Fort Mccoy Meatballs Recipe

Soak breadcrumbs

In a small bowl combine the plain breadcrumbs and whole milk. Let sit 5 minutes until absorbed and puffed.

Mix meatball ingredients

In a large bowl add the DBK beef & brisket blend, soaked breadcrumbs, grated Parmesan, chopped parsley, minced garlic, grated onion, egg, kosher salt, and black pepper. Using your hands or a fork, gently combine until just evenly mixed. Do not overwork; a light, even mix keeps meatballs tender.

Portion meatballs

Portion the mixture into 18–20 meatballs (about 1.25–1.5 ounces / 35–45 g each). Roll gently between your palms to form compact spheres. Place on a rimmed baking sheet.

Brown meatballs

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, add meatballs in a single layer (work in batches to avoid crowding). Cook 2–3 minutes per side, turning to brown most sides — you are not cooking them through, just creating color and flavor. Transfer browned meatballs to a plate.

Make sauce

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Stir in 3/4 cup heavy cream and bring to a gentle simmer, stirring to combine. Reduce heat to low and whisk in 3/4 cup grated Parmesan until the sauce is smooth and slightly thickened (1–2 minutes).

Season with 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. If sauce thickens too much, loosen with up to 1–2 tablespoons milk or cream.

Add browned meatballs to the sauce, spooning sauce over them to coat. Simmer gently, covered, for 8–10 minutes until meatballs are fully cooked through (internal temperature 160°F / 71°C). Spoon sauce over meatballs occasionally so they cook evenly.

Finish with 1 tablespoon chopped parsley. Keep warm until serving.

Sauté aromatics

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to caramelize briefly. Add the crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar (if using). Stir to combine and bring to a gentle simmer.

Add the browned meatballs to the marinara, nestling them into the sauce. Cover and simmer over low heat for 12–15 minutes until meatballs are cooked through and sauce reduces slightly. Stir in 2 tablespoons chopped fresh basil at the end for brightness.

Toast bread

Preheat oven to 425°F (220°C) or heat a heavy skillet over medium-high heat. Brush or lightly coat both sides of the Cuban bread slices with melted butter. If using oven, arrange slices on a baking sheet and bake 5–7 minutes until golden and crisp, flipping once. If using skillet, toast 1–2 minutes per side until golden.

Rub the warm toasted bread with the cut garlic clove for a subtle garlic flavor. Sprinkle with a pinch of chopped parsley.

To serve, place 4–5 meatballs per serving onto a shallow dish, spoon over 1/4–1/3 cup of the chosen sauce (Garlic Parmesan or Marinara). Arrange 2 toasted Cuban bread slices alongside for dipping. Garnish with additional grated Parmesan for the garlic sauce or extra basil for marinara if desired.