Meatball In Sunday Sugo Recipe

Prepare Mixture

In a large bowl combine ground beef and ground pork. Add breadcrumbs soaked in milk, the egg, grated parmesan, minced garlic, chopped parsley, dried oregano, kosher salt, and black pepper. Mix gently with your hands or a fork until ingredients are just combined; avoid overworking to keep meatballs tender.

Form Meatballs

Portion the mixture into even meatballs about 1 1/4 inches in diameter (makes roughly 16–18). Roll gently between your palms to form round balls, set on a tray or plate. Chill in refrigerator for 15–20 minutes to firm up (optional but helps maintain shape).

Brown Meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if necessary, add meatballs and brown on all sides, about 2–3 minutes per side. You do not need to cook them through; just get a deep golden crust. Transfer browned meatballs to a plate and reserve skillet drippings.

Sweat Aromatics

In a 4–5 quart heavy pot or deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and a pinch of salt; cook until soft and translucent, about 6–8 minutes. Add grated carrot and diced celery and cook until softened, 4–5 minutes more. Stir in the sliced garlic and cook 30–45 seconds until fragrant.

Deglaze and Build Flavor

If using, pour in 1/2 cup dry red wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2–3 minutes. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly, which deepens the sauce flavor.

Add Tomatoes and Simmer

Add the 28 oz crushed tomatoes and 1/2 cup stock to the pot. Stir in 6 torn basil leaves, 1 teaspoon dried oregano, 1/2 teaspoon sugar (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring the sauce to a gentle simmer.

Finish with Meatballs

Carefully nestle the browned meatballs into the simmering sauce, spooning sauce over them so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 25–30 minutes, turning meatballs once halfway through, until they are cooked through and sauce has thickened. Taste and adjust seasoning with salt and pepper as needed. Remove and discard large basil stems if any.

If serving with pasta: cook fresh pasta according to package or until al dente, reserve 1/2 cup pasta cooking water. Toss pasta with a few ladlefuls of sugo and a splash of pasta water to coat. Plate pasta and top with meatballs and extra sauce. If serving with crusty bread: spoon meatballs and generous amounts of sugo into shallow bowls and serve with bread for dipping.

Garnish with grated parmesan and fresh basil leaves. Serve immediately.