Nonna Anna's Meatballs Recipe

Soak breadcrumbs

Place the Panko breadcrumbs in a small bowl and pour the whole milk over them. Let sit for 5 minutes until softened, then stir to combine.

Combine meatball ingredients

In a large bowl, combine ground beef, ground pork, softened breadcrumbs, egg, 1/2 cup grated Pecorino, minced garlic, finely chopped parsley, finely diced red onion, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 1 1/4-inch (about 2 oz) meatballs for roughly 18–20 meatballs. Roll each gently between your palms to form compact balls; avoid packing them too tight.

Brown the meatballs

Heat 3 tablespoons extra virgin olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, turning with tongs, about 6–8 minutes total until nicely caramelized but not cooked through. Transfer browned meatballs to a plate lined with paper towel.

Sauté garlic

In a large heavy-bottomed saucepan or deep skillet, heat 2 tablespoons extra virgin olive oil over medium heat. Add the thinly sliced garlic and sauté until fragrant and just turning golden, about 1 minute—do not let burn.

Build the sauce

Stir in the tomato paste and cook 30 seconds. Add the crushed tomatoes, dried oregano, 1 tsp salt, and 1/2 tsp sugar if using. Bring to a gentle simmer, stirring to combine.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, partially cover, and simmer gently for 20–25 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has slightly thickened. Stir occasionally and spoon sauce over meatballs to keep them moist. Add torn basil leaves in the last 5 minutes of simmering.

Make gremolata

While the sauce simmers, combine 1/2 cup finely chopped parsley, lemon zest from one large lemon, 1 teaspoon grated garlic, 1 tablespoon extra virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Taste and adjust seasoning — the gremolata should be bright, garlicky, and slightly oily so it disperses over the hot meatballs.

Plate and finish

Spoon warm tomato sauce onto a serving platter or individual plates, place meatballs on top, and spoon a little extra sauce over them. Sprinkle generously with 1/2 cup grated Pecorino Romano and scatter the gremolata over the meatballs. Drizzle about 1 tablespoon extra virgin olive oil over everything for shine and richness.

Serve

Serve immediately with crusty bread, polenta, or pasta. Leftovers keep refrigerated for up to 3 days; reheat gently in a saucepan until warmed through.