The OG Italian Grandma Way To Make Meatballs

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and provides a cheesy flavor, while pecorino is usually less expensive.

Soak fresh white bread in milk and mash it into a paste to create a pinade.

Combine ground beef and ground pork in a bowl.

Add finely chopped mortadella to the meat mixture.

Grate a whole shallot and add to the mixture.

Add minced fresh garlic to the meat mixture.

Add one large egg to the mixture to help bind the meatballs.

Add chopped fresh parsley, pecorino cheese, and Italian seasoning to the mixture.

Mix everything until just combined, being careful not to overmix.

Cook a small piece of the meat mixture to check for seasoning.

Use a cookie scoop to portion out the meatballs.

Wet your hands and roll the meatballs while they are cold to help them hold their shape.

Sear the meatballs in a pan until browned on the outside, but not cooked through.

In a separate pan, add chopped onion and olive oil, cooking until softened.

Add minced fresh garlic, thyme, oregano, and red pepper flakes to the onion and cook until fragrant.

Stir in tomato paste and cook until it turns a brick red color.

Crush whole canned San Marzano tomatoes by hand and add to the sauce.

Add butter to the sauce for richness.

Let the sauce simmer on its own to concentrate the flavors before adding the meatballs.

Add the seared meatballs to the sauce and simmer low and slow for 2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens