Award Winning Meatballs Recipe

Soak breadcrumbs

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

Mix meatball mixture

In a large bowl combine ground beef and ground pork. Add the soaked breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, red pepper flakes, Kosher salt and black pepper. Gently fold with your hands or a spatula until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion mixture into 1 1/4-inch (about 2 oz) balls using a scoop or your hands to make 12 meatballs. Place on a tray or plate, cover and refrigerate 15–30 minutes to help them hold shape.

Sear meatballs

Heat 2 Tbs olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer, not crowding the pan. Sear 2–3 minutes per side until golden-brown (they will not be fully cooked through). Work in batches if needed. Transfer seared meatballs to a plate.

Sweat aromatics

In a large saucepan heat 1 Tbs extra-virgin olive oil over medium heat. Add the diced onion and cook 4–5 minutes until translucent. Add 1 tsp minced garlic and cook 30–45 seconds until fragrant.

Deglaze and simmer

Optional: Pour in 2 Tbs red wine to deglaze the pan, scraping brown bits. Cook 1 minute to reduce slightly. Add crushed tomatoes (about 14 oz), tomato paste, dried oregano, sugar, salt and pepper. Stir to combine.

Simmer with meatballs

Bring sauce to a gentle simmer, then nestle the seared meatballs into the sauce. Partially cover and simmer over low heat 18–22 minutes, turning meatballs once halfway, until meatballs reach 160°F (71°C) and sauce has thickened slightly. Stir in torn basil leaves during the last 2 minutes.

Whip ricotta

In a small bowl or the bowl of a food processor combine 1 cup whole-milk ricotta, 2 Tbs heavy cream, 1 tsp lemon zest, 1 tsp olive oil, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Whisk vigorously or blitz in the processor until smooth and slightly airy, about 20–30 seconds. Taste and adjust salt or lemon if needed. Transfer to a serving bowl and keep chilled until plating.

Activate yeast & combine

In a bowl, stir 1 tsp active dry yeast and 1/2 tsp sugar or honey into 1 cup warm water. Let sit 5–7 minutes until foamy. In a mixing bowl combine 2 cups all-purpose flour and 3/4 tsp Kosher salt. Add foamy yeast mixture and 2 Tbs extra-virgin olive oil. Stir until a sticky dough forms.

First rise

Cover bowl with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Shape and second rise

Pour 1 Tbs olive oil into a small baking sheet or 9x5-inch pan, transfer dough and gently stretch/pat to fit. Dimple the dough with your fingertips, drizzle remaining 0.5–1 Tbs olive oil over the top, sprinkle chopped rosemary and coarse sea salt. Cover and let rise 20–30 minutes until slightly puffy.

Bake

Preheat oven to 425°F (220°C). Bake focaccia 12–16 minutes until golden-brown on top. Remove and cool 5 minutes, then cut into 8 wedges or slices for serving.

Assemble dish

Spoon a generous dollop (about 2 Tbs) of whipped ricotta onto each serving plate or a central platter. Using a slotted spoon, place 3 meatballs per serving on top of the ricotta and spoon warm tomato sauce over them (about 1/3 cup sauce per serving).

Garnish and serve

Drizzle 1 tsp extra-virgin olive oil over the assembled meatballs, scatter torn basil leaves and grate 2 Tbs Parmesan over the top if using. Serve immediately with warm focaccia slices on the side for dipping.