Name: Ricci’s Places House Meatballs Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.75 lb ground beef (80/20); 0.75 lb ground pork; 0.75 cups fresh breadcrumbs; 0.25 cups whole milk; 1 count large egg; 0.5 cups Parmesan cheese, finely grated; 2 tbs fresh parsley, finely chopped; 2 cloves garlic, minced; 0.25 cups onion, very finely minced; 1 tsp dried oregano; 1.5 tsp salt; 0.75 tsp black pepper, freshly ground; 2 tbs olive oil (for browning); 1 tbs extra-virgin olive oil; 1 count onion, medium, finely chopped; 3 cloves garlic, minced; 28 oz crushed tomatoes (canned); 1 tbs tomato paste; 0.5 tsp sugar (optional, to balance acidity); 1 tsp dried basil; 0.5 tsp dried oregano; 0.25 tsp red pepper flakes (optional); 1 tsp salt; 0.5 tsp black pepper; 2 tbs fresh basil leaves, torn (optional); 8 oz mozzarella cheese, shredded or sliced; 4 count warm Italian bread or rolls; 1 tbs fresh parsley, chopped (garnish); 2 tbs grated Parmesan (for serving)

Method

Meatballs

Soak breadcrumbs

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

Combine ingredients

In a large bowl, combine ground beef and ground pork. Add soaked breadcrumbs, egg, grated Parmesan, minced garlic, very finely minced onion, chopped parsley, dried oregano, salt, and black pepper. Mix gently with your hands or a spoon until just combined; do not overwork or the meatballs will be tough.

Form meatballs

Portion the mixture into even portions (about 1.5 ounces/45 g each) and roll into smooth balls. You should get roughly 20–24 meatballs.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer (work in batches if needed). Brown on all sides, about 6–8 minutes total, turning carefully to avoid breaking. They do not need to be cooked through at this point. Transfer browned meatballs to a plate.

Tomato Sauce

Sauté aromatics

In a large saucepan or deep skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the finely chopped medium onion and a pinch of salt; cook until translucent, about 5–6 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Build the sauce

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, dried oregano, red pepper flakes (if using), sugar, salt, and black pepper. Stir to combine and bring to a gentle simmer.

Finish sauce

Reduce heat to low, partially cover, and simmer 12–15 minutes to meld flavors. Taste and adjust seasoning. Stir in torn fresh basil leaves just before adding meatballs.

Assembly & Finish

Combine meatballs and sauce

Gently nestle the browned meatballs into the simmering tomato sauce. Spoon sauce over them so they’re partially covered.

Simmer to finish cooking

Cover and simmer over low heat 12–15 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has thickened slightly. For a firmer sauce, remove the lid for the last 5 minutes to reduce liquid.

Add cheese and melt

Preheat broiler (optional) or keep oven at 375°F (190°C) if using an ovenproof dish. Transfer meatballs and sauce to an ovenproof baking dish if not already in one. Scatter shredded or sliced mozzarella evenly over the meatballs. Place under the broiler 2–4 minutes or bake at 375°F for 6–8 minutes until mozzarella is melted and bubbly and lightly golden. Watch carefully to avoid burning.

Serve

Remove from oven, sprinkle with chopped fresh parsley and grated Parmesan. Serve immediately with warm Italian bread or rolls for dipping and mopping up sauce.