Recipe courtesy of The Meatball Stoppe

Nonna's Traditional Meatballs

  • Level: Intermediate
  • Total: 2 hr 15 min
  • Active: 45 min
  • Yield: about 25 meatballs
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Ingredients

1 pound ground beef chuck

1 pound ground pork 

1 1/4 cups milk 

3 eggs, lightly beaten 

4 cloves garlic, minced 

1/2 cup fresh basil

1/2 cup chopped fresh flat-leaf parsley 

1 teaspoon cayenne

1 teaspoon kosher salt 

1/2 cup dried breadcrumbs 

1/2 to 3/4 cup grated Romano cheese 

Roasted Tomato Sauce, recipe follows

Roasted Tomato Sauce:

15 cloves garlic, peeled and crushed

6 oil-packed anchovy fillets

1/4 cup extra-virgin olive oil

1 teaspoon red pepper flakes 

1 teaspoon kosher salt 

Two 28-ounce cans whole peeled tomatoes, with their juices

1/2 teaspoon dried oregano 

Directions

  1. Preheat the oven to 350 degrees F.
  2. Combine the ground beef and ground pork in a large bowl. Set aside.
  3. In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
  4. Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
  5. With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
  6. Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
  7. Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.

Roasted Tomato Sauce:

  1. Preheat the oven to 425 degrees F.
  2. In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
  3. Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.

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