Straight Up Meatball Recipe

Prepare bacon

In a medium skillet over medium heat, add the finely chopped smoked bacon and cook until fat renders and bacon is lightly crisp, about 6–8 minutes. Remove bacon with a slotted spoon and drain on paper towels, reserving the bacon fat in the skillet.

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and add the whole milk. Stir and let sit for 5 minutes until absorbed.

Mix meatball ingredients

In a large bowl combine ground Angus beef, removed sausage meat, drained cooked bacon (reserve a tablespoon for garnish if desired), soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, Kosher salt, and black pepper. Using your hands or a spoon, gently mix until just combined — do not overwork the mixture or meatballs will be dense.

Form meatballs

Portion the mixture into 12 even meatballs (about 2 ounces / 55 g each). Roll gently between your palms to shape, compressing lightly so they hold together.

Sear meatballs

Warm 2 tablespoons olive oil (or the reserved bacon fat + olive oil) in a large skillet over medium-high heat. Add meatballs in a single layer without crowding, searing 2–3 minutes per side until a brown crust forms. Work in batches and transfer seared meatballs to a plate.

Start the sauce

In the same skillet used for searing (wipe out if burnt bits are excessive), add 1 tablespoon olive oil and heat over medium. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add tomatoes

Add the tomato paste and cook 1 minute, then pour in the canned San Marzano tomatoes (crush them by hand or with a wooden spoon as you add). Stir to combine.

Season and simmer

Add sugar, dried basil (or fresh chiffonade), salt, and pepper. Bring the sauce to a gentle simmer, add 2 tablespoons water if it seems very thick. Nestle the seared meatballs into the sauce, spooning sauce over them so they are partially submerged.

Finish cooking meatballs in sauce

Cover the skillet and simmer gently over low heat for 18–22 minutes, turning the meatballs once halfway through, until an instant-read thermometer inserted into the center reads 160°F (71°C) and the sauce has slightly thickened.

While the meatballs simmer, place the ricotta, heavy cream, salt, pepper, and optional lemon zest in a small food processor or blender. Pulse until smooth and airy, about 30–45 seconds. Scrape down sides and pulse again if needed. Transfer whipped ricotta to a bowl and keep chilled until plating.

Make basil oil

Blanch the packed basil leaves in boiling water for 10 seconds, then immediately transfer to an ice bath to preserve color. Squeeze out excess water and place basil in a blender or small food processor with the extra-virgin olive oil. Blend until bright green and emulsified, about 20–30 seconds. Strain through a fine mesh sieve or cheesecloth into a small bowl, pressing to extract oil. Season to taste with a pinch of salt.

Plate and garnish

To serve 4: Spoon a generous dollop (about 1–2 tablespoons) of whipped ricotta onto each warmed plate. Place 3 warm meatballs on top or beside the ricotta and spoon several tablespoons of San Marzano tomato sauce over the meatballs. Drizzle basil oil sparingly over the dish (about 1 teaspoon per serving) and finish with reserved chopped basil, torn fresh basil leaves, and a sprinkle of the reserved crisp bacon pieces if set aside. Optionally finish with a light grating of Parmesan.