"the Don" House Made Meatball Recipe

Soak breadcrumbs

Combine the breadcrumbs and milk in a small bowl; let sit 5 minutes until absorbed.

Mix meatball mixture

In a large bowl combine ground beef, ground pork, soaked breadcrumbs, beaten egg, grated Parmesan, chopped parsley, minced garlic, salt, black pepper, and red pepper flakes. Gently mix with your hands or a spoon until just combined — avoid overworking to keep meatballs tender.

Portion and shape

Portion mixture into 12 equal portions (about 2 oz each). Roll each portion into a compact ball, poking out large air pockets but not packing too tightly.

Brown meatballs

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Working in batches to avoid crowding, brown meatballs on all sides until nicely colored, about 6–8 minutes total per batch. They do not need to be fully cooked through. Transfer browned meatballs to a plate.

Sweat aromatics

In a large saucepan or deep skillet heat 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and a pinch of salt; cook until translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, stirring so it doesn't brown.

Build the sauce

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

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering marinara. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs are cooked through (internal temp 160°F/71°C) and the sauce has thickened slightly. Taste and adjust seasoning. Stir in torn fresh basil leaves in the last 2 minutes.

Preheat oven

Preheat oven to 400°F (200°C).

Make garlic butter

In a small bowl combine softened butter, minced garlic, chopped parsley, salt, black pepper, and grated Parmesan (if using). Mix until smooth and evenly combined.

Prepare loaf

Slice the baguette in half lengthwise. Spread the garlic butter mixture evenly over the cut sides of the bread.

Bake

Place the buttered halves cut-side up on a baking sheet. Bake 8–10 minutes until butter is melted and edges are golden. For crispier top, broil 1–2 minutes watching closely to avoid burning.

Slice

Remove from oven and slice into 1–1.5 inch pieces. Keep warm until serving.

Spoon several ladles of marinara onto warmed serving plates or a shallow bowl. Place 2–3 meatballs on each plate and spoon additional sauce over them. Sprinkle with chopped parsley and extra grated Parmesan. Serve immediately with garlic bread on the side for dipping.