Loccino’s Meatballs Recipe

Prepare breadcrumb soak

In a small bowl, combine fresh breadcrumbs and whole milk. Let sit 5 minutes until milk is absorbed and mixture is soft.

Mix meatball ingredients

In a large bowl, add ground beef, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and pepper. Gently combine with your hands or a spoon until just incorporated — do not overwork (about 20-30 strokes).

Form meatballs

Using wet hands or a small scoop, portion the mixture into 1.75–2 inch (about 2 oz) meatballs. You should get ~12 meatballs. Place on a rimmed sheet or plate and refrigerate 15 minutes to firm (optional but helps them hold shape).

Sear meatballs

Preheat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add meatballs in a single layer without crowding. Brown on all sides, turning carefully, about 6–8 minutes total. They do not need to be cooked through. Transfer browned meatballs to a paper-towel-lined plate.

Cook aromatics

In a medium saucepan or the same skillet (wipe excess oil leaving browned bits), heat 1 tablespoon extra-virgin olive oil over medium heat. Add diced onion and cook until translucent, about 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, dried basil, sugar (if using), salt, black pepper, and red pepper flakes. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer uncovered 12–15 minutes to meld flavors and slightly thicken. Stir in torn fresh basil during last minute. Taste and adjust seasoning.

Preheat oven

Preheat oven to 400°F (200°C).

Combine meatballs and sauce

Spread about half of the tomato basil sauce in the bottom of a 9x13-inch or similarly sized ovenproof baking dish. Nestle browned meatballs into the sauce in a single layer, then ladle remaining sauce over the top so meatballs are well-coated.

Top with mozzarella

Distribute slices or torn pieces of fresh mozzarella evenly over the meatballs and sauce.

Bake until cheese is bubbly

Bake uncovered in the preheated oven 12–16 minutes, until meatballs are cooked through (internal temp 160°F/71°C for beef) and mozzarella is melted and just beginning to brown. If you want a more browned top, finish 1–2 minutes under the broiler — watch carefully.

Make quick pesto

In a small blender or food processor, combine packed fresh basil leaves, 3 tablespoons olive oil, grated Parmesan, pine nuts, half clove garlic, salt, black pepper, and lemon juice. Pulse until a smooth, slightly loose pesto forms. If too thick, add additional olive oil 1 teaspoon at a time to reach a drizzleable consistency. Taste and adjust seasoning.

Finish and garnish

Remove baked meatballs from oven. Drizzle pesto lightly over the hot mozzarella and meatballs. Scatter fresh basil leaves on top. Serve immediately.