Description
A flavorful and comforting recipe for Auntie’s Disappearing Meatballs featuring ground beef, ricotta, Parmesan, and a rich tomato sauce, simmered to perfection. These tender meatballs are perfect for a family dinner and serve 6 to 8 people.
Ingredients
Scale
Meatball Mixture
- 1 lb 90/10 ground beef
- 1 egg
- 4 oz whole milk ricotta cheese
- 1 cup panko crumbs
- 1 cup grated Parmigiano Reggiano cheese (or grated Parmesan cheese)
- 2 minced shallots
- 2 minced garlic cloves
- 1 tablespoon extra-virgin olive oil (for coating hands)
Cooking Sauce and Garnish
- 28 oz can of tomato sauce
- Fresh parsley (for garnish)
- 1/2 cup water (divided, as needed for simmering)
Instructions
- Mix Ingredients: Place all meatball mixture ingredients—ground beef, egg, ricotta cheese, panko crumbs, Parmigiano Reggiano, shallots, and garlic—in a medium bowl. Mix thoroughly with your hands or a spoon until everything is well combined and the mixture feels firm enough to shape.
- Form Meatballs: Coat your hands with the olive oil to prevent sticking. Using your oiled hands, shape the mixture into 3 to 4 oz meatballs, about golf ball size.
- Cook Meatballs in Sauce: Pour the tomato sauce into a large frying pan or skillet and add about 1/4 to 1/2 cup of water to thin the sauce slightly for simmering. Drop the meatballs into the sauce carefully, allowing room between them. Let them cook on one side over medium heat for about 10 minutes.
- Simmer and Turn: Gently turn the meatballs over to cook the other side, adding a little more water if needed to keep the sauce from thickening too fast. Continue to simmer for another 10 minutes, spooning sauce over the meatballs regularly to keep them moist and flavorful.
- Garnish and Serve: When meatballs are cooked through and tender, sprinkle fresh parsley on top for garnish. Serve hot with your choice of pasta, bread, or a side salad.
Notes
- Using 90/10 lean ground beef ensures meatballs hold together well and stay juicy.
- Coating hands with olive oil helps prevent the meat mixture from sticking while forming meatballs.
- Simmering meatballs gently in tomato sauce allows them to absorb rich flavors and become tender without drying out.
- If you prefer, substitute grated Parmesan cheese for Parmigiano Reggiano.
- Serve with spaghetti or on a sub roll for a classic Italian-style meal.
