Blended Meatballs Recipe
prime ground beef and italian pork sausage, dinapoli tomato sauce, parmesan, burrata
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Ingredients
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Meatball Mixture
Sauce
Finishing & Cheese
Method
Meatball Mixture
- 1
Prep breadcrumbs
In a small bowl combine the breadcrumbs and 1/4 cup whole milk. Let sit 5 minutes until the crumbs absorb the milk and become a paste-like consistency.
- 2
Mix meatball ingredients
In a large bowl add the prime ground beef, Italian pork sausage (removed from casings), soaked breadcrumbs, grated Parmesan, minced garlic, chopped parsley, dried oregano, egg, 1 1/2 tsp fine sea salt, and 3/4 tsp black pepper. Using your hands or a paddle, gently mix just until ingredients are evenly combined. Avoid overmixing to keep meatballs tender.
- 3
Portion meatballs
Cover your hands with a little water or oil and portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 oz each). You should get roughly 18–20 meatballs. Roll them gently to form smooth, even balls; do not compact tightly.
- 4
Sear meatballs
Heat 2 tbsp olive oil in a large heavy skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without crowding (work in batches). Brown meatballs on all sides, turning carefully, about 6–8 minutes total until deep golden (they will finish cooking in the sauce). Transfer browned meatballs to a plate and set aside.
Sauce
- 5
Aromatics
Reduce heat to medium and add 1 tbsp olive oil to the same skillet. Add 1 tsp minced garlic and red pepper flakes; sauté 30–45 seconds until fragrant but not browned.
- 6
Build sauce
Add the DiNapoli tomato sauce, optional crushed tomatoes, and tomato paste to the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan. Simmer gently for 5 minutes to let flavors meld.
- 7
Simmer with meatballs
Return browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently for 15–20 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce thickens slightly. Stir occasionally, spooning sauce over the meatballs so they finish evenly. Taste and season with salt and black pepper as needed. Add torn basil leaves in the last 2 minutes of simmering.
Finishing & Cheese
- 8
Assemble
Transfer meatballs and sauce to a warm serving dish or leave in the skillet. Carefully place the burrata in the center or break it over several meatballs so the creamy interior mixes with the sauce.
- 9
Garnish and serve
Sprinkle grated Parmesan and chopped parsley over the top, and drizzle a little extra-virgin olive oil if desired. Serve immediately with toasted garlic crostini, crusty bread, or over pasta to enjoy the creamy burrata with the tomato sauce and blended-meat flavor.
- 10
Storage
Refrigerate leftovers in an airtight container for up to 3 days (store burrata separately). Reheat gently on the stovetop over low heat until warmed through.