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Spicy Soppressata Meatballs Recipe

Name: Superfricos Spicy Soppressata Meatballs Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 0.5 cup soppressata (finely chopped); 0.75 cup fresh breadcrumbs; 0.25 cup whole milk; 1 unit large egg; 0.25 cup fresh parsley (finely chopped); 0.25 cup grated Parmigiano-Reggiano; 2 unit garlic (minced, about 2 cloves); 1 tsp crushed red pepper flakes; 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 tbs extra-virgin olive oil; 0.5 unit yellow onion (finely diced); 2 unit garlic (minced); 2 tbs tomato paste; 28 oz crushed tomatoes (canned); 0.5 tsp red pepper flakes; 1 tsp dried oregano; 0.5 tsp sugar (optional, to balance acidity); 0.25 cup fresh basil (chiffonade); 0.75 tsp salt; 0.25 tsp freshly ground black pepper; 0.25 cup grated Parmigiano-Reggiano (for serving); 2 tbs chopped parsley (for garnish); 4 servings crusty bread or cooked pasta (optional)

Inspired by Superfrico

Time1h

Serves4

Make Spicy Soppressata Meatballs Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meatball mixture

1 lb ground beef (80/20)

1/2 lb ground pork

1/2 cup soppressata (finely chopped)

3/4 cup fresh breadcrumbs

1/4 cup whole milk

1 unit large egg

1/4 cup fresh parsley (finely chopped)

1/4 cup grated Parmigiano-Reggiano

2 unit garlic (minced, about 2 cloves)

1 tsp Crushed red pepper flakes

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

For browning & finishing

2 tbs extra-virgin olive oil

1 tbs Unsalted butter

Spicy tomato sauce

1 tbs extra-virgin olive oil

1/2 unit yellow onion (finely diced)

2 unit Garlic (minced)

2 tbs tomato paste

28 oz crushed tomatoes (canned)

1/2 tsp Red pepper flakes

1 tsp Dried oregano

1/2 tsp sugar (optional, to balance acidity)

1/4 cup fresh basil (chiffonade)

3/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

To serve

1/4 cup grated Parmigiano-Reggiano (for serving)

2 tbs chopped parsley (for garnish)

4 servings crusty bread or cooked pasta (optional)

Method

Meatball mixture

Prep breadcrumbs

Place the breadcrumbs in a small bowl and pour the milk over them. Stir and let soak for 5 minutes until soft.

Mix meatball ingredients

In a large bowl combine the ground beef, ground pork, finely chopped soppressata, soaked breadcrumbs (squeeze out any excess milk but keep moist), egg, chopped parsley, grated Parmigiano, minced garlic, crushed red pepper flakes, salt, and black pepper. Using clean hands, gently mix until just combined — avoid overworking so meatballs remain tender.

Form meatballs

Portion the mixture into 1 1/4-inch meatballs (about 1.5 tablespoons or roughly 24 meatballs from this batch). Roll gently between your palms to form compact, even balls. Place on a rimmed baking sheet lined with parchment.

For browning & finishing

Brown meatballs

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. When hot, add meatballs in a single layer without crowding (work in batches if necessary). Cook 2–3 minutes per side, turning to brown on most sides until exterior is nicely caramelized but meatballs are not fully cooked through. Transfer browned meatballs to a plate.

Spicy tomato sauce

Sauté aromatics

Reduce heat to medium and add 1 tablespoon olive oil to the same skillet. Add the diced onion and a pinch of salt; sauté 4–5 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Build sauce

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

Simmer with meatballs

Return the browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently for 18–22 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has concentrated slightly. Stir occasionally, spooning sauce over meatballs to ensure even cooking.

Finish sauce

Once meatballs are cooked, stir in the fresh basil and adjust seasoning to taste. If you prefer a silkier sauce, remove meatballs and simmer the sauce uncovered another 3–5 minutes to thicken, then return meatballs to warm through.

To serve

Spoon meatballs and sauce into a shallow serving bowl or plate over cooked pasta or with crusty bread. Sprinkle with grated Parmigiano-Reggiano and chopped parsley. Serve hot.