🍖Perfect Meatballs with Weekday Sauce
by Evan Perry
Advanced meatball recipe using a three-meat blend and flavor bomb technique, served with a blended tomato sauce
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
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- 0.5 lbground beef
- 0.5 lbground pork
- 0.5 lbground veal
- 3eggs
- 0.75 cupbreadcrumbs
- 2 Tbspricotta cheese
- 0.25 cuptomato puree
- 0.75 cupPecorino Romano cheese(grated)
- 2 clovesgarlic(grated)
- 0.25 cupfresh parsley(chopped)
- salt(to taste)
- black pepper(to taste)
- 1 canSan Marzano tomatoes(whole peeled)
- 1 canBianco DiNapoli tomatoes(whole peeled)
- 0.5 cuppassata
- 3 clovesgarlic(sliced thin)
- 1basil stem
- 0.5 cupolive oil(for frying)
- 0.25 cupolive oil(for sauce)
- fresh basil leaves(for garnish)
- Parmigiano Reggiano(for serving)
Instructions
- 1Combine ground beef, ground pork, and ground veal (about 1.5 lbs total) with 3 eggs in a bowl. Mix thoroughly until every fiber is coated with egg. Set aside.
- 2Make the slurry by combining breadcrumbs, ricotta, tomato puree from canned tomatoes, grated Pecorino Romano, grated garlic, chopped parsley, salt, and black pepper. Mix by hand until homogeneous.
- 3Break up the slurry into the meat mixture and combine thoroughly with hands. Refrigerate for at least 1 hour, preferably overnight.
- 4For the sauce, run San Marzano and Bianco DiNapoli tomatoes through a food mill. Add passata for consistency.
- 5Heat olive oil in pan over medium-high heat with sliced garlic and basil stem. When garlic is golden, add tomatoes and water from rinsing cans. Season with salt, bring to boil, then simmer 10-15 minutes.
- 6Form meatballs using ice cream scoop (about 1.5-2 oz each). Roll smooth with cupped hands.
- 7Heat 1 inch olive oil in non-stick pan. Fry meatballs until deep golden brown on all sides.
- 8Transfer browned meatballs to tomato sauce and cook for exactly 1 hour.
- 9Serve meatballs with sauce, garnish with basil leaves and Parmigiano Reggiano.
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Sources
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.