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Meatballs Recipe

Name: Kayas Meatballs Recipe
Cook time: 1 h
Total time: 1 h
Yield: 15 servings
Cuisine: Italian
Ingredients: 1.25 lbs ground beef (80/20); 0.25 lbs ground pork; 1 each large egg; 0.25 cups whole milk; 0.5 cups plain dry breadcrumbs; 0.25 cups Grana Padano (finely grated); 2 tbs fresh parsley (finely chopped); 2 cloves garlic (finely minced); 1.5 tsp Kosher salt; 0.75 tsp freshly ground black pepper; 2 tbs extra-virgin olive oil; 28 oz canned crushed tomatoes; 2 tbs tomato paste; 0.5 each yellow onion (finely diced); 3 cloves garlic (minced); 1 tsp dried oregano; 0.5 tsp dried basil; 0.25 tsp crushed red pepper flakes (optional); 0.5 tsp sugar (optional, to balance acidity); 0.75 tsp salt; 0.25 tsp black pepper; 1 tbs extra-virgin olive oil; 0.25 cups water (if needed); 0.75 cups Grana Padano (freshly grated); 12 leaves fresh basil leaves (torn)

Inspired by Kaya

Time1h

Serves15

(15 per tray) red sauce, Grana Padano, basil

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Ingredients

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Meatballs (makes 15)

1 1/4 lbs ground beef (80/20)

1/4 lbs ground pork

1 each large egg

1/4 cups whole milk

1/2 cups plain dry breadcrumbs

1/4 cups Grana Padano (finely grated)

2 tbs fresh parsley (finely chopped)

2 cloves garlic (finely minced)

1 1/2 tsp Kosher salt

3/4 tsp freshly ground black pepper

2 tbs extra-virgin olive oil

Red Sauce

28 oz canned crushed tomatoes

2 tbs tomato paste

1/2 each yellow onion (finely diced)

3 cloves Garlic (minced)

1 tsp Dried oregano

1/2 tsp dried basil

1/4 tsp crushed red pepper flakes (optional)

1/2 tsp sugar (optional, to balance acidity)

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs extra-virgin olive oil

1/4 cups water (if needed)

Finishing & Garnish

3/4 cups Grana Padano (freshly grated)

12 leaves fresh basil leaves (torn)

Method

Meatballs (makes 15)

Prep

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil a shallow baking pan.

Mix

In a large bowl whisk together the egg and milk. Add the breadcrumbs, grated Grana Padano, chopped parsley, minced garlic, salt, and black pepper; stir to combine. Add the ground beef and ground pork. Using clean hands or a fork, gently mix until ingredients are just combined — avoid overworking to keep meatballs tender.

Portion

Portion the mixture into 15 equal meatballs (about 2 ounces / 55-60 g each). Roll gently between your palms to form compact, uniform spheres.

Sear (optional for better crust)

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches so you don't crowd the pan, sear meatballs 1–2 minutes per side until nicely browned. Transfer seared meatballs to the prepared baking sheet. If you prefer not to sear, place raw meatballs directly on the sheet.

Bake

Bake meatballs in the preheated oven for 10–12 minutes (if seared) or 15–18 minutes (if raw) until internal temperature reaches 160°F (71°C). Remove from oven and set aside while you warm the sauce.

Red Sauce

Sweat aromatics

In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it does not brown.

Build sauce

Add the tomato paste and cook 1 minute, stirring to remove raw flavor. Pour in the crushed tomatoes, dried oregano, dried basil, crushed red pepper flakes (if using), sugar (if using), salt, and black pepper. Stir to combine. If sauce seems very thick, add up to 1/4 cup water to reach a slightly loose consistency.

Simmer

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning.

Combine with meatballs

Place the baked meatballs into the sauce (either in the saucepan or transfer sauce and meatballs into an ovenproof tray). Gently spoon sauce over the meatballs to coat them. Simmer together on low for 5–8 minutes so the meatballs absorb sauce flavor and finish cooking.

Finishing & Serving

Transfer meatballs and sauce to serving trays (this recipe yields about 15 meatballs — fits one tray). Sprinkle the hot meatballs generously with the freshly grated Grana Padano.

Scatter torn fresh basil leaves over the top just before serving. Serve hot with additional grated Grana Padano at the table. Leftovers can be refrigerated up to 3 days or frozen for up to 2 months.