Francesco Recipe
Meatballs, red sauce, fresh mozzarella, Pecorino Romano, EVO
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatballs
Red sauce
Assembly & finishing
Method
Meatballs
Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let sit for 5 minutes until the crumbs absorb the milk and become a paste.
Mix meatball ingredients
In a large bowl combine the ground beef and pork, soaked breadcrumbs, beaten egg, minced garlic, chopped parsley, grated Pecorino Romano, salt, and black pepper. Use your hands or a fork to gently mix until just combined — avoid overworking to keep meatballs tender.
Form meatballs
Shape the mixture into 20–24 small meatballs (about 1 to 1 1/4 inch diameter / roughly 1 ounce each). Place on a rimmed tray or plate and chill for 10 minutes to help them hold together.
Brown meatballs
Heat 2 tablespoons EVO in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides for 4–5 minutes — they do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.
Red sauce
Sweat aromatics
In the same skillet (wipe out excess fat leaving about 1 tablespoon), add 2 tablespoons EVO and place over medium heat. Add the chopped onion and cook, stirring, until soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
Build sauce
Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, red pepper flakes (if using), salt, black pepper, and sugar. Stir to combine and bring the sauce to a gentle simmer.
Simmer with meatballs
Return the browned meatballs to the sauce, nestling them into the tomatoes. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has slightly thickened. Stir occasionally, spooning sauce over the meatballs. In the last 5 minutes stir in torn basil leaves.
Assembly & finishing
Add mozzarella and finish
Preheat your broiler (optional) or keep on low simmer. Scatter the sliced or torn fresh mozzarella evenly over the meatballs and sauce. Cover the skillet and allow the cheese to melt for 3–5 minutes. For a lightly browned finish, transfer the skillet to the broiler for 1–2 minutes watching carefully until cheese is bubbly and edges begin to brown.
Plate and garnish
Drizzle 1 tablespoon extra-virgin olive oil over the finished dish, sprinkle the 2 tablespoons of grated Pecorino Romano on top, and garnish with chopped fresh parsley. Serve the Francesco meatballs hot with crusty bread or over pasta.