Giant or Mini Meatballs in Tomato Sauce
Giant or Mini Meatballs in Tomato Sauce
Ingredients
For the Meatballs
- 1 white onion, medium, finely diced
- 3 garlic cloves, finely chopped
- 1/4 cup ricotta
- 2 eggs, large
- 1/2 cup panko breadcrumbs
- 1 pound ground beef, 80/20
- 1 pound ground pork
- 1/2 cup fresh Italian parsley, finely chopped (from 1/2 large or 1 small bunch)
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon Calabrian chile paste or chile flakes
- 2 teaspoons kosher salt
- black pepper, freshly ground, to taste
- 1 cup Parmigiano Reggiano, grated, plus extra for serving
- 1/2 cup Pecorino, grated
For the Sauce
- 3 tablespoons olive oil, plus more for frying
- 6 garlic cloves, peeled and whole
- 1 can crushed tomatoes, 28-ounce
For Serving (Optional)
- spaghetti, cooked according to package directions
Instructions
- 1
In a large mixing bowl, combine the finely diced white onion, 3 finely chopped garlic cloves, ricotta, eggs, panko breadcrumbs, ground beef, ground pork, finely chopped fresh Italian parsley, dried oregano, dried thyme, Calabrian chile paste or chile flakes, kosher salt, freshly ground black pepper, 1 cup grated Parmigiano Reggiano, and grated Pecorino. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 10 min
- 2
Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Once hot, add the 6 whole peeled garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
⏱️ 3 min
- 3
Pour the 28-ounce can of crushed tomatoes into the skillet with the garlic and oil. Stir to combine and bring the sauce to a gentle simmer.
⏱️ 2 min
- 4
While the sauce simmers, form the meat mixture into your desired size meatballs. You can make one large meatball, several mini meatballs, or a combination of both. Ensure they are compact enough to hold their shape.
⏱️ 10 min
- 5
Gently place the formed meatballs into the simmering tomato sauce. Ensure they are submerged as much as possible. Reduce the heat to low, cover the skillet, and let the meatballs simmer for 30-40 minutes, or until cooked through. The internal temperature of the meatballs should reach 160°F (71°C).
⏱️ 40 min•🌡️ 160
- 6
If serving with pasta, cook spaghetti according to package directions during the last 10-15 minutes of the meatballs' cooking time.
⏱️ 15 min
- 7
Serve the meatballs and sauce over cooked spaghetti, if desired. Garnish with extra grated Parmigiano Reggiano and a sprinkle of fresh Italian parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Giant or Mini Meatballs in Tomato Sauce
For the Meatballs
- 1 white onion, medium, finely diced
- 3 garlic cloves, finely chopped
- 1/4 cup ricotta
- 2 eggs, large
- 1/2 cup panko breadcrumbs
- 1 pound ground beef, 80/20
- 1 pound ground pork
- 1/2 cup fresh Italian parsley, finely chopped (from 1/2 large or 1 small bunch)
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon Calabrian chile paste or chile flakes
- 2 teaspoons kosher salt
- black pepper, freshly ground, to taste
- 1 cup Parmigiano Reggiano, grated, plus extra for serving
- 1/2 cup Pecorino, grated
For the Sauce
- 3 tablespoons olive oil, plus more for frying
- 6 garlic cloves, peeled and whole
- 1 can crushed tomatoes, 28-ounce
For Serving (Optional)
- spaghetti, cooked according to package directions
Instructions
- 1
In a large mixing bowl, combine the finely diced white onion, 3 finely chopped garlic cloves, ricotta, eggs, panko breadcrumbs, ground beef, ground pork, finely chopped fresh Italian parsley, dried oregano, dried thyme, Calabrian chile paste or chile flakes, kosher salt, freshly ground black pepper, 1 cup grated Parmigiano Reggiano, and grated Pecorino. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 10 min - 2
Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Once hot, add the 6 whole peeled garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
⏱️ 3 min - 3
Pour the 28-ounce can of crushed tomatoes into the skillet with the garlic and oil. Stir to combine and bring the sauce to a gentle simmer.
⏱️ 2 min - 4
While the sauce simmers, form the meat mixture into your desired size meatballs. You can make one large meatball, several mini meatballs, or a combination of both. Ensure they are compact enough to hold their shape.
⏱️ 10 min - 5
Gently place the formed meatballs into the simmering tomato sauce. Ensure they are submerged as much as possible. Reduce the heat to low, cover the skillet, and let the meatballs simmer for 30-40 minutes, or until cooked through. The internal temperature of the meatballs should reach 160°F (71°C).
⏱️ 40 min•🌡️ 160 - 6
If serving with pasta, cook spaghetti according to package directions during the last 10-15 minutes of the meatballs' cooking time.
⏱️ 15 min - 7
Serve the meatballs and sauce over cooked spaghetti, if desired. Garnish with extra grated Parmigiano Reggiano and a sprinkle of fresh Italian parsley.
⏱️ 5 min