Straight Up Meatball Recipe

Prepare bacon

In a medium skillet over medium heat, cook the finely chopped smoked bacon until crisp, about 6–8 minutes. Transfer to a paper towel–lined plate to drain and cool.

Soak breadcrumbs

Combine the fresh breadcrumbs and whole milk in a small bowl; let sit 5 minutes until milk is absorbed and mixture is moistened.

Mix meatball mixture

In a large bowl, add Angus beef, removed-sausage meat, cooled chopped bacon, soaked breadcrumbs, grated Parmesan, minced garlic, chopped parsley, egg, Kosher salt, and freshly ground black pepper. Using clean hands or a spatula, gently combine until just incorporated; avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 10 equal pieces (about 3 ounces / 85 g each). Roll gently between your palms to form smooth round meatballs; set on a parchment-lined tray.

Sear meatballs

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Working in batches, add meatballs and sear until browned on all sides, 2–3 minutes per side (they will finish cooking in the sauce). Transfer seared meatballs to a plate.

Sweat aromatics

In the same skillet (wipe out excess fat, leaving about 1 tablespoon), add 1 tablespoon olive oil over medium heat. Add the minced shallot and sliced garlic; cook until softened and fragrant, about 2–3 minutes, taking care not to brown the garlic.

Build sauce

Stir in tomato paste and cook 1 minute. Add the canned San Marzano whole tomatoes with their juices, breaking them up with a wooden spoon or potato masher. Add dried oregano, red pepper flakes, salt, and black pepper. Bring to a gentle simmer.

Simmer with meatballs

Return seared meatballs to the skillet, nestling them into the tomato sauce. Reduce heat to low, cover partially, and simmer gently for 18–22 minutes, stirring the sauce once or twice, until meatballs are cooked through (internal temp 160°F/71°C) and sauce has thickened slightly.

Finish with cream

Stir in the 1/2 cup heavy cream and simmer uncovered 2–3 minutes to incorporate and slightly thicken the sauce. Taste and adjust seasoning with additional salt and pepper if needed.

While the meatballs simmer, make the whipped ricotta: in a small food processor or blender, combine whole-milk ricotta, 2 tablespoons heavy cream, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Process until smooth, airy and spreadable, about 30–45 seconds. Transfer to a bowl and chill briefly if desired.

Make basil oil

Blanch 1 cup basil leaves in boiling water for 10 seconds, then plunge into ice water; drain and pat dry. In a blender, combine blanched basil, 1/3 cup extra-virgin olive oil, and 1/4 teaspoon salt. Blend until bright green and smooth, about 20–30 seconds. Strain through a fine-mesh sieve or chinoise into a small bowl, pressing to extract oil. Reserve.

Plate

Spoon a generous dollop (about 2–3 tablespoons) of whipped ricotta onto each serving plate. Spoon 3–4 meatballs (and accompanying tomato-cream sauce) over or beside the ricotta. Drizzle basil oil over the meatballs and around the plate. Garnish with torn fresh basil leaves and 6 whole basil leaves for presentation as desired.

Serve

Serve immediately while hot. Offer additional grated Parmesan and crushed red pepper at the table, if desired.