For the Meatballs

NutritionSortLoading...
Loading...

1 large egg

½ cup whole-milk ricotta

¼ cup finely grated Pecorino Romano, plus extra for serving

¼ cup finely chopped fresh flat-leaf parsley

1 garlic clove, finely chopped

Kosher salt (such as Diamond Crystal) and freshly ground black pepper

½ pound ground beef

½ pound ground pork 

¼ cup olive oil, plus more for drizzling 

Select allAdd

For the Sauce

SortLoading...
Loading...

1 tablespoon olive oil

1 garlic clove, finely grated 

1 (24-ounce) jar passata or 1 (28-ounce) can crushed tomatoes

Select allAdd

1. Prepare the meatballs: In a large bowl, whisk to combine the egg, ricotta, Pecorino Romano, parsley, garlic, 2 teaspoons salt and 1½ teaspoons pepper. With your hands or a spatula, mix in the ground beef and pork until the ingredients are evenly distributed.

2. Form the meatballs: Using a standard soup spoon, scoop a scant ¼ cup of the meatball mixture into the palm of your hand, and use the spoon to scrape the mixture against your palm and shape it into a ball. Repeat with the remaining mixture to form 12 meatballs.

3. Make the sauce: In a medium saucepan, heat the 1 tablespoon olive oil over medium. Add the garlic and stir until fragrant, about 1 minute. Add the passata and simmer on low until bubbling, 4 to 5 minutes, season with salt and pepper.

4. To cook the meatballs, heat the ¼ cup olive oil in a medium skillet over medium heat. Once the oil is hot and shimmery, add half the meatballs and sear until golden brown on all sides, 4 to 5 minutes. Transfer the browned meatballs to the prepared sauce and repeat with the remaining meatballs.

5. Simmer the seared meatballs in the tomato sauce until they are cooked through and tender, 20 to 25 minutes.

6. Serve the meatballs with the tomato sauce, more Pecorino and a drizzle of olive oil.