Meatballs Recipe

Prep

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Combine wet ingredients

In a large mixing bowl, add ricotta, beaten egg, and 2 tablespoons extra-virgin olive oil. Whisk until smooth.

Add dry & meats

To the bowl, add panko breadcrumbs, grated Parmesan, minced garlic, chopped parsley, salt, and pepper. Stir to combine, then add the ground beef and ground pork. Using your hands or a flexible spatula, gently mix until just combined. Do not overwork — stop when mixture is uniform.

Form meatballs

Portion the mixture into 1 1/4-inch (about 2 oz) meatballs for roughly 18–20 meatballs, or adjust size as desired. Roll gently between your palms to create smooth balls; avoid compressing them tightly.

Brown meatballs

Heat a large skillet over medium-high heat and add 1 tablespoon evoo. When shimmering, add meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until browned on most sides, about 6–8 minutes total. They do not need to be fully cooked through. Transfer browned meatballs to the prepared baking sheet.

Finish in oven

Place the baking sheet in the preheated oven and roast for 8–10 minutes to finish cooking through (internal temperature 160°F/71°C). Remove from oven and set aside while you prepare the sauce, or keep warm in a low oven.

Sauté aromatics

In a large saucepan or deep skillet, heat 1 tablespoon evoo over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add 1 teaspoon minced garlic and cook for 30 seconds until fragrant.

Build sauce

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

Simmer

Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning.

Add meatballs to sauce

Carefully transfer the roasted meatballs into the simmering sauce. Spoon sauce over the meatballs to coat. Simmer together for 8–10 minutes so the meatballs finish cooking and absorb sauce flavors. Remove and discard the bay leaf.

Serve

Spoon meatballs and sauce into a serving dish or individual bowls. Add small dollops of fresh ricotta across the top (about 1 teaspoon per meatball or to taste). Sprinkle torn basil leaves and grated Parmesan over the dish. Finish with a drizzle of extra-virgin olive oil and a pinch of red pepper flakes if desired.

Notes

Meatballs can be made ahead and refrigerated for up to 24 hours before browning, or frozen after shaping. If frozen, bake at 375°F (190°C) until heated through and then add to sauce to finish. Adjust salt to taste depending on saltiness of ricotta and Parmesan.