Grandma's Balls Recipe

Soak breadcrumbs

In a small bowl, combine the 1/2 cup breadcrumbs with 1/4 cup milk. Let sit 5 minutes until moistened.

Mix meatball ingredients

In a medium bowl, add 1 cup ground beef (or plant-based ground), the soaked breadcrumbs, 1 egg (or 1 tbsp flax mixed with 3 tbsp water, set 5 minutes), 1/4 cup grated onion, 1 tsp minced garlic, 2 tbsp chopped parsley, 2 tbsp grated Parmesan (or vegan), 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Using clean hands or a spoon, gently mix until just combined—avoid overworking to keep meatballs tender.

Form balls

Divide the mixture into 5 equal portions (about 3.5–4 oz / 100–115 g each). Roll each portion gently between your palms into a compact ball about 2–2.5 inches (5–6 cm) across. Place formed balls on a plate or baking sheet.

Sear the meatballs

Heat a large skillet over medium heat and add 2 tablespoons olive oil. When oil shimmers, add the meatballs, leaving space between them. Sear, turning occasionally, until browned on all sides, about 6–8 minutes total. Do not crowd the pan; sear in two batches if necessary. The goal is color and a sealed exterior, not full cooking through.

Finish in sauce

After searing, transfer the meatballs into the simmering Evel's Tomato Sauce (see sauce directions below) and spoon sauce over them. Simmer gently, uncovered, for 12–15 minutes until meatballs are cooked through (internal temp 160°F / 71°C for beef; plant-based just heated through). Turn once halfway and baste with sauce.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 teaspoon minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add 15 oz crushed tomatoes and 1 tablespoon tomato paste, stirring to combine. Bring to a gentle simmer.

Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon sugar (optional), and 1/4 teaspoon red pepper flakes if using. Reduce heat to low and simmer, partially covered, 10 minutes, stirring occasionally to meld flavors and thicken slightly.

Taste and adjust seasoning. Stir in 1 tablespoon chopped fresh basil or parsley just before adding meatballs, reserving a little for garnish.

Spoon a shallow pool of Evel's Tomato Sauce onto each plate. Nestle 5 warmed Grandma's Balls into the sauce.

Garnish with fresh basil or parsley and sprinkle 2 tablespoons grated Parmesan (or vegan alternative) over the meatballs. Serve immediately.