Jul 14 2026
Restaurants›Mancuso's Restaurant›Beef & Pork Meatballs And Risotto Recipe

Beef & Pork Meatballs And Risotto Recipe

Inspired by Mancuso's Restaurant
Time1h
Serves4

House made, marinara sauce with risotto of the day

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Ingredients

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Meatballs

Marinara Sauce

Risotto

Method

Meatballs

  1. 1

    Prepare the meat mixture

    In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, eggs, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

  2. 2

    Shape the meatballs

    Using your hands, shape the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

  3. 3

    Cook the meatballs

    Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for about 6-8 minutes, turning occasionally until browned on all sides. Remove and set aside.

Marinara Sauce

  1. 4

    Sauté the aromatics

    In the same skillet used for the meatballs, add 2 tablespoons of olive oil. Once hot, add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

  2. 5

    Add the tomatoes and spices

    Pour in the crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar. Stir well to combine.

  3. 6

    Simmer the sauce

    Let the sauce simmer on low heat for about 15-20 minutes, allowing the flavors to meld. Add the meatballs back into the sauce and simmer for an additional 10 minutes.

Risotto

  1. 7

    Prepare the broth

    In a saucepan, heat the chicken broth and keep it warm over low heat.

  2. 8

    Sauté shallots

    In a large pot, melt 2 tablespoons of butter over medium heat. Add the minced shallots and sauté until soft, about 3-4 minutes.

  3. 9

    Toast the rice

    Add the Arborio rice to the pot and stir for 1-2 minutes until the rice is lightly toasted and coated in butter.

  4. 10

    Add wine and broth

    Pour in the white wine and cook until it has mostly evaporated. Gradually add the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more, until the rice is creamy and al dente, about 18-20 minutes.

  5. 11

    Finish the risotto

    Stir in the grated Parmesan cheese, salt, and black pepper. Mix until creamy and adjust seasoning if necessary.

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