Name: Delucca Gaucho Pizza & Wine Planos Meatball Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.5 lbs ground wagyu beef; 0.5 lbs ground pork; 0.5 cups fresh breadcrumbs; 0.25 cups whole milk; 1 each large egg; 0.25 cups grated Parmesan cheese; 1 tsp minced garlic; 2 tbsp finely chopped flat-leaf parsley; 1 tsp dried oregano; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 2 tbsp olive oil (for searing); 28 oz San Marzano whole peeled tomatoes (canned); 2 tbsp extra-virgin olive oil; 2 cloves minced garlic; 0.25 cups finely chopped onion; 1 tbsp tomato paste; 1 tsp dried basil; 0.5 tsp sugar (optional); 1 tsp salt; 0.25 tsp black pepper; 6 leaves fresh basil leaves (for finishing); 8 oz fresh mozzarella (or housemade if making from scratch); 0.25 cups good-quality mayonnaise; 2 tbsp finely chopped roasted red pepper; 1 tsp lemon juice; 1 tsp grated Parmesan; 0.25 tsp garlic powder; 0.125 tsp salt; 0.125 tsp black pepper

Method

Meatballs

Soak breadcrumbs

Place fresh breadcrumbs in a small bowl and pour whole milk over them. Let sit 5 minutes until absorbed.

Mix meatball mixture

In a large bowl combine ground wagyu, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Use your hands to gently mix until just combined—avoid overworking to keep meatballs tender (about 20-30 turns).

Shape meatballs

Portion mixture into 12 equal portions (about 2 oz / 55 g each). Roll gently between your palms to form compact round meatballs.

Sear meatballs

Heat 2 tbsp olive oil in a large heavy skillet over medium-high heat. When shimmering, add meatballs in a single layer, not overcrowding the pan. Sear 2-3 minutes per side until golden brown (they will not be fully cooked through). Transfer seared meatballs to a plate and set aside.

San Marzano Tomato Sauce

Start sauce

In a medium saucepan heat 2 tbsp extra-virgin olive oil over medium heat. Add chopped onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Build sauce

Stir in tomato paste and cook 1 minute. Add canned San Marzano tomatoes, crushing them by hand or with a spoon in the pot. Add dried basil, sugar (if using), salt, and black pepper. Bring sauce to a gentle simmer.

Finish with meatballs

Carefully nestle the seared meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 20-25 minutes until meatballs are cooked through and sauce has concentrated. Taste and adjust seasoning. Tear in fresh basil leaves during the last 2 minutes of cooking.

Housemade Mozzarella

If using pre-made fresh mozzarella, slice into 8 thin pieces (about 1 oz / 28 g each). If making housemade mozzarella from scratch, prepare in advance and tear or slice into pieces ready for assembly.

Italian Mayo

In a small bowl whisk together mayonnaise, finely chopped roasted red pepper, lemon juice, grated Parmesan, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble.

Assembly & Bread

Prep rolls

Preheat broiler or skillet. Slice ciabatta rolls horizontally. Optional: spread butter lightly on cut sides and toast under broiler or in a skillet until golden, about 1-2 minutes.

Assemble sandwiches

Spread about 1 tbsp Italian mayo on each bottom half of the toasted ciabatta rolls. Place 2-3 meatballs on each roll (depending on roll size), spoon a generous 1/4 cup of San Marzano sauce over the meatballs, top with sliced housemade mozzarella (2 oz per sandwich).

Melt cheese

If desired, place assembled open-faced sandwiches briefly under a hot broiler (1-2 minutes) or in a 400°F (200°C) oven for 3-5 minutes until mozzarella is slightly melted and bubbling. Watch closely to avoid burning.

Finish and serve

Top melted mozzarella with a couple fresh basil leaves, season lightly with cracked black pepper, close sandwiches, slice in half if desired, and serve immediately.