In a large bowl, combine the ground veal, ricotta, 1 cup fresh breadcrumbs, egg, 1/4 cup grated Parmesan, chopped parsley, 2 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper and the optional 1/4 cup fine dry breadcrumbs or gluten-free panko if mixture feels too wet. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender. Cover and refrigerate for at least 30 minutes to firm up (this makes shaping easier).

Form meatballs

Divide the mixture into three equal portions. With lightly oiled hands, roll each portion into a tight round meatball (about 3.5–4 oz / roughly the size of a tennis ball). Place on a lightly oiled tray.

Brown the meatballs

Heat 2 tablespoons olive oil in a large skillet over medium heat. When shimmering, add the meatballs and sear on all sides until golden-brown, about 2–3 minutes per side. You do not need to cook them through — the goal is color. Work in batches if necessary to avoid crowding. Transfer browned meatballs to a plate.

Marinara

Start the sauce

In the same skillet (wipe briefly if burnt bits), add 1 tablespoon olive oil over medium heat. Add 1/4 cup finely diced onion and sauté until soft and translucent, about 4–5 minutes. Add 1 minced garlic clove and cook until fragrant, about 30 seconds.

Simmer

Stir in the 14 oz crushed tomatoes, 1 tablespoon tomato paste, 1/2 tsp dried oregano, 1/8 tsp red pepper flakes, 1/4 tsp sugar (if using) and 3/4 tsp salt. Bring to a gentle simmer, then reduce heat to low. Add torn basil leaves. Nestle the browned meatballs into the sauce, cover partially, and simmer gently for 12–15 minutes, turning once, until meatballs reach an internal temperature of 160°F (71°C) and sauce has thickened slightly.

Assembly & Finish

Add cheese and bake (optional)

Preheat broiler to high if finishing under a broiler, or set oven to 375°F (190°C) if you prefer to bake. Spoon sauce and meatballs into an oven-safe shallow dish. Tuck the sliced or small mozzarella pieces over each meatball (use about 1–1.5 oz per meatball). Place under the broiler for 1–2 minutes until cheese is bubbly and lightly browned, or bake 6–8 minutes until melted.

Plate and garnish

Spoon sauce onto serving plates or a communal dish, place three meatballs on top, and drizzle each with about 2/3 tablespoon of basil pesto (total 2 tablespoons). Scatter roughly chopped pistachios over the meatballs, sprinkle 1 tablespoon grated Parmesan if using, and garnish with fresh basil leaves. Serve immediately.