes total per batch. They do not need to be fully cooked through — just well-browned. Transfer browned meatballs to a plate and wipe skillet if excessively greasy.
Spicy Nonna Tomato Sauce
- 5
Sweat aromatics
In a large, heavy-bottomed saucepan heat 2 tablespoons extra-virgin olive oil over medium heat. Add diced onion and cook, stirring occasionally, until translucent and soft, about 6-8 minutes. Add thinly sliced garlic and crushed red pepper flakes; cook 1 minute until fragrant but not browned.
- 6
- 7
Poach meatballs in sauce
Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 20-25 minutes, stirring occasionally and spooning sauce over the meatballs so they cook through and absorb flavor. Check one meatball for doneness — it should reach 160°F (71°C) and no longer be pink inside.
- 8
Finish sauce
Remove pot from heat and taste; adjust seasoning with additional salt, pepper, or a pinch more red pepper flakes if you want it spicier. Keep warm.
Whipped Ricotta & Garnish
- 9
Whip ricotta
In a bowl or small food processor combine whole milk ricotta, softened cream cheese, lemon zest, lemon juice, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whip until smooth and airy, about 30-45 seconds in a processor or vigorously with a whisk. If mixture is too thick, add up to 1 tablespoon milk to loosen.
- 10
Plate and garnish
Spoon a dollop of whipped ricotta onto warmed plates. Nestle 3-4 meatballs per serving into the sauce and spoon sauce over them. Drizzle a little extra-virgin olive oil over the ricotta, sprinkle with finely grated pecorino or parmesan (if using), and finish with fresh oregano leaves and a light crack of black pepper. Serve immediately.