Savory Meatballs Recipe

Prep mushrooms and onions

If not already chopped, finely chop 1 cup mushrooms and 1/2 cup onion. Squeeze any excess moisture from the chopped mushrooms with a towel to avoid a soggy mixture.

In a small bowl, combine panko breadcrumbs and milk; let sit for 3–5 minutes until softened.

In a large mixing bowl, add ground beef, ground pork, softened panko, grated Parmesan, chopped mushrooms, thawed peas, chopped onion, minced garlic, egg, salt, black pepper, and dried oregano. Mix gently with hands or a fork until just combined—avoid overworking to keep meatballs tender.

Prepare the stuffing: in a separate small bowl, combine chopped spinach, crumbled feta, dried cranberries (or apricot), toasted nuts (if using), lemon zest, and 1/4 tsp black pepper. Mix gently.

Form meatballs: wet your hands. Portion about 2 tablespoons (roughly golf-ball size, about 1.25 inches diameter) of meat mixture. Flatten into a disc in your palm, place about 1 teaspoon of the spinach-fruit-feta stuffing in the center, then fold meat around the filling and roll gently to seal. Repeat to make approximately 18–22 stuffed meatballs.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches if necessary, add meatballs and brown on all sides, turning gently (about 2–3 minutes per side). Transfer browned meatballs to a plate; they will finish cooking in the sauce.

Using the same skillet, add 1 tbsp olive oil if the pan is dry. Add remaining 1 cup mushrooms and sauté over medium heat until browned and their liquid has mostly evaporated, about 4–5 minutes.

Stir in tomato paste and cook 30–60 seconds to deepen flavor. Add crushed tomatoes and 1/2 cup stock; stir to combine.

Season the sauce with dried basil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar if using. Bring sauce to a gentle simmer, then reduce heat to low.

Return the browned, stuffed meatballs to the skillet, nestling them into the sauce so they are partially submerged. Cover and simmer gently for 12–15 minutes, turning meatballs once halfway through, until internal temperature reaches 160°F (71°C) and sauce thickens slightly.

Uncover and simmer 2–3 minutes more to thicken the sauce to your liking. Taste and adjust seasoning with salt and pepper.

Spoon meatballs and sauce onto a serving platter or individual plates. Sprinkle with chopped fresh parsley, grated Parmesan, and red pepper flakes if desired.

Serve hot over pasta, polenta, rice, or crusty bread to absorb the sauce.