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Restaurants›Local Kitchen and Wine Bar›Tomato Braised Meatballs Recipe

Tomato Braised Meatballs Recipe

Name: Local Kitchen and Wine Bars TOMATO BRAISED MEATBALLS Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 0.5 cups house ricotta; 0.25 cups Pecorino Romano, grated; 1 each large egg; 2 tbs fresh parsley, finely chopped; 2 cloves garlic, minced; 0.5 cups plain breadcrumbs; 2 tbs whole milk; 1.5 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbs olive oil (for searing); 1 tbs extra virgin olive oil; 0.5 cups yellow onion, finely diced; 2 cloves garlic, minced; 28 oz crushed tomatoes (canned), San Marzano style; 1 tbs tomato paste; 1 tsp dried oregano; 0.25 tsp red pepper flakes; 6 leaves fresh basil, torn; 0.5 tsp sugar (optional, to balance acidity); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 cups house ricotta (for serving); 0.25 cups Pecorino Romano, grated (for serving); 4 leaves fresh basil leaves, chiffonade; 1 tsp extra virgin olive oil (drizzle)

Inspired by Local Kitchen and Wine Bar

Time1h 15m

Serves4

house made ricotta | pecorino

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Ingredients

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Meatballs

1 lb ground beef (80/20)

1/2 lb ground pork

1/2 cups house ricotta

1/4 cups Pecorino Romano, grated

1 each large egg

2 tbs fresh parsley, finely chopped

2 cloves Garlic, minced

1/2 cups plain breadcrumbs

2 tbs whole milk

1 1/2 tsp kosher salt

1/2 tsp Black pepper, freshly ground

2 tbs olive oil (for searing)

Tomato Braise / Sauce

1 tbs extra virgin olive oil

1/2 cups yellow onion, finely diced

2 cloves Garlic, minced

28 oz crushed tomatoes (canned), San Marzano style

1 tbs tomato paste

1 tsp Dried oregano

1/4 tsp Red pepper flakes

6 leaves fresh basil, torn

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

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

To Finish / Garnish

1/2 cups house ricotta (for serving)

1/4 cups Pecorino Romano, grated (for serving)

4 leaves fresh basil leaves, chiffonade

1 tsp extra virgin olive oil (drizzle)

Method

Meatballs

Prepare ricotta binder

In a small bowl, whisk together the house ricotta and milk until smooth and slightly loosened. This helps incorporate the ricotta evenly into the meat.

Mix meatball ingredients

In a large bowl combine ground beef, ground pork, ricotta mixture, grated Pecorino, egg, minced garlic, chopped parsley, breadcrumbs, kosher salt, and black pepper. Gently fold the mixture with your hands or a sturdy spoon until just combined; avoid overworking to keep meatballs tender.

Chill mixture

Cover the bowl and refrigerate the mixture for 20–30 minutes; chilling firms the mix and makes forming easier.

Form meatballs

Using slightly damp hands or a portion scoop, portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 ounces / 42 g each). You should get approximately 18–20 meatballs. Roll each gently to form smooth balls; do not compact tightly.

Sear meatballs

Heat 2 tablespoons olive oil in a large heavy skillet (preferably oven-safe) over medium-high heat. When shimmering, add meatballs in a single layer without crowding—work in batches if necessary. Sear 2–3 minutes per side until a golden-brown crust forms. Transfer seared meatballs to a plate and set aside. The interior will remain mostly uncooked.

Tomato Braise / Sauce

Sauté aromatics

Wipe the skillet if excessively browned, leaving fond. Add 1 tablespoon extra-virgin olive oil over medium heat. Add diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Build sauce

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, dried oregano, red pepper flakes, sugar (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine, scraping up any browned bits from the pan.

Simmer and adjust

Bring the sauce to a gentle simmer. Reduce heat to low and let simmer, uncovered, for 8–10 minutes to meld flavors and slightly thicken. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed. Stir in torn basil leaves.

Braise meatballs

Nestle the seared meatballs into the simmering tomato sauce in a single layer. Spoon sauce over the tops to submerge partially. Cover the skillet with a lid (or transfer to a 350°F / 175°C oven in an oven-safe dish and cover with foil) and braise gently for 18–22 minutes, or until meatballs reach an internal temperature of 160°F (71°C) and are cooked through.

Finish braise

Remove the lid and simmer uncovered 2–3 minutes to thicken sauce slightly and concentrate flavor. If oven-braising, return to stovetop and simmer briefly. Taste and adjust seasoning.

To Finish / Garnish

Plate the meatballs and spoon generous amounts of tomato sauce over them. Add dollops of house ricotta on or beside the meatballs (about 1 tablespoon per serving).

Sprinkle grated Pecorino Romano over the meatballs and ricotta. Garnish with chiffonade of fresh basil and finish with a light drizzle of extra-virgin olive oil.

Serve immediately with crusty bread, polenta, or pasta if desired.