Sep 05 2026
Restaurants›Pizzeria Tra Vigne›Nonna's Meatballs Recipe

Nonna's Meatballs Recipe

Inspired by Pizzeria Tra Vigne
Time1h 15m
Serves6

mozzarella, marinara, grilled crostini

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Ingredients

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Meatballs

Marinara

Crostini & Cheese

Method

Meatballs

  1. 1

    Prepare breadcrumb soak

    Place fresh breadcrumbs in a small bowl and pour whole milk over them. Stir and let sit 5 minutes until milk is absorbed.

  2. 2

    Mix meatball mixture

    In a large bowl combine ground beef, ground pork, soaked breadcrumbs (with any remaining milk), grated Parmesan, minced garlic, chopped parsley, egg, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Gently mix with your hands or a fork until just combined — do not overwork or mixture will be tough.

  3. 3

    Form meatballs

    With lightly oiled hands, portion mixture into roughly 1 1/4-inch meatballs (about 1.5 oz each). This recipe yields about 20–24 meatballs. Place formed meatballs on a baking sheet lined with parchment.

  4. 4

    Brown meatballs

    Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Working in batches if needed, add meatballs and brown on all sides, about 2–3 minutes per side, turning carefully with tongs or a spatula. They do not need to be cooked through. Transfer browned meatballs to a plate.

Marinara

  1. 5

    Sauté aromatics

    In a deep skillet or medium saucepan, heat 2 tablespoons olive oil over medium heat. Add diced onion and sauté 4–5 minutes until softened and translucent. Add sliced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

  2. 6

    Build sauce

    Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, dried oregano, 1/2 teaspoon sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

  3. 7

    Simmer with meatballs

    Carefully nestle the browned meatballs into the simmering marinara. Reduce heat to low, cover partially, and simmer gently 20–25 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves in the last 2 minutes of cooking.

Crostini & Cheese

  1. 8

    Prepare crostini

    Preheat broiler or grill to high. Arrange baguette slices on a sheet pan. Brush both sides lightly with 2 tablespoons extra-virgin olive oil. Broil or grill 1–2 minutes per side until golden and crisp — watch closely to avoid burning.

  2. 9

    Assemble

    Spoon warm marinara onto each crostini, place one small meatball (or a halved meatball) on top, and add a slice or small torn piece of fresh mozzarella so it sits against the warm meatball and sauce to soften and melt slightly. Alternatively, place meatballs in the marinara on a serving platter and top crostini at the table.

  3. 10

    Finish and serve

    Sprinkle chopped parsley and a light pinch of red pepper flakes over the assembled crostini. Serve hot, passing extra marinara on the side for dipping.

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