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Party Meatballs Recipe

Recipe by Pedro M. A. Neves

These Italian-style party meatballs are tender, flavorful bites finished in a rich tomato sauce infused with garlic and herbs. Perfect for serving at gatherings, they can be made ahead and reheated, making them an ideal crowd-pleasing appetizer or main course option. The combination of beef and pork creates a balanced texture that stays moist throughout cooking.

Ingredients

• 500g ground beef (18% fat)
• 250g ground pork
• 100g fresh breadcrumbs
• 50g whole milk
• 1 large egg
• 50g Parmigiano-Reggiano cheese, finely grated
• 4 cloves garlic, minced
• 15ml fresh parsley, chopped
• 5ml fresh oregano, chopped
• 2.5ml fine sea salt
• 1.25ml black pepper
• 30ml olive oil
• 400g canned crushed tomatoes (14 oz)
• 200ml whole milk or heavy cream (6.75 fl oz)
• 3 cloves garlic, sliced
• 5ml dried oregano
• 2.5ml sugar
• Salt and pepper to taste

Instructions

1. Combine breadcrumbs and milk in a small bowl and let sit for 2 minutes until the breadcrumbs absorb the liquid and form a paste.

2. In a large mixing bowl, combine ground beef, ground pork, the breadcrumb mixture, egg, grated Parmigiano-Reggiano, minced garlic, parsley, fresh oregano, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.

3. Form the meat mixture into 24 meatballs, approximately 35g each, rolling them between your palms into smooth, compact spheres. Place on a parchment-lined tray.

4. Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add meatballs and sear for 3-4 minutes per side until golden brown. Transfer to a clean plate.

5. In the same skillet, add sliced garlic and cook for 30 seconds until fragrant. Pour in crushed tomatoes, add dried oregano and sugar, then stir to combine.

6. Return the meatballs to the skillet, nestling them into the sauce. Reduce heat to low and simmer for 15 minutes until the meatballs are cooked through and the sauce has thickened slightly.

7. Stir in the milk or heavy cream and cook for an additional 2-3 minutes until the sauce reaches a silky consistency. Season with salt and pepper to taste.

8. Transfer meatballs and sauce to a serving dish. Serve warm, optionally garnished with fresh parsley and additional grated cheese.

Substitutions

• Use ground veal instead of pork for a more delicate flavor profile
• Substitute panko breadcrumbs for traditional breadcrumbs for a slightly coarser texture
• Replace dairy milk with unsweetened almond milk in both the meat mixture and sauce for a dairy-free version
• Use crushed fresh tomatoes or tomato passata instead of canned for a fresher taste

Tips

• Prepare the meatballs up to 8 hours ahead and refrigerate before cooking; this helps them hold their shape and improves flavor development
• The meatballs can be fully cooked, cooled, and frozen for up to 3 months; reheat gently in sauce over low heat for 10-15 minutes
• Avoid overworking the meat mixture as this makes the meatballs dense and tough; mix just until ingredients are distributed
• For a party, prepare the sauce ahead and reheat it before adding the seared meatballs for best texture

Italian meatballs, or polpettone when served as a main course, have ancient roots in Southern Italian cuisine and were traditionally made with meat from local farms combined with breadcrumbs as an economical stretcher. The creamy tomato sauce reflects the influence of dairy-rich Northern Italian cooking techniques.

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