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Grandma Grace's Meatballs Recipe

Name: Weaf - West African Foods Grandma Grace's Meatballs Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g ground beef (80/20); 200 g ground pork; 1 unit large egg; 1 cup fresh breadcrumbs; 60 ml whole milk; 40 g grated Parmesan (coarse); 2 cloves garlic, minced; 2 tbs flat-leaf parsley, finely chopped; 1 tsp dried oregano; 1.5 tsp salt; 0.75 tsp black pepper, freshly ground; 2 tbs olive oil (for browning); 2 tbs extra virgin olive oil; 1 unit yellow onion, finely diced; 3 cloves garlic, minced; 800 g crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp granulated sugar; 1 tsp dried basil; 1 tsp dried oregano; 1 unit bay leaf; 1 tsp salt; 0.5 tsp black pepper; 120 ml water or low-sodium beef broth; 60 g coarsely grated Pecorino or Parmesan; 6 unit fresh basil leaves (optional); 400 g pasta or crusty bread (optional)

Inspired by Weaf - West African Food

Time1h 15m

Serves4

Two 40x beef with pork tomato sauce, coarse grated cheese

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Ingredients

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Meatballs

14 1/8 oz (400 g) ground beef (80/20)

7.05 oz (200 g) ground pork

1 unit large egg

1 cup fresh breadcrumbs

1/4 cup (60 ml) whole milk

1.41 oz (40 g) grated Parmesan (coarse)

2 cloves Garlic, minced

2 tbs flat-leaf parsley, finely chopped

1 tsp Dried oregano

1 1/2 tsp Celtic sea salt

3/4 tsp Black pepper, freshly ground

2 tbs olive oil (for browning)

Tomato Sauce

2 tbs extra virgin olive oil

1 unit yellow onion, finely diced

3 cloves Garlic, minced

1 3/4 lb (800 g) crushed tomatoes (canned)

2 tbs tomato paste

1 tsp granulated sugar

1 tsp dried basil

1 tsp Dried oregano

1 unit bay leaf

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cup (120 ml) water or low-sodium beef broth

To Serve

2 1/8 oz (60 g) coarsely grated Pecorino or Parmesan

6 unit fresh basil leaves (optional)

14 1/8 oz (400 g) pasta or crusty bread (optional)

Method

Meatballs

Prepare mixture

Place the breadcrumbs in a small bowl and pour the milk over them; let soak 5 minutes until softened. In a large bowl, combine ground beef and ground pork. Add soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1.5 tsp salt and 3/4 tsp black pepper. Mix gently with your hands or a fork just until evenly incorporated—do not overwork or meatballs will be dense.

Shape meatballs

Portion the mixture into 20 equal pieces (about 35–40 g each) and roll lightly between your palms to form compact balls. Place on a tray or plate lined with parchment. Keep them chilled in the refrigerator while you make the sauce, about 10–15 minutes, to help them hold their shape.

Brown meatballs

Heat 2 tablespoons olive oil in a large, deep skillet or sauté pan over medium-high heat. When hot, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning gently with tongs, 6–8 minutes total until a good crust forms but they are not fully cooked through. Transfer browned meatballs to a plate and set aside. Leave any browned bits in the pan for the sauce.

Tomato Sauce

Sauté aromatics

In the same pan used for browning (wipe out if burned, keep fond), add 2 tablespoons extra virgin olive oil and heat over medium. Add diced onion and a pinch of salt; sauté until translucent, 6–8 minutes. Add 3 cloves minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.

Build sauce

Add tomato paste to the pan and cook, stirring, 1–2 minutes to caramelize and remove raw edge. Stir in crushed tomatoes, sugar, dried basil, dried oregano, bay leaf, 1 tsp salt, 1/2 tsp black pepper and 120 ml water or beef broth. Scrape up browned bits from the bottom of the pan and bring mixture to a gentle simmer.

Finish with meatballs

Gently nestle the browned meatballs into the simmering sauce, spooning sauce over them so they are partially submerged. Cover the pan partially and simmer very gently for 18–22 minutes, turning meatballs once halfway through, until internal temperature reaches 72°C (160°F) and sauce has thickened slightly. If sauce becomes too thick, add a splash more water or broth.

Adjust seasoning

Remove bay leaf. Taste sauce and adjust salt and pepper as needed. If sauce tastes too acidic, add up to 1/2 tsp more sugar. Keep warm until serving.

To Serve

If serving with pasta, cook pasta according to package directions in salted water until al dente, reserve 120 ml pasta cooking water, and drain. Toss pasta with a few ladles of sauce and reserved water to coat.

Arrange pasta or bread on plates, top with 2–3 meatballs per serving (or more if preferred), spoon extra sauce over, and finish generously with coarsely grated Pecorino or Parmesan. Garnish with fresh basil leaves if using.

Serve immediately.