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Nonna's Meatballs Recipe

Name: Yats Nonna's Meatballs Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lbs ground beef (80/20); 0.5 lbs ground pork; 0.75 cups Italian-style breadcrumbs; 0.25 cups whole milk; 1 each large egg; 0.5 cups Parmesan cheese, finely grated; 0.25 cups fresh parsley, finely chopped; 2 cloves garlic, minced; 1.5 tsp salt; 0.75 tsp black pepper, freshly ground; 2 tbs olive oil (for searing); 2 tbs extra-virgin olive oil; 0.5 each yellow onion, finely diced; 3 cloves garlic, minced; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp sugar; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional); 6 leaves fresh basil leaves; 1 loaf rustic Italian or sourdough bread, sliced 1/2-inch; 2 tbs olive oil (for brushing); 1 each garlic clove (for rubbing); 1 tbs fresh parsley, chopped (garnish); 0.25 cups freshly grated Parmesan (for serving)

Inspired by Yats

Time1h 15m

Serves4

House made meatballs, marinara sauce, & grilled bread.

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Ingredients

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Meatballs

1 lbs ground beef (80/20)

1/2 lbs ground pork

3/4 cups Italian-style breadcrumbs

1/4 cups whole milk

1 each large egg

1/2 cups Parmesan cheese, finely grated

1/4 cups fresh parsley, finely chopped

2 cloves Garlic, minced

1 1/2 tsp Celtic sea salt

3/4 tsp Black pepper, freshly ground

2 tbs olive oil (for searing)

Marinara Sauce

2 tbs extra-virgin olive oil

1/2 each yellow onion, finely diced

3 cloves Garlic, minced

28 oz crushed tomatoes (canned)

2 tbs tomato paste

1 tsp Dried oregano

1 tsp dried basil

1/2 tsp sugar

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

6 leaves Fresh basil leaves

Grilled Bread & Garnish

1 loaf rustic Italian or sourdough bread, sliced 1/2-inch

2 tbs olive oil (for brushing)

1 each garlic clove (for rubbing)

1 tbs fresh parsley, chopped (garnish)

1/4 cups freshly grated Parmesan (for serving)

Method

Meatballs

Soak breadcrumbs

Place the breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until the milk is absorbed and the mixture is moistened.

Mix meatball ingredients

In a large bowl combine the ground beef and ground pork. Add the soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, 1.5 tsp salt, and 0.75 tsp black pepper. Using your hands or a spoon, gently mix until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 1 1/4-inch (about 2 oz) meatballs. You should get roughly 18–20 meatballs. Roll each gently between your palms to make even spheres; do not pack too tightly.

Sear meatballs

Heat 2 tbs olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown meatballs on all sides about 2–3 minutes per side until a golden crust forms. Transfer seared meatballs to a plate; they will finish cooking in the sauce.

Marinara Sauce

Sweat aromatics

In a heavy-bottomed saucepan or deep skillet, heat 2 tbs olive oil over medium heat. Add the finely diced half onion and cook, stirring, until translucent, 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 2 tbs tomato paste and cook 1 minute to remove raw flavor. Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp sugar, and 0.25 tsp red pepper flakes if using. Stir to combine and bring sauce to a gentle simmer.

Finish with meatballs

Carefully nestle the seared meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs reach an internal temperature of 160°F (71°C) and sauce thickens slightly. Stir occasionally and spoon sauce over meatballs to keep them moist. In the last 2 minutes, stir in torn fresh basil leaves.

Grilled Bread & Garnish

Prepare bread

While the meatballs simmer, brush both sides of the bread slices lightly with 2 tbs olive oil.

Grill bread

Heat a grill pan or skillet over medium-high heat. Place bread slices on the hot surface and grill 1–2 minutes per side until char marks appear and bread is toasted. Remove from heat, rub each slice with the halved garlic clove to impart a light garlic flavor.

Serve

Arrange grilled bread on a platter. Transfer meatballs and marinara to a shallow serving bowl. Sprinkle chopped parsley and freshly grated Parmesan over the meatballs. Serve immediately with the grilled bread for dipping.