Meatballs Recipe

Soak breadcrumbs

Place fresh breadcrumbs in a small bowl and stir in whole milk. Let sit until absorbed, about 5 minutes.

Mix meatball mixture

In a large bowl combine ground beef, ground pork, rehydrated breadcrumbs, grated pecorino, egg, minced garlic, chopped parsley, salt, and black pepper. Using your hands or a spoon, gently mix until just combined — avoid overworking to keep meatballs tender.

Portion and shape

Portion mixture into 24 equal pieces (about 30 g / 1 oz each) and roll gently between your palms into compact balls. Place on a rimmed tray or plate dusted lightly with flour or parchment.

Brown meatballs

Heat 3 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, about 6–8 minutes total per batch. Transfer browned meatballs to a plate and set aside. They do not need to be fully cooked through — just nicely browned.

Sauté aromatics

In a large, heavy-bottomed saucepan or deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add thinly sliced garlic and crushed red pepper flakes. Sauté until garlic is fragrant and just beginning to color, about 1–1½ minutes — do not let it burn.

Build the sauce

Stir in tomato paste and cook with the garlic for 30 seconds to develop flavor. Add the canned whole peeled tomatoes (crush them by hand or with a spoon as you add), chicken or vegetable stock, sugar if using, salt and black pepper. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning with additional salt, pepper or a pinch of sugar if tomatoes are too acidic.

Finish sauce

Stir in torn basil leaves and remove from heat. Keep sauce at a gentle simmer while you finish the meatballs.

Finish meatballs in sauce

Carefully add the browned meatballs to the simmering arrabbiata sauce. Spoon sauce over the meatballs to submerge them partially. Cover the pan and simmer gently for 10–12 minutes, or until meatballs are cooked through (internal temperature 70–72°C / 160–165°F). Uncover and simmer 2–3 minutes more if you want sauce to cling to the meatballs more tightly.

Transfer meatballs and arrabbiata sauce to a serving dish or serve directly from the pan. Sprinkle generously with grated pecorino romano and chopped parsley, if using.

Serve hot alongside crusty bread, polenta, or pasta. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently in a saucepan until warmed through.