Angry Meatballs Recipe

Make meatball mixture

In a large bowl, combine breadcrumbs and milk; let soak 5 minutes. Add ground beef, ground pork, egg, Parmesan, minced garlic (2 tsp), red pepper flakes (1/2 tsp), chopped parsley, salt and pepper. Using your hands or a fork, gently mix until just combined — do not overwork or meatballs will be dense.

Form meatballs

Portion mixture into 1 1/4-inch (about 2 tbs) balls for roughly 20 meatballs, or make 1 1/2-inch for larger. Roll gently between palms to form smooth balls and place on a rimmed baking sheet.

Sear meatballs

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. In batches (do not crowd), sear meatballs 2–3 minutes per side until browned all over. They will not be fully cooked. Transfer seared meatballs to a plate lined with paper towel.

Sweat aromatics

In the same skillet (wipe out if necessary) heat 2 tablespoons extra-virgin olive oil over medium heat. Add diced onion and a pinch of salt; cook, stirring, 6–8 minutes until softened and translucent. Add 4 tsp minced garlic, crushed red pepper flakes (1 tsp) and smoked paprika; cook 30–45 seconds until fragrant.

Deglaze and build sauce

Add red wine (1/2 cup) if using to deglaze the pan, scraping browned bits, and simmer 1–2 minutes until reduced slightly. Stir in tomato paste and cook 1 minute. Add crushed tomatoes (28 oz), sugar (1/2 tsp), salt (1 tsp) and black pepper (1/2 tsp). Bring to a gentle simmer.

Finish with meatballs

Gently nestle the seared meatballs into the simmering sauce, reduce heat to low, cover partially, and simmer 18–25 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has thickened. Stir in chopped basil during the last 2 minutes. Taste and adjust seasoning; add more red pepper flakes for extra heat to taste.

Prepare garlic butter

Preheat oven to 400°F (200°C). In a small bowl, combine softened butter, minced garlic (2 tsp), chopped parsley (1 tbs), grated Parmesan (2 tbs) and salt (1/4 tsp). Mix until uniform.

Assemble and bake

Slice the baguette in half lengthwise (or into 1-inch slices if preferred). Spread garlic butter evenly over cut sides. Place on a baking sheet and bake 8–10 minutes until butter is melted and edges are golden. For extra crispness, broil 1–2 minutes, watching closely to avoid burning.

Spoon a generous ladle of spicy marinara onto a serving platter or individual plates. Arrange meatballs on top and spoon remaining sauce over them. Sprinkle with grated Parmesan (1/4 cup), extra red pepper flakes (1/2 tsp) and scatter fresh basil leaves. Serve with sliced garlic bread alongside.