Meatballs & Goat Cheese Recipe

Prepare binding

Place breadcrumbs in a small bowl and pour milk over them. Let sit 5 minutes until absorbed and soft.

Mix meatball ingredients

In a large bowl combine ground meat, softened breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt and pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion mixture into roughly 1 1/4-inch (about 1.5 oz) meatballs, or form 18–20 small meatballs. Roll gently to form smooth rounds and place on a tray or plate.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, about 6–8 minutes total, turning carefully. Meatballs do not need to be fully cooked through — they will finish cooking in the sauce. Transfer browned meatballs to a plate and reserve.

Sweat aromatics

Wipe the skillet lightly if excess fat remains, leaving a little for flavor. Reduce heat to medium and add 1 tablespoon olive oil. Add the chopped onion and a pinch of salt; cook until soft and translucent, about 4–5 minutes. Add sliced garlic and cook 30–45 seconds until fragrant but not browned.

Build sauce

Stir in the tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, sugar (if using), salt, pepper and 2 tablespoons water or red wine to loosen. Bring to a gentle simmer.

Simmer with meatballs

Return browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, partially cover, and simmer gently 15–20 minutes until meatballs are cooked through (internal temperature 160°F/71°C for beef) and sauce has thickened slightly. Stir occasionally and spoon sauce over meatballs.

Plate and add goat cheese

Taste the sauce and adjust seasoning. Transfer meatballs and pomodoro to a serving platter or individual plates. Using a spoon or small spatula, dollop the soft goat cheese onto each meatball (about 1/4 oz per meatball, total 4 oz) or place small quenelles of goat cheese across the dish so it melts slightly against the warm sauce.

Garnish

Sprinkle finely snipped chives over the dish, add torn basil if using, and drizzle a teaspoon of extra-virgin olive oil over the top. Serve immediately with crusty bread, polenta, or pasta as desired.