With One Meatball Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Let sit for 5 minutes until milk is absorbed and mixture is mushy.

Mix meatball ingredients

In a large bowl combine ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, 1.5 tsp salt, and 0.5 tsp black pepper. Using your hands or a spatula, gently mix until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into a single large meatball (about 1 lb total mixture) or six smaller if you prefer even cooking; for the menu item 'With One Meatball' shape into one large, compact ball roughly 3 to 3½ inches in diameter. Pat surface smooth and ensure there are no cracks.

Sear meatball

Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. When shimmering, carefully add the meatball. Sear, turning with tongs, until all sides are deeply browned, about 2–3 minutes per side. This creates fond for the sauce.

Finish cooking meatball

After searing, lower heat to medium. Pour 1 cup of prepared tomato sauce (see Sauce section) around and partially over the meatball so it sits in sauce. Cover skillet with a lid or transfer to a 375°F (190°C) oven and bake until internal temperature reaches 160°F (71°C), about 20–25 minutes depending on size. If using stovetop, simmer gently, covered, turning once halfway through.

Sweat aromatics

Heat 1 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, 5–6 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Build sauce

Stir in 1 tbsp tomato paste and cook 1 minute. Add the crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar (optional), 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if using. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust seasoning. Stir in torn fresh basil leaves at the end.

Reserve for meatball

Ladle out about 1 cup of the finished sauce to use for braising the meatball (see Meatballs section). Keep the remainder warm for tossing with pasta.

Cook pasta

Bring a large pot of salted water to a boil. Add 8 oz dry spaghetti and cook until al dente according to package directions. Reserve 1/4 cup pasta cooking water, then drain pasta.

Toss pasta with sauce

Return the drained pasta to the pot or a warm skillet with the remaining tomato sauce. Add up to 1/4 cup reserved pasta water if needed to loosen the sauce and toss until evenly coated.

Plate

Place a portion of the sauced pasta on a warm plate. Nestle the single braised/seared meatball on top or to the side. Spoon a little extra sauce over the meatball and pasta.

Garnish and serve

Sprinkle freshly grated Parmesan over the meatball and pasta, add torn basil leaves as garnish, and serve immediately. Provide extra Parmesan at the table if desired.