The Meatball Recipe

Prepare breadcrumb soak

In a small bowl combine the fresh breadcrumbs and whole milk. Let soak until the breadcrumbs absorb the milk, about 5 minutes.

Mix meatball ingredients

In a large bowl add ground beef, ground pork, soaked breadcrumbs (with any remaining milk), grated Parmesan, ricotta, egg, chopped basil, minced garlic, salt, and black pepper. Using clean hands or a spoon, gently mix until evenly combined. Avoid overworking to keep meatballs tender.

Portion meatballs

Wet your hands slightly and roll the mixture into uniform meatballs about 1 1/4 inches in diameter (roughly 1.5 ounces each). This should make about 18-20 meatballs.

Sear meatballs

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, add meatballs in a single layer without crowding (work in batches if needed). Sear, turning occasionally, until browned on all sides, about 6-8 minutes total. They do not need to be cooked through at this stage.

Finish cooking

After searing all meatballs, reduce heat to medium-low. Return all meatballs to the skillet (or transfer to a baking dish) and cover. Simmer gently in their rendered juices for 6-8 minutes or transfer to a 375°F (190°C) oven for 10 minutes to finish cooking. Internal temperature should reach 160°F (71°C).

Warm aromatics

While meatballs finish cooking, wipe out the skillet used for searing, add 1 teaspoon olive oil if needed, and warm over medium heat. Add minced garlic and sauté briefly until fragrant, about 30 seconds — do not brown.

Make sauce

Lower heat to medium-low and add ricotta, heavy cream, grated Parmesan, lemon zest, salt, and pepper to the skillet. Stir continuously until the mixture becomes a smooth, creamy sauce, about 3-4 minutes. If the sauce is too thick, loosen with 1-2 tablespoons water or milk.

Fold in basil and combine with meatballs

Stir in the sliced fresh basil leaves. Gently nestle the cooked meatballs into the sauce, spooning sauce over them to coat. Simmer together on low for 2-3 minutes to meld flavors.

Plate the meatballs with generous spoonfuls of creamy ricotta sauce. Garnish with extra basil leaves and a sprinkle of grated Parmesan. Serve over pasta, crusty bread, or alone as an appetizer.

Leftovers can be cooled and refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.