Meatballs Pomodoro Recipe

Soak breadcrumbs

In a small bowl combine the fresh breadcrumbs and whole milk. Stir and let sit for 5 minutes until they absorb the milk.

Mix meatball ingredients

In a large bowl add ground beef, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, kosher salt and black pepper. Gently mix with your hands or a spatula until just combined; avoid overworking to keep meatballs tender.

Form meatballs

Portion mixture into uniform meatballs about 1 1/4 inches in diameter (approximately 1.25 oz each) — you should get 18–20 meatballs. Roll gently between your palms to form compact rounds.

Brown meatballs

Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Brown meatballs in batches so they aren’t crowded, 2–3 minutes per side, turning to get an even golden crust (they will not be fully cooked through). Transfer browned meatballs to a plate lined with paper towel.

Sauté aromatics

In a heavy-bottomed saucepan or the same large sauté pan (wipe out excess oil leaving a thin film), heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, sugar (if using), kosher salt and black pepper. Stir to combine and bring the sauce to a gentle simmer.

Finish sauce with basil

Add torn basil leaves to the sauce, reduce heat to low, and let simmer gently, uncovered, for 12–15 minutes to thicken and meld flavors. Taste and adjust seasoning with salt or sugar as needed.

Simmer meatballs in sauce

Carefully nestle the browned meatballs into the simmering pomodoro, spooning sauce over them so they are partially submerged. Cover partially and simmer on low for 12–15 minutes more, until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has reduced to a spoonable consistency.

Plate the meatballs with generous spoonfuls of pomodoro. Sprinkle with grated Parmesan and garnish with fresh basil leaves. Serve with crusty bread for dipping or over cooked pasta (6 oz dry pasta serves as suggested) and extra Parmesan at the table.

Leftovers: Cool, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently in a saucepan over low heat until warmed through.