Not Yo' Nana's Meatballs Recipe

Soak breadcrumbs

In a small bowl combine panko breadcrumbs and whole milk; let sit 5 minutes until milk is absorbed.

Mix meatball mixture

In a large bowl add ground beef, ground pork, soaked breadcrumbs, grated Parmesan, minced garlic, chopped parsley, dried oregano, egg, salt, and black pepper. Gently mix with your hands or a spoon until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 20 meatballs). Roll gently between your palms to form smooth balls, pressing lightly so they hold shape.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear meatballs on all sides until golden brown (about 2-3 minutes per side). They will not be cooked through; transfer seared meatballs to a plate lined with paper towel.

Sweat aromatics

In a large saucepan or deep skillet heat 1 tablespoon extra-virgin olive oil over medium heat. Add diced onion and cook until translucent, about 4-5 minutes. Add minced garlic and cook 30-45 seconds until fragrant.

Build sauce

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, red pepper flakes, dried basil, sugar, salt, and black pepper. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully add the seared meatballs into the simmering marinara, nestling them into the sauce. Reduce heat to low, cover partially, and simmer for 18-22 minutes, turning meatballs once halfway through, until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves at the end if using.

Whisk together mayonnaise, Sriracha, smoked paprika, lime juice, and salt in a small bowl until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small bowl for serving.

Plate and melt mozzarella

Spoon a generous ladle of marinara onto each plate or into a shallow bowl. Place 4-5 meatballs on top of the sauce. Scatter sliced or shredded fresh mozzarella over the hot meatballs and return to low heat or place briefly under a broiler (1-2 minutes) until mozzarella is melted and bubbly. If using broiler, watch carefully to avoid burning.

Finish and serve

Drizzle spicy red mayo over the meatballs (either in a zigzag or small dots). Sprinkle crumbled Cotija and chopped parsley over the dish. Serve with toasted Italian bread or rolls on the side to mop up sauce. Serve hot.