In a large bowl combine the Wagyu beef and ground pork. Add the soaked panko, beaten egg, grated Sartori Parmesan, minced garlic, chopped parsley, kosher salt, and black pepper. Using clean hands, gently mix until just combined — avoid overworking to keep meatballs tender (about 30–45 seconds).

Form meatballs

Portion the mixture into equal pieces and roll into balls about 1.5 inches in diameter (yields ~18–20 meatballs depending on size). Place formed meatballs on a rimmed tray and refrigerate for 20 minutes to help them hold shape.

Sear meatballs

Heat a large sauté pan or skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, working in batches if necessary, add meatballs without overcrowding. Sear, turning carefully, until a deep brown crust forms on most sides, about 2–3 minutes per side (they will not be cooked through). Transfer seared meatballs to a plate lined with paper towels.

Finish in sauce

Gently nestle the seared meatballs into the simmering marinara (see Marinara directions) and simmer on low, partially covered, for 12–15 minutes until cooked through and internal temperature reaches 160°F (71°C) for beef/pork blend. Spoon sauce over meatballs occasionally to coat.

Marinara Sauce

Sweat aromatics

In a large heavy-bottomed saucepan heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant but not browned.

Deglaze & build

If using, pour in the red wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. Stir in the tomato paste and cook 1 minute to caramelize.

Simmer sauce

Add the crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer 15 minutes, stirring occasionally. If sauce is too thick, add a tablespoon or two of water. Taste and adjust seasoning. Add torn basil leaves in the final 2 minutes of simmering.

Combine meatballs

After searing the meatballs, add them to the simmering marinara as described in the Meatballs section and continue to cook until meatballs are fully done and flavors meld, about 12–15 minutes.

Whipped Ricotta & Assembly

Whip ricotta

Place whole-milk ricotta, 2 tablespoons sour cream (or heavy cream), lemon zest, 1/4 teaspoon salt, and 1/4 cup finely grated Sartori Parmesan into a food processor or blender. Pulse until smooth and airy, scraping down sides once. If mixture is too thick, add an additional teaspoon of cream to reach a spreadable yet fluffy consistency. Taste and adjust salt or lemon as desired.

Plate

Spread a generous spoonful (about 1–2 tablespoons) of whipped ricotta on each serving plate to form a base. Spoon 3–4 meatballs with sauce onto the ricotta. Drizzle a little extra-virgin olive oil over the ricotta and meatballs, sprinkle a light dusting of additional grated Sartori Parmesan, and finish with chiffonade of fresh basil and a couple of torn basil leaves atop the meatballs.

Serve

Serve immediately while meatballs are hot. Provide extra marinara on the side if desired. Leftover meatballs can be refrigerated in sauce for up to 3 days.