Meatballs are one of the most beloved and versatile dishes in the culinary world. Whether you’re making them for a family dinner or for a party, there’s just something so comforting and satisfying about a plate of tender, flavorful meatballs. And if you’re looking for the perfect meatball recipe, look no further than this one.
Best Meatballs
Meatballs are one of the most beloved and versatile dishes in the culinary world. Whether you’re making them for a family dinner or for a party, there’s just something so comforting and satisfying about a plate of tender, flavorful meatballs. And if you’re looking for the perfect meatball recipe, look no further than this one.
- Total Time: 2 hours
Ingredients
Meatballs
1 cup panko breadcrumbs
1/4 cup whole milk
1 1/2 cups freshly grated Parmigiano-Reggiano
1/2 large yellow onion, minced
2/3 cup finely chopped fresh Italian parsley leaves
2 extra-large eggs
4 large garlic cloves, minced
2 teaspoons pure ground red pepper flakes, plus more to taste
1 teaspoon kosher salt
1 tablespoon Chef Stu’s Greek Seasoning
1 teaspoon freshly ground black pepper
1 pound ground pork
1 pound ground veal
8 ounces of pancetta, finely chopped
All-purpose flour, for dredging
1/4 cup extra-virgin olive oil, plus more as needed
Tomato Sauce
1/2 yellow onion, minced
Two 28-ounce cans whole peeled plum tomatoes, crushed with your hands
1 teaspoon kosher salt
1/2 teaspoon fresh black pepper
1/2 cup chicken stock
Instructions
To make the tomato sauce: start by mincing half of a yellow onion. In a large pot or Dutch oven, heat some oil over medium heat and add the minced onion. Cook for a few minutes until the onion is soft and translucent.
Add two 28-ounce cans of whole peeled plum tomatoes to the pot, crushing them with your hands as you add them.
Season the sauce with 1 teaspoon of kosher salt and 1/2 teaspoon of fresh black pepper.
Add 1/2 cup of chicken stock to the pot and stir to combine.
Bring the sauce to a simmer and let it cook for about 30-40 minutes, stirring occasionally, until it thickens and the flavors meld together.
To make the meatballs, soak breadcrumbs in milk for 5 minutes. Mix Parmigiano-Reggiano, onion, parsley, eggs, garlic, red pepper flakes, salt, and pepper in a bowl.
Add pork, veal, pancetta, and bread, and combine with fingertips. Roll into 2-ounce balls, dredge in flour, and refrigerate for at least an hour.
Sear meatballs in olive oil in batches, remove, and wipe the pan. Return the meatballs to the pan, and add tomato sauce.
Braise in the oven for 1 hour. Rest in the sauce for 10 minutes, then refrigerate or serve immediately.
To serve, spoon sauce on a plate, add meatballs, and sprinkle with Parmigiano-Reggiano. Serve with toasted bread.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
Recipe Card powered by
