Meatballs with Tomato Sauce
I make meatballs at least once a month, so trust me when I say I've tried just about every variation imaginable. After years of experimenting, these have become my go-to. Inspired by recipes from Alison Roman and Half Baked Harvest, these meatballs combine ground beef, pork, whole milk ricotta, Parmesan and plenty of fresh herbs for an incredibly tender, flavorful result. They're browned in a skillet, nestled into a rich tomato sauce and baked under a blanket of melted mozzarella. Serve them over pasta, with crusty bread or straight from the skillet. And do yourself a favor: make extra for the freezer.
Yield: Approximately 22–28 meatballs
Servings: 6-8
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes–1 hour 20 minutes
Total Time: Approximately 1 hour 50 minutes–2 hours, including resting time
Ingredients
For the Meatballs
1 cup whole milk ricotta cheese
½ cup finely chopped fresh parsley
½ cup grated Parmesan cheese
⅓ cup Italian breadcrumbs
2 large eggs
4 garlic cloves, grated
½ medium yellow onion, grated
1 teaspoon Diamond Crystal kosher salt
½ teaspoon freshly ground black pepper
1 pound ground beef
1 pound ground pork
2 tablespoons olive oil, plus more as needed for browning
For the Tomato Sauce & Assembly
½ medium yellow onion, diced
3 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
3–4 anchovy fillets
¼ cup dry red wine
1 (28-ounce) can whole peeled tomatoes, crushed by hand, with their juices
2–3 sprigs fresh oregano, plus more for garnish
4–5 sprigs fresh thyme
1 teaspoon dried parsley
½ teaspoon Diamond Crystal kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
8 ounces fresh mozzarella cheese, sliced
Grated Parmesan cheese, for topping
For the Shrimp and serving
1½ pounds raw shrimp, peeled and deveined (reserved from making the stock)
1 tablespoon olive oil
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper
2 ounces mascarpone cheese, for serving
Chopped fresh parsley, for garnish
Lemon wedges, for serving
Instructions
Prepare the meatball mixture. In a large bowl, combine the ricotta, parsley, Parmesan, Italian breadcrumbs, eggs, grated garlic and grated onion. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Mix until well combined, then let sit for at least 10 minutes to allow the breadcrumbs to hydrate.
Add the meat. Add the ground beef and ground pork to the bowl. Using clean hands, gently mix until everything is evenly incorporated. Avoid overworking the mixture, which can make the meatballs tough.
Shape the meatballs. Roll the mixture into balls approximately 2 inches in diameter. You should have about 22–28 meatballs, depending on their size.
Brown the meatballs. In a large Dutch oven or deep, oven-safe skillet, heat 2 tablespoons olive oil over medium heat. Working in batches to avoid overcrowding, add the meatballs and brown on all sides, approximately 3–4 minutes per batch. You're not trying to cook them through at this point, just develop a nice golden-brown exterior. Transfer the browned meatballs to a plate and set aside.
Preheat the oven. Preheat the oven to 450°F.
Start the tomato sauce. In the same Dutch oven or skillet, add the diced onion, minced garlic and crushed red pepper flakes. Season with a little of the measured salt and pepper. Cook over medium heat, stirring occasionally, for approximately 10 minutes, or until the onion is soft and translucent. Add a splash of olive oil if the pan seems dry.
Add the tomato paste and anchovies. Stir in the tomato paste and anchovy fillets. Cook for approximately 3 minutes, stirring frequently, until the tomato paste deepens in color and the anchovies begin to dissolve into the mixture.
Deglaze the pan. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Simmer the sauce. Add the crushed whole peeled tomatoes and their juices, fresh oregano, thyme and dried parsley. Add the remaining measured salt and pepper. Stir to combine and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce has reduced slightly. Taste and adjust the seasoning as needed.
Assemble the dish. Nestle as many browned meatballs as will comfortably fit into the tomato sauce in a single layer. Arrange the sliced fresh mozzarella over the meatballs and sprinkle generously with grated Parmesan.
Bake the meatballs. Cover the skillet or Dutch oven with an oven-safe lid and transfer to the oven. Bake for 25–30 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F.
Brown the cheese. Remove the lid and return the skillet to the oven for approximately 5 minutes, or until the mozzarella is melted and lightly golden.
Serve. Remove from the oven, garnish with additional fresh oregano and serve warm with your favorite pasta, crusty bread or roasted vegetables.
Serving Suggestions
Serve With:
Bucatini, spaghetti or rigatoni
Garlic bread or crusty sourdough
Roasted zucchini
A simple arugula salad
Creamy polenta
Roasted broccolini
A generous sprinkle of freshly grated Parmesan
Storage
Refrigerator: Store leftover cooked meatballs and sauce in an airtight container in the refrigerator for up to 3–4 days.
Freezer: To freeze uncooked meatballs, arrange them in a single layer on a parchment-lined baking sheet and freeze until firm, approximately 1–2 hours. Transfer to a freezer-safe bag or container and freeze for up to 3 months for best quality.
Thaw frozen raw meatballs overnight in the refrigerator before browning and cooking according to the recipe.
Cooked meatballs can also be frozen with their tomato sauce for up to 3 months. Thaw overnight in the refrigerator and reheat until hot throughout.
Maddie's Tip
Always make extra meatballs for the freezer. I rarely make this recipe without freezing at least half the batch. Just roll the meatballs, place them on a baking sheet and freeze until firm before transferring them to a freezer bag. That way, whenever a meatball craving strikes, you've already done most of the work.
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