Grandma Grace's Meatballs Recipe
Two 40x beef with pork tomato sauce, coarse grated cheese
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Ingredients
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Meatballs
Tomato Sauce
To Finish & Serve
Method
Meatballs
- 1
Soak breadcrumbs
Place the breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until the crumbs absorb the milk and become paste-like.
- 2
Mix meatball ingredients
In a large bowl combine the ground beef and ground pork. Add the soaked breadcrumbs, egg, finely grated Parmesan, minced garlic, chopped parsley, kosher salt, and freshly ground black pepper. Using your hands or a fork, gently mix until just combined — avoid overworking to keep meatballs tender.
- 3
Shape meatballs
Weigh or portion the mixture into two 4.0 oz (approximately 113 g) meatballs each (the menu indicates two 40x — interpreted as two large 4 oz meatballs). Roll each portion lightly between your palms to form smooth, even spheres about 2 1/4 inches in diameter. Avoid packing them tightly.
- 4
Sear meatballs
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add the meatballs, leaving space between them. Sear on all sides until well browned, about 2–3 minutes per side, turning carefully with tongs so they hold shape. They do not need to be fully cooked through—just browned. Transfer the seared meatballs to a plate and set aside.
Tomato Sauce
- 5
Sweat aromatics
In the same skillet (add 1 tablespoon extra virgin olive oil if pan is dry), reduce heat to medium and add the diced onion. Cook, stirring occasionally, until translucent, about 5–6 minutes. Add 1 teaspoon minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 6
Build the sauce
Stir in the tomato paste and cook 1 minute to remove raw edge. Add the crushed tomatoes, dried oregano, dried basil, sugar, bay leaf, salt, and pepper. Stir to combine, then add 1/2 cup water or chicken stock to loosen the sauce.
- 7
Simmer with meatballs
Return the seared meatballs to the skillet, nestling them into the sauce so they are partially submerged. Reduce heat to low, cover partially with a lid, and simmer gently for 20–25 minutes, turning the meatballs once halfway through, until the meatballs reach an internal temperature of 160°F (71°C) and the sauce has thickened and mellowed. Taste and adjust seasoning (salt/pepper) as needed. Remove and discard the bay leaf.
To Finish & Serve
- 8
Spoon the meatballs and sauce onto warmed plates. Sprinkle the coarse grated hard cheese generously over the meatballs while hot so it softens and melts slightly. Garnish with chopped fresh basil or parsley if using. Serve immediately.
