There’s something incredibly comforting about homemade meatballs, especially when you know they’re made the old-fashioned way. This recipe brings together a blend of beef, pork, and delicious additions like mortadella and pecorino cheese, all simmered in a rich tomato sauce. The combination of flavors is genuinely irresistible, making these meatballs a staple for family dinners or special occasions. Plus, they’re surprisingly easy to make in your own kitchen, yielding tender and juicy bites that are sure to impress.

Why You’ll Love This Recipe

• Packed with flavorful ingredients, making every bite a delight.
• Easy to follow, perfect for both beginner and seasoned cooks.
• Comes with a rich tomato sauce that enhances the meatballs beautifully.
• Perfect for meal prep and can be enjoyed in various dishes.
• They freeze well, so you can always have a delicious meal ready.

Ingredients

For the Meatballs:

• 1 cup (120 g) fresh white bread, soaked in milk
• 1 lb (450 g) ground beef
• 1 lb (450 g) ground pork
• 1/4 cup (60 g) mortadella, finely chopped
• 1/2 cup (50 g) pecorino cheese, grated
• 1 large egg
• 2 tablespoons (30 g) fresh parsley, chopped
• 1 shallot, grated
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the Sauce:

• Olive oil for cooking
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1 teaspoon fresh oregano
• 1/2 teaspoon red pepper flakes (optional, for a kick)
• 2 tablespoons (30 g) tomato paste
• 2 cans (28 oz or 796 g each) whole San Marzano tomatoes, crushed
• 2 tablespoons (30 g) butter
• Salt and pepper to taste

Ingredient Notes

Using fresh bread soaked in milk adds a nice texture and moisture to the meatballs, ensuring they don’t dry out during cooking. Pecorino cheese offers a sharp flavor that complements the meats well, but feel free to substitute it with Parmesan if needed. Mortadella adds a unique rich taste, but you can skip it or use a different Italian deli meat if unavailable.

Kitchen Tools Needed

• Mixing bowls
• Baking sheet
• Skillet or frying pan
• Wooden spoon or spatula
• Whisk for the egg

Step-by-Step Instructions

1. Prepare the Bread: In a bowl, soak the fresh bread in milk until all the milk is absorbed, then mash it into a smooth paste.
2. Make the Meatball Mixture: Add the ground beef, ground pork, mortadella, pecorino cheese, egg, parsley, shallot, minced garlic, Italian seasoning, salt, and pepper to the bowl with the bread paste. Mix gently until just combined; avoid overmixing to keep the meatballs tender.
3. Taste for Seasoning: Before rolling, cook a small piece of the mixture in a pan to check the seasoning and adjust salt and pepper as needed.
4. Form the Meatballs: Wet your hands to prevent sticking and roll the meat mixture into balls, about 1.5 inches (4 cm) in diameter. A cookie scoop can help ensure even portions.
5. Brown the Meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs in batches, browning them on all sides for about 5-7 minutes. They don’t need to be cooked through yet; you just want a nice crust.
6. Sauté Onions for the Sauce: In a separate pan, heat more olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
7. Add Aromatics: Stir in the minced garlic, thyme, oregano, red pepper flakes, and tomato paste. Cook for another minute until fragrant.
8. Add Tomatoes: Pour in the crushed San Marzano tomatoes and add butter, stirring to combine. Season with salt and pepper. Let this simmer on low heat for 10 minutes.
9. Simmer with Meatballs: Carefully add the browned meatballs to the sauce, cover, and let them simmer gently for about 2 hours. This will help them absorb the flavors and become tender.
10. Serve: Serve the meatballs with plenty of the sauce, some crusty bread for dipping, and a sprinkle of additional pecorino cheese on top.

Pro Tips

• Don’t rush the simmering process; the longer the meatballs cook in sauce, the better they taste.
• If you want extra flavor, you can deglaze the pan where you browned the meatballs with a splash of red wine before adding the tomatoes.
• You can keep the meatballs in sauce on low heat for longer if needed; this is a great dish to make ahead and let the flavors deepen.

Common Mistakes

• Overmixing the meatball mixture can lead to dense meatballs; mix until just combined.
• Browning at too high a temperature can burn the outside while leaving the inside raw; aim for medium heat.
• Forgetting to taste the mixture before rolling can lead to underseasoned meatballs.

Variations

• Substitute ground turkey or chicken for a lighter version.
• Add chopped spinach or other greens for extra nutrients.
• Experiment with different cheeses like mozzarella for a gooey center.
• Use fresh herbs like basil instead of parsley for a different flavor profile.

Serving Suggestions

These meatballs are perfect served over spaghetti or in a sub with melted cheese. Pair them with a side salad or garlic bread for a complete meal.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen; just make sure they are fully cooled before freezing.

Reheating Tips

Reheat the meatballs in a saucepan over low heat, adding a splash of water or broth to keep them moist. You can also warm them in the oven at 350°F (175°C) covered with foil.

Nutrition Estimate

Calories: 370 per serving
Protein: 30 g
Carbs: 15 g
Fat: 22 g

Recipe Summary

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6-8
Cuisine: Italian
Course: Main
Calories: 370

Frequently Asked Questions

Can I make these meatballs ahead of time?
Absolutely! They store well and can be frozen. Just reheat before serving.

What can I use instead of ground pork?
You can substitute ground turkey or chicken if you prefer.

How do I know when the meatballs are done?
They should reach an internal temperature of 160°F (70°C) when cut open.

What should I serve with meatballs?
They go well with pasta, polenta, or even in a meatball sub sandwich.

Can I add vegetables to the meatball mix?
Sure! Finely chopped veggies like bell peppers or zucchini can be great additions for extra flavor and nutrients.

This recipe will quickly become your go-to for juicy and flavorful meatballs. Enjoy the warmth and comfort they bring to your table!

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