Zesty Meatballs Recipe

Prep

Finely mince 3 cloves garlic and chop parsley. Zest one lemon and squeeze juice for the sauce as directed later.

Soak breadcrumbs

In a small bowl combine 0.75 cup plain breadcrumbs with 0.25 cup whole milk. Let sit 5 minutes until absorbed and mixture is slightly creamy.

Mix meatball ingredients

In a large bowl add 1 lb ground beef, 0.5 lb ground pork, the soaked breadcrumb mixture, 1 beaten large egg, 0.25 cup grated Parmesan, minced garlic, 2 tbsp chopped parsley, 1 tsp lemon zest, 0.5 tsp red pepper flakes, 1 tsp salt and 0.5 tsp black pepper. Using your hands or a fork, gently combine until just mixed — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 1 1/4–1 1/2-inch meatballs (about 1.5 tbsp each) to yield approximately 20 meatballs. Roll gently to smooth; avoid compacting.

Brown meatballs

Heat 2 tbsp olive oil in a large sauté pan over medium-high heat. Working in batches to avoid overcrowding, brown meatballs on all sides about 6–8 minutes total per batch. They do not need to be cooked through — just nicely browned. Transfer browned meatballs to a plate lined with paper towel.

Sauté aromatics

In the same pan, reduce heat to medium and add 1 tbsp extra virgin olive oil. Add 1 minced shallot and sauté 2–3 minutes until softened. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Deglaze (optional)

If using, pour in 0.25 cup red wine to deglaze the pan, scraping browned bits from the bottom. Cook 1–2 minutes to reduce slightly.

Build the sauce

Stir in 14 oz crushed tomatoes and 1 tbsp tomato paste. Add 2 tbsp fresh lemon juice, 1 tsp honey, 0.5 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer.

Simmer with meatballs

Return browned meatballs to the pan, nestling them into the sauce. Reduce heat to low, cover partially, and simmer for 12–15 minutes until meatballs are cooked through (internal temp 160°F / 71°C) and flavors meld.

Finish sauce

Stir in 2 tbsp chopped fresh basil and adjust seasoning to taste with additional salt, pepper or a squeeze more lemon juice if desired.

Spoon meatballs and sauce onto a serving platter or individual plates. Sprinkle 1 tbsp chopped fresh parsley and 0.25 cup grated Parmesan over the top. Serve with lemon wedges on the side for extra zest. These meatballs pair well with pasta, polenta, or crusty bread.