Sep 05 2026
Restaurants›North Block Hotel›Nonna's Meatballs Recipe

Nonna's Meatballs Recipe

Inspired by North Block Hotel
Time1h 15m
Serves4

TOMATO PASSATA, PISTACHIO PESTO, PARMIGIANO REGGIANO

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Ingredients

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Meatballs

Tomato Passata Sauce

Pistachio Pesto

Finishing & Serving

Method

Meatballs

  1. 1

    Soak breadcrumbs

    Place the fresh breadcrumbs in a small bowl and pour in the milk. Stir and let sit 5 minutes until absorbed.

  2. 2

    Mix meatball ingredients

    In a large bowl combine ground beef and ground pork. Add the soaked breadcrumbs, eggs, grated Parmigiano Reggiano, chopped parsley, minced garlic, 2 tsp sea salt, 1 tsp black pepper, and 1 tbs olive oil. Using your hands or a sturdy spoon, gently mix until just combined; avoid overworking to keep meatballs tender.

  3. 3

    Shape meatballs

    Portion the mixture into equal pieces (about 40–45 g / roughly 1.5 oz each) and roll into smooth balls. You should get about 16–18 meatballs.

  4. 4

    Brown meatballs

    Heat 2 tbs olive oil in a large heavy skillet over medium-high heat. Add meatballs in batches without crowding, and brown on all sides for 6–8 minutes total per batch. They should be golden but not fully cooked through. Transfer browned meatballs to a plate and set aside.

Tomato Passata Sauce

  1. 5

    Sauté aromatics

    In a large straight-sided saucepan or deep skillet, heat 2 tbs olive oil over medium heat. Add the diced onion and cook until translucent, about 6–8 minutes. Add the sliced garlic and cook 30–60 seconds until fragrant, taking care not to brown.

  2. 6

    Simmer sauce

    Pour in the tomato passata, add dried oregano, basil, 1 tsp sea salt, and 1/2 tsp sugar if desired. Stir to combine, bring to a gentle simmer, then reduce heat to low.

  3. 7

    Finish cooking meatballs in sauce

    Carefully nestle the browned meatballs into the simmering passata. Partially cover and simmer gently for 18–22 minutes, turning meatballs once halfway through, until cooked through (internal temperature 72°C / 160°F) and sauce has slightly thickened. Taste sauce and adjust seasoning with more salt or a pinch of sugar if needed.

Pistachio Pesto

  1. 8

    Toast pistachios

    If pistachios are not toasted, place them in a dry skillet over medium heat and toss for 3–4 minutes until fragrant and lightly colored. Cool slightly.

  2. 9

    Blend pesto

    In a small food processor combine the toasted pistachios, basil, grated Parmigiano Reggiano, lemon zest, lemon juice, smashed garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Pulse while slowly drizzling in 3–4 tbs olive oil until a coarse, spreadable pesto forms. Taste and adjust salt, pepper or lemon as needed. If too thick, add up to 1 tbs more olive oil.

Finishing & Serving

  1. 10

    Plate

    Spoon a ladle of hot tomato passata onto each plate or into a shallow serving bowl. Arrange 3–4 meatballs per serving on the sauce.

  2. 11

    Top with pesto and cheese

    Dot each serving with 1–1 1/2 tsp pistachio pesto (or more to taste). Sprinkle or shave Parmigiano Reggiano over the meatballs and drizzle a small amount of extra-virgin olive oil if desired. Garnish with fresh basil leaves.

  3. 12

    Serve

    Serve immediately with crusty bread or over pasta. Leftovers keep refrigerated up to 3 days; reheat gently in a skillet with a splash of water or extra passata to loosen sauce.

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