Italian Meatballs Recipe
bianco tomato/basil/parmesan/grilled house sourdough
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Ingredients
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Meatballs
Bianco Tomato & Basil Sauce
Finishing & Bread
Method
Meatballs
- 1
Soak breadcrumbs
Place fresh breadcrumbs in a small bowl and pour the whole milk over them. Let sit 5–10 minutes until absorbed and set aside.
- 2
Mix meatball mixture
In a large bowl combine ground beef, ground pork, soaked breadcrumbs, beaten egg, 1/2 cup grated Parmesan, minced garlic (2 tsp), chopped parsley, dried oregano, 1 1/2 tsp salt and 3/4 tsp black pepper. Use clean hands to gently mix until just combined; avoid overworking so meatballs stay tender.
- 3
Form meatballs
Portion mixture into roughly 1 1/4–1 1/2 inch meatballs (about 1.5 oz / 40–45 g each). You should get about 18–20 meatballs. Roll each into a smooth ball and place on a parchment-lined tray.
- 4
Sear meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without crowding (work in batches). Sear, turning occasionally, until browned on all sides, about 6–8 minutes total per batch. They do not need to be fully cooked through at this stage. Transfer browned meatballs to a plate.
Bianco Tomato & Basil Sauce
- 5
- 6
Deglaze & add tomatoes
If using, add 2 tablespoons dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half (about 1–2 minutes). Add the crushed or chopped tomatoes and stir to combine.
- 7
Simmer
Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low. Add half of the chiffonade basil and 1/4 cup grated Parmesan, stirring until melted into the sauce. Simmer uncovered 8–10 minutes to slightly thicken and develop flavor.
- 8
Finish with meatballs
Nestle the seared meatballs into the simmering bianco tomato sauce. Spoon sauce over the tops, cover loosely, and simmer gently 10–12 minutes, or until meatballs are cooked through (internal temp 160°F/71°C) and sauce has thickened to a spoon-coating consistency. Taste and adjust salt/pepper if needed. Stir in remaining basil leaves right before serving.
Finishing & Bread
- 9
Prepare sourdough
Brush both sides of each sourdough slice with a light brush of olive oil and spread a thin layer of softened butter on one side. Heat a grill pan or skillet over medium-high heat until hot and grill the slices buttered-side down 1–2 minutes until golden char marks appear, then flip and grill the other side 30–60 seconds. Alternatively, toast under a broiler until golden.
- 10
Plate and garnish
Arrange grilled sourdough on serving plates. Spoon several meatballs and a generous ladle of the bianco tomato and basil sauce onto each plate alongside the bread. Sprinkle extra grated Parmesan over the meatballs and garnish with whole fresh basil leaves. Serve hot, with extra sauce on the side for dipping the grilled sourdough.
- 11
Storage & reheating (optional)
Leftover meatballs and sauce keep refrigerated in an airtight container up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or wine if sauce has thickened; reheat until warmed through.