Meatballs Recipe

Soak breadcrumbs

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

Combine proteins and aromatics

In a large mixing bowl, add the ground beef, ground pork, softened breadcrumbs, egg, 1/2 cup grated grana padano, minced garlic, minced parsley, 1 1/4 tsp salt, and 1/2 tsp black pepper. Using clean hands or a spoon, gently mix until just combined. Do not overwork — stop when ingredients are evenly distributed.

Form meatballs

Portion the mixture into 1 1/4- to 1 1/2-inch meatballs (about 20–22 meatballs). Roll gently between your palms to shape and set on a tray. Refrigerate 15 minutes to help them hold shape.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, about 2–3 minutes per side, using tongs to turn. They do not need to be fully cooked through — just nicely browned. Transfer browned meatballs to a plate.

In the same skillet (wipe out excess fat leaving about 1 tbsp) or a medium saucepan, add 1 tablespoon extra-virgin olive oil over medium heat. Add the finely diced onion and cook until translucent, 5–6 minutes. Add 2 teaspoons minced garlic and cook 30 seconds more until fragrant.

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize. Add the crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 bay leaf, 1/2 teaspoon sugar (if using), 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.

Bring sauce to a gentle simmer. Nestle the browned meatballs into the sauce, reduce heat to low, cover partially, and simmer gently for 18–22 minutes, turning meatballs once halfway through, until meatballs are cooked through (internal temp 160°F/71°C) and sauce has thickened slightly. Taste and adjust seasoning, removing the bay leaf before serving.

While the meatballs simmer, make the whipped ricotta. In a food processor or blender combine 1 cup whole-milk ricotta, 1/4 cup grated grana padano, 1 teaspoon lemon zest, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until very smooth and airy, about 30–60 seconds. Scrape down sides and blend again if needed. Transfer to a bowl and keep chilled until ready to plate.

To serve, spoon a smear or small dollops of whipped ricotta onto individual serving plates. Place 3–4 meatballs per person on top of the ricotta or beside it and ladle warm tomato sauce over the meatballs. Sprinkle an additional 1/4 cup grated grana padano over everything and garnish with fresh basil leaves and a drizzle of extra-virgin olive oil.

Serve immediately with crusty bread or pasta if desired.