Nonna's Tuscan Hearth Italian Meatballs
Tender, juicy Italian meatballs crafted from a blend of premium beef and pork, fresh herbs, garlic, Parmigiano-Reggiano, and breadcrumbs before being gently simmered in a rich San Marzano tomato sauce. These gourmet meatballs are incredibly flavorful, exceptionally moist, and perfect served over pasta, tucked into sandwiches, or enjoyed with creamy polenta and crusty artisan bread.
Nonna's Tuscan Hearth Italian Meatballs
shopping_basketIngredients
- Ground Beef1 lb (450g), 80/20
- Ground Pork1 lb (450g)
- Italian Breadcrumbs1 cup
- Whole Milk1/2 cup
- Large Eggs2
- Parmigiano-Reggiano1 cup, freshly grated
- Garlic5 cloves, finely minced
- Yellow Onion1/2 small, finely grated
- Fresh Parsley1/3 cup, finely chopped
- Fresh Basil2 tbsp, finely chopped
- Dried Oregano1 tsp
- Fine Sea Salt2 tsp
- Freshly Ground Black Pepper1 tsp
- Olive Oil2 tbsp
- San Marzano Crushed Tomatoes28 oz (800g)
- Tomato Sauce15 oz (425g)
- Tomato Paste2 tbsp
- Fresh Basil Leaves6, for the sauce
- Granulated Sugar1 tsp, optional
Nutrition Per Serving
Calories
585
Protein
35g
Fat
37g
Carbs
24g
restaurantInstructions
Prepare the Breadcrumb Mixture
In a medium bowl, combine the Italian breadcrumbs and whole milk. Let the mixture rest for 5 minutes until the breadcrumbs fully absorb the milk and become soft.
This mixture, known as a panade, keeps the meatballs exceptionally tender and juicy.
Mix the Meatball Ingredients
In a large mixing bowl, combine the ground beef, ground pork, softened breadcrumb mixture, eggs, Parmigiano-Reggiano, garlic, grated onion, parsley, basil, oregano, salt, and black pepper. Mix gently with your hands just until everything is evenly combined.
Shape the Meatballs
Lightly wet your hands and form the mixture into approximately 18 to 20 evenly sized meatballs, about 2 inches in diameter. Place them on a parchment-lined tray while you prepare the skillet.
Avoid compressing the meat too firmly. Loosely formed meatballs remain lighter and more tender after cooking.
Brown the Meatballs
Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Brown the meatballs in batches for about 2 to 3 minutes per side until a deep golden crust forms. They do not need to be fully cooked at this stage. Transfer them to a plate.
Prepare the Tomato Sauce
Reduce the heat to medium. Add the tomato paste to the same pan and cook for 1 minute. Stir in the crushed San Marzano tomatoes, tomato sauce, fresh basil leaves, and optional sugar. Bring the sauce to a gentle simmer while scraping up the flavorful browned bits from the bottom of the pan.
Simmer the Meatballs
Carefully return the browned meatballs to the simmering sauce. Cover partially and cook over low heat for 30 minutes, occasionally turning the meatballs so they cook evenly and absorb the rich tomato flavor.
Gentle simmering keeps the meatballs moist while allowing the sauce to develop incredible depth of flavor.
Finish the Sauce
Taste the sauce and adjust the seasoning with additional salt or black pepper if needed. Remove the basil leaves if desired and allow the sauce to simmer uncovered for another 5 minutes to slightly thicken.
Prepare for Serving
Serve the meatballs generously coated with the tomato sauce. Top with freshly grated Parmigiano-Reggiano, chopped parsley, and torn basil leaves. Pair with spaghetti, creamy polenta, garlic bread, or toasted ciabatta.
For authentic Italian flavor, grate the Parmesan fresh just before serving instead of using pre-grated cheese.
Store Leftovers
Allow the meatballs to cool completely before storing them in an airtight container with the sauce. Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat and Enjoy Again
Reheat the meatballs gently in the tomato sauce over low heat until thoroughly warmed. Add a splash of water if the sauce has thickened too much during storage.
Meatballs often taste even better the following day because the herbs and spices continue to infuse both the meat and the sauce.
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