House Meatballs Recipe
Three beef and pork meatballs simmered in Pinello’s red sauce. Served with toasted ciabatta, lemon r…
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Ingredients
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Meatballs
Red Sauce (Pinello’s-style)
Toasted Ciabatta + Garnish
Method
Meatballs
Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Let sit 5 minutes until absorbed and mixture is moist.
Mix meatball ingredients
In a large bowl combine ground beef and ground pork. Add the soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, kosher salt, and black pepper. Use your hands to gently mix until just combined—do not overwork or meatballs will be tough.
Form meatballs
Portion the mixture into three even meatballs (about 4.5–5 oz each). Roll gently between your palms to create tight, even spheres. Place on a tray and refrigerate 15 minutes to help them hold shape while you prepare the sauce.
Brown meatballs
Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. When shimmering, add the meatballs and sear, turning occasionally, until browned on all sides, about 6–8 minutes total. They do not need to be cooked through. Transfer browned meatballs to a plate and set aside.
Red Sauce (Pinello’s-style)
Sauté aromatics
In the same skillet, reduce heat to medium and add 1 tablespoon olive oil if needed. Add minced onion and cook until soft and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.
Build sauce
Stir in tomato paste and cook 1 minute to deepen the flavor. Add crushed tomatoes and stir to combine. Pour in the chicken or vegetable stock and stir in dried basil, dried oregano, sugar, kosher salt, and black pepper. Bring the mixture to a gentle simmer.
Simmer with meatballs
Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low so the sauce is barely simmering. Cover partially and simmer for 18–22 minutes, gently spooning sauce over the meatballs occasionally, until meatballs are cooked through (internal temperature 160°F / 71°C). Taste sauce and adjust seasoning with salt and pepper if needed.
Toasted Ciabatta + Finish
Toast ciabatta
While the meatballs simmer, preheat oven broiler. Brush ciabatta slices lightly with melted butter and place on a baking sheet. Broil 1–2 minutes per side until golden and crisp—watch carefully to avoid burning.
Plate and garnish
Place a toasted ciabatta slice on each plate. Spoon a generous amount of sauce alongside and set one meatball per slice (three meatballs total). Sprinkle grated Parmesan and chopped parsley over the meatballs and toast. Serve with a lemon wedge on the side for a bright squeeze just before eating.