One of our favourite Rachel Ray quote says everything you need to know about making meatballs: “My mom said the two most important kitchen utensils are attached to your arms… you cannot mix up meatballs with a wooden spoon, get in there and get your fingers dirty!” For our meatball recipe, you have to use your hands to mix, too!
Meatballs are arguably one of the most iconic Italian-American cultural imports for home cooks. In fact, it can be hard to deny their prevalence once you start paying attention. Many families boast their own secret recipes, you can invariably find them on the appetizers or shareables section of Italian eateries world-wide, and there of course dozens of zeitgeist cultural references (The Sopranos or Jersey Shore to name a few).
This recipe for Meatballs and Red Sauce uses a beef and pork blend mixed with ricotta to impart a delicious meaty flavour while maintaining moisture. By searing the meatballs in a skillet before cooking them in a bright homemade tomato sauce, we further lock in that juicy bite. Don’t skimp here on the size of the balls.
How to cook meatballs
What are the best meats to use for meatballs?
Many prefer a blend of beef and pork for flavour, but ground turkey or chicken can be used for a lighter option.
How do you keep meatballs from falling apart?
To stop meatballs from falling apart, use enough binders like eggs and breadcrumbs. This meatball recipe uses 2 eggs and one cup of bread crumbs. Also, be gentle when shaping meatballs.
What is the ideal cooking method for meatballs?
To make meaty, moist meatballs, the best method is to sear or fry them in a skillet, and then simmer in red sauce, just like our recipe. Simmering in sauce enhances the flavours of the meatball.
Can meatballs be frozen for later use?
Yes! Meatballs freeze well. Cook them first, let them cool, then freeze in a single layer before transferring to a freezer bag.
Can I freeze homemade tomato sauce?
If you’re looking to freeze smaller portions of sauce, check out Souper Cubes, a product that’s gone viral on Tik Tok.
Big Ol’ Meatballs in Red Sauce
Equipment
- food processor
- chef's knife
- cutting board
- large mixing bowl
- baking sheet
- ⅓ measuring cup
- large skillet
- large pot & lid
Ingredients
Meatballs
- 4 strips thick-sliced bacon chopped
- 450 g ground beef
- 450 g ground pork
- 4 cloves garlic minced
- 2 eggs lightly beaten
- 1 cup ricotta cheese
- 1 cup fresh bread crumbs
- 1 cup finely grated Parmesan
- ½ cup chopped parsley
- 2½ tsp fennel seeds crushed
- 1 tsp dried oregano
- 1¾ tsp kosher salt
- ¾ tsp crushed hot pepper flakes optional
- ¼ cup olive oil divided
Red Sauce
- ¼ cup extra-virgin olive oil
- ½ onion finely chopped
- 2 cloves garlic thinly sliced
- 1 650-g bottle passata
- ¾ cup water
- 1 sprig basil
- 1 tsp granulated sugar
- ½ tsp each salt and freshly ground black pepper
To Serve
- finely grated Romano or Parmesan cheese
- basil leaves
Instructions
Meatballs
- Place bacon in food processor and pulse until finely chopped. Scrape into large bowl. Crumble in beef, pork, garlic, eggs, ricotta, bread crumbs, Parmesan, parsley, fennel seeds, oregano, salt and crushed hot pepper flakes (if using). Using hands (a wooden spoon won’t do the job), mix to thoroughly combine.
- Line a baking sheet with parchment paper. Using wet hands and ⅓ cup dry measure, portion and firmly roll into rounds; place onto prepared pan.
- In large skillet, heat half of the olive oil over medium-high. Cook meatballs in 2 batches, turning until browned and adding remaining oil for second batch, 5 to 7 minutes. Transfer to plate. Discard fats.
Red Sauce
- Meanwhile, in large pot, heat olive oil over medium. Add onion and cook, stirring, until softened, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add passata, then swirl ¾ cup water in jar to catch all the juices and add to pot. Stir in basil, sugar, salt and pepper. Bring to a low boil; simmer over medium-low heat for 5 minutes.
- Add meatballs. Cover and simmer, stirring occasionally, for about 15 minutes.
To Serve
- Serve meatballs with sauce, Romano or Parmesan cheese and basil leaves.
