New Magic Meatballs Recipe
Make New Magic Meatballs Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatball mixture
Magic sauce
Method
Meatball mixture
Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Stir gently and let sit for 5 minutes until the crumbs have absorbed the milk.
Combine mix
In a large bowl combine the ground beef, ground pork, soaked breadcrumbs (including any remaining milk), grated Parmesan, minced garlic (2 tsp), chopped parsley, dried oregano, smoked paprika, salt, and black pepper. Crack in the egg. Using your hands or a fork, gently mix until ingredients are just combined — do not overwork or meatballs may become dense.
Form meatballs
Portion the mixture into roughly 1 1/4-inch (about 1.5 oz) meatballs for about 20–24 meatballs, or make larger 2-inch balls if preferred. Roll each portion gently between your palms to form tight but tender spheres. Arrange on a baking sheet lined with parchment.
Sear meatballs
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, add meatballs in a single layer without crowding (work in batches). Sear for 2 minutes per side, turning carefully to brown on at least two or three sides until a golden crust forms. They do not need to be fully cooked through — just browned. Transfer seared meatballs to a plate.
Magic sauce
Start the sauce
In the same skillet reduce heat to medium, add 1 tablespoon olive oil and 1 tablespoon butter. Add the diced onion and sauté for 4–5 minutes until softened and translucent. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.
Simmer
Add the crushed tomatoes (28 oz can), 1/2 cup stock, 1 teaspoon brown sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine, bring to a gentle simmer.
Finish with meatballs
Carefully nestle the seared meatballs into the simmering sauce. Cover partially and simmer gently for 18–22 minutes (longer for larger meatballs), turning once halfway through so they cook evenly. Internal temperature should reach 160°F (71°C) for beef/pork.
Enrich and garnish
If desired, stir in 2 tablespoons heavy cream in the last 2 minutes of simmering for a silkier sauce. Taste and adjust seasoning with salt and pepper. Sprinkle chopped fresh basil or parsley over the finished dish.
Serve
Serve meatballs and sauce hot over pasta, polenta, or in crusty rolls. Spoon extra sauce over each portion. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.