Trb Meatball Recipe

Prep and mix

In a small bowl, soak the panko breadcrumbs in the milk for 5 minutes until absorbed. In a large bowl combine ground beef, ground pork, minced garlic, grated Parmesan, soaked panko, egg, chopped parsley, chopped basil, Dijon, kosher salt, and black pepper. Mix gently with your hands or a fork until just combined — do not overwork or the meatballs will become dense.

Shape

Using slightly damp hands, portion the mixture into 9 to 10 meatballs (about 2.25–2.5 oz / 65–70 g each). Roll them into tight, even balls and place on a rimmed tray or plate. Refrigerate for 15 minutes to help them hold shape.

Sear

Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Sear on all sides until nicely browned, about 2 minutes per side, turning carefully with tongs. Transfer seared meatballs back to the tray while you prepare the sauce. Reserve any fond in the pan.

Sweat aromatics

Reduce heat to medium. In the same skillet (add 2 tbsp olive oil if pan is dry), add diced onion and a pinch of salt. Cook, stirring, until translucent, 6–8 minutes. Add sliced garlic and cook 30–45 seconds until fragrant but not browned.

Build sauce

Stir in tomato paste and cook 1–2 minutes to caramelize slightly. Add crushed tomatoes and 1/2 cup broth, scraping up any browned bits from the bottom of the pan. Stir in dried oregano, dried basil, sugar, red pepper flakes, and 1 teaspoon kosher salt. Bring to a gentle simmer.

Braise meatballs

Nestle the seared meatballs into the simmering marinara so they are partially submerged. Reduce heat to low, cover the skillet (or use a lid or foil), and simmer gently for 20–25 minutes until meatballs are cooked through (internal temperature ~160°F/71°C) and sauce has slightly thickened. During the last 5 minutes, stir in torn fresh basil leaves.

Add cheese and melt

Preheat your broiler (or oven to 425°F / 218°C if broiler unavailable). Sprinkle shredded smoked mozzarella evenly over the meatballs and sauce. Place the skillet under the broiler for 2–4 minutes, watching carefully, until the cheese is melted and beginning to brown and bubble. If using an oven, bake uncovered 6–8 minutes until cheese melts.

Toast sourdough

While the cheese melts, brush sourdough slices with 1 tablespoon extra-virgin olive oil. Toast on a sheet pan in the oven at 425°F (or in a toaster/under broiler) until golden and crisp, about 5–7 minutes. Rub warm toasts lightly with a halved garlic clove if desired.

Plate and finish

Remove skillet from heat. Sprinkle chopped parsley, chiffonade basil, freshly grated Parmesan, and a light crack of black pepper over the melted cheese. Serve 1 large meatball (or 2 small) per starter portion atop or alongside a toasted sourdough slice with a generous ladle of marinara. Garnish with extra basil leaves.