Oven Braised Spicy Meatballs Recipe

Soak breadcrumbs

In a small bowl combine panko breadcrumbs and whole milk; let sit 5 minutes until milk is absorbed and mixture is soft.

Mix meatball ingredients

In a large bowl add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, finely chopped onion, chopped parsley, red pepper flakes, smoked paprika, 1 1/2 tsp kosher salt, and 3/4 tsp black pepper. Gently mix with your hands or a large spoon until just combined; avoid overworking to keep meatballs tender.

Portion meatballs

Using a 1 1/4-inch scoop or tablespoon, portion the mixture into roughly 1 1/4 to 1 1/2-inch meatballs (about 20–24 meatballs). Roll gently between your palms to form smooth balls; place on a tray or baking sheet lined with parchment.

Sear meatballs

Preheat oven to 350°F (175°C). Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. When oil is shimmering, add meatballs in a single layer without crowding (work in batches). Cook 2–3 minutes per side, turning to brown all sides — you want a good crust but not fully cooked through. Transfer browned meatballs back to the skillet or to the tray while you prepare the sauce.

Sweat aromatics

Reduce heat under the skillet to medium. Add 1 tbsp olive oil if the pan is dry. Add 1 tsp minced garlic and 1 tsp crushed red pepper flakes; sauté 30–45 seconds until fragrant but not browned.

Build sauce

Stir in 2 tbsp tomato paste and cook 1 minute to remove raw flavor. Deglaze the pan with 1/4 cup dry red wine (if using), scraping up browned bits from the bottom. Add 14 oz crushed tomatoes, 1/2 cup stock, 1 tsp brown sugar, 1 tsp Worcestershire sauce, and 1 tsp dried oregano. Stir to combine.

Season and simmer

Bring sauce to a gentle simmer, then add 1 tsp lemon juice, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Taste and adjust seasoning — add up to an additional 1/4 tsp salt or more red pepper flakes for heat if desired. Let sauce simmer 3–5 minutes to meld flavors.

Braise meatballs in oven

Nestle the browned meatballs into the simmering sauce in the ovenproof skillet so they're partially submerged. Spoon sauce over top to coat. Transfer skillet to the preheated 350°F (175°C) oven and bake 18–22 minutes, until meatballs reach an internal temperature of 160°F (71°C) and are cooked through. If using a non-ovenproof skillet, move meatballs and sauce to a baking dish before placing in oven.

Remove skillet from oven and let rest 5 minutes. Taste sauce and adjust seasoning with a pinch more salt, pepper, or a squeeze of lemon if desired.

Sprinkle chopped fresh parsley and 2 tbsp grated Parmesan over the meatballs. Add an extra pinch (1/4 tsp) of red pepper flakes if you like more heat.

Serve hot: these meatballs are excellent over cooked pasta, creamy polenta, toasted bread, or as an appetizer with toothpicks. Spoon extra braising sauce over each serving.