Meatballs & Mozzarella Recipe

Soak crumbs

Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Let sit 5 minutes until absorbed and mash lightly with a fork to form a paste.

Combine meatball mixture

In a large bowl combine wagyu ground beef and ground pork. Add the soaked breadcrumbs, grated parmesan, minced garlic, chopped parsley, dried oregano, beaten egg, kosher salt, and black pepper. Using your hands, mix gently until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion mixture into 1.25-inch (about 1.5 oz) meatballs using a spoon or a small scoop to make roughly 16 appetizer-sized meatballs. Roll gently between your palms to form smooth spheres. Place on a tray and refrigerate for 15 minutes to help them hold shape.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if necessary) and sear, turning occasionally, until all sides are browned, about 6–8 minutes. They do not need to be fully cooked through. Transfer browned meatballs to a plate and reserve any fond in the skillet.

Sauté aromatics

In the same skillet, reduce heat to medium and add 1 tablespoon extra-virgin olive oil. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the sliced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Build sauce

Stir in the tomato paste and cook 1 minute, then add the canned San Marzano tomatoes, crushing them by hand or with a spoon. Add dried basil, dried oregano, granulated sugar, salt, and black pepper. Scrape up any browned bits from the pan for extra flavor.

Simmer with meatballs

Bring sauce to a gentle simmer, then nestle the browned meatballs into the sauce. Reduce heat to low, partially cover, and simmer gently for 18–22 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. If sauce becomes too thick, add a tablespoon or two of water.

Finish sauce

Stir in the torn fresh basil leaves in the last 2 minutes of cooking. Taste and adjust seasoning with salt and pepper as needed.

Assemble

Preheat the broiler on high (optional step for melting mozzarella) or prepare to serve directly from skillet. Spoon warm sauce and 2–3 meatballs per serving onto a shallow ovenproof dish or individual appetizer plates.

Add mozzarella and melt

Top meatballs with torn or sliced fresh mozzarella (about 0.5 oz per meatball). If using a broiler, place the dish under the broiler 2–3 inches from heat for 1–2 minutes until mozzarella softens and begins to blister — watch carefully to avoid burning. Alternatively, cover the skillet and let residual heat melt the cheese for 2–3 minutes.

Finish and serve

Drizzle a scant teaspoon of extra-virgin olive oil over each plate, scatter fresh basil leaves, sprinkle with freshly grated parmesan and a pinch of red pepper flakes if using. Serve immediately while hot with toasted crostini or small skewers for easy appetizer sharing.