Mama's Meatballs (2oz) Recipe

Soak breadcrumbs

Place the breadcrumbs in a small bowl and pour the 1/4 cup whole milk over them. Stir and let sit for 5 minutes until softened.

Mix meatball ingredients

In a large bowl combine ground beef and ground pork. Add the soaked breadcrumbs, egg, grated Pecorino, minced parsley, minced garlic, Kosher salt (1 1/2 tsp), black pepper (1 tsp), dried oregano and red pepper flakes. With clean hands or a sturdy spoon, gently mix until ingredients are evenly distributed. Do not overwork — mix until just combined (about 30-45 seconds).

Portion meatballs

Weigh or portion the mixture into 2-ounce portions (approximately a golf-ball size). This recipe yields about 16–18 meatballs depending on exact weight. Roll each portion gently between your palms to form a compact sphere; do not pack tightly.

Chill

Place rolled meatballs on a tray lined with parchment and refrigerate for at least 20 minutes (up to 2 hours). Chilling firms them and helps them hold shape during cooking.

Cook meatballs (pan-sear & finish in sauce) or deep-fry

Option A — Pan-sear & finish in sauce: Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add meatballs in a single layer without crowding (work in batches). Sear, turning occasionally, until browned on most sides, about 6–8 minutes total per batch. Transfer browned meatballs to a plate. Option B — Deep-fry (optional): Heat neutral oil in a heavy pot to 350°F (175°C). Fry meatballs in batches 3–4 minutes until deep golden and cooked through. Drain on paper towels.

Sweat aromatics

In a medium saucepan heat 1 tbs extra-virgin olive oil over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Build sauce

Stir in 1 tbs tomato paste and cook 1 minute. Add crushed tomatoes, 1/2 tsp sugar, 1/2 tsp dried basil, 3/4 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.

Finish sauce with meatballs

If using pan-seared meatballs, gently nestle browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer for 12–18 minutes until meatballs are cooked through (internal temp 160°F/71°C) and flavors meld. If deep-fried, add meatballs to the sauce similarly and simmer 6–8 minutes to coat and warm through. Tear in fresh basil leaves during the last minute if using.

Plate and garnish

Spoon a shallow pool of tomato sauce onto serving plates or a warm platter. Arrange 2oz meatballs (serve quantity per order as desired) atop the sauce. Sprinkle with grated Parmesan and chopped fresh parsley. Serve hot.

Make-ahead and holding

Meatballs can be fully cooked and refrigerated in sauce for up to 3 days. Reheat gently over low heat, adding a splash of water if sauce is too thick. For catering, keep in a low oven (200°F/95°C) covered to maintain temperature.