Jul 14 2026
Restaurants›DiVito's›Mama Rose’s Meatballs Recipe

Mama Rose’s Meatballs Recipe

Inspired by DiVito's
Time1h 10m
Serves3

3 meatballs served in our house red sauce, with ricotta and crostini.

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Ingredients

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Meatballs

House Red Sauce

Finishing & Garnish

Method

Meatballs

  1. 1

    Soak breadcrumbs

    Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Stir and let sit 5 minutes until milk is absorbed.

  2. 2

    Mix meatball ingredients

    In a large bowl combine ground beef and ground pork. Add the soaked breadcrumbs, beaten egg, minced garlic, chopped parsley, grated Parmesan, salt, and black pepper. Gently mix with your hands or a spoon until just combined—do not overwork the meat to keep meatballs tender.

  3. 3

    Portion and shape

    Portion the mixture into 12 equal pieces (about 1.5 ounces / 42 g each) and roll gently between your palms into tight but not compacted spheres. This recipe will serve three people with 3 meatballs each plus a few extra; for strictly 3 meatballs per serving, make 9 slightly larger meatballs instead.

  4. 4

    Brown meatballs

    Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer without overcrowding (brown in batches if needed). Cook 3–4 minutes per side, turning to brown all sides until a golden crust forms. They will not be cooked through; remove to a plate and reserve.

House Red Sauce

  1. 5

    Sweat aromatics

    In a large saucepan or the same skillet wiped clean, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and cook 4–5 minutes until translucent. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant, being careful not to brown the garlic.

  2. 6

    Build the sauce

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

  3. 7

    Finish with meatballs

    Carefully nestle the browned meatballs into the simmering sauce. Lower heat to maintain a gentle simmer, partially cover, and cook 20–25 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and the sauce has mellowed. Taste and adjust seasoning. If using, stir in torn fresh basil leaves in the last 2 minutes.

Finishing & Garnish

  1. 8

    Prepare crostini

    Preheat the oven to 400°F (200°C). Brush the bread slices with 1 tablespoon olive oil and place on a baking sheet. Toast in the oven 6–8 minutes until golden and crisp, flipping once. When out of the oven, rub one side of each slice with the garlic clove for a gentle garlic flavor.

  2. 9

    Plate the appetizer

    Spoon 1/4 cup of the house red sauce onto each serving plate or shallow bowl. Place three meatballs on top of the sauce per plate. Add a generous dollop (about 2 tablespoons) of whole-milk ricotta beside or on top of the meatballs. Sprinkle 2 teaspoons grated Parmesan over the ricotta and a pinch of chopped parsley and red pepper flakes if using. Serve crostini on the side to dip into the sauce and ricotta.

  3. 10

    Optional finish

    Drizzle a teaspoon of good olive oil over the ricotta/meatballs and add an extra grind of black pepper for presentation.

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