Tre Amici (3 Friends) Recipe

Soak breadcrumbs

In a small bowl, combine the fresh bread crumbs and whole milk. Let sit 5 minutes until absorbed and mixture is soft.

In a large bowl, add the ground beef and ground pork. Add the milk-soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, Kosher salt, and black pepper. Mix gently with your hands or a spoon until just combined — do not overwork the meat to keep meatball tender.

Form a single large meatball (about 10–12 oz / 280–340 g) by shaping the mixture into a compact ball. Pat smooth and refrigerate 10–15 minutes to firm up, which helps it hold shape when cooking.

Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. When shimmering, add the meatball and sear on all sides (use tongs to rotate) until nicely browned, about 3–4 minutes per side. Be careful to keep the meatball intact.

After searing, transfer skillet to preheated oven (see House Red Sauce step for oven instructions) or reduce heat to low and continue cooking with the sauce until internal temperature reaches 160°F (71°C), about 18–25 minutes depending on size. Spoon hot sauce over the meatball as it cooks to keep it moist.

Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add the finely diced onion and cook until translucent, about 5–7 minutes, stirring occasionally.

Add the sliced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in the tomato paste and cook 1 minute to remove raw edge.

Pour in the crushed tomatoes, add dried oregano, sugar (if using), Kosher salt, black pepper, and red pepper flakes. Stir to combine and bring to a gentle simmer.

Add torn basil leaves. Reduce heat to low and simmer, uncovered, 20–25 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust seasoning. Keep sauce warm.

If finishing the meatball in the oven: preheat oven to 375°F (190°C). After searing the meatball in an ovenproof skillet, nestle the meatball into a generous ladleful of the simmered sauce in the skillet, spoon more sauce over the top, then transfer skillet to the oven and bake 15–20 minutes until internal temperature reaches 160°F (71°C).

Preheat a grill or grill pan to medium-high heat. If using an oven, preheat broiler and prepare a heavy baking sheet.

Lightly dust a work surface with flour or semolina. Stretch or roll the pinsa dough into an oblong disc about 8–10 inches long and 1/4–1/2 inch thick, keeping some irregular rustic edges.

Brush one side of the pinsa lightly with olive oil. Place the oiled side down on the hot grill or grill pan and cook 2–3 minutes until grill marks form and underside is set. Brush the top with oil, flip and cook another 2–3 minutes until cooked through and golden with char marks. If using broiler, place on a preheated baking sheet under the broiler 2–3 minutes per side, watching closely to avoid burning.

Remove pinsa from heat and keep warm. Cut into 3–4 large rustic pieces for serving.

Spoon a shallow pool of hot house red sauce onto the serving plate.

Nestle the large cooked meatball on top of the sauce. Spoon additional sauce over and around the meatball so it’s well coated.

Carefully place the burrata ball beside or slightly on the meatball (for presentation, you can score the burrata top gently). Drizzle 1 teaspoon extra-virgin olive oil over the burrata and the dish, sprinkle flaky sea salt and a crack of fresh black pepper over the cheese.

Garnish with torn fresh basil leaves. Arrange grilled pinsa bread pieces alongside for tearing and dipping into the sauce and creamy burrata.

Serve immediately while meatball and sauce are hot and burrata is cool-creamy.