Meatballs

Family Meatballs in Creamy Tomato Sauce

These meatballs are a staple in my kitchen and a true family favorite. Every time my son comes home, this is the very first meal I make. I always double the batch, knowing leftovers won’t last long. Light, flavorful, and comforting, these meatballs are more than a recipe — they’re a little piece of home.

Meatball Ingredients

  • 1½ cups breadcrumbs
    (toasted focaccia or sourdough, homemade preferred)

  • 1 cup whole milk

  • 1 medium onion, finely chopped

  • 4 garlic cloves, finely minced

  • 2 large portobello mushrooms (about 160 g), finely chopped

  • 1 cup freshly grated Parmesan cheese

  • 1 tbsp Italian seasoning

  • 1 tsp chili flakes (adjust to taste)

  • 1 tbsp salt

  • 2 large eggs

  • 1 lb ground beef (80/20)

  • 2 spicy Italian sausages, casings removed

  • Olive oil, for sautéing

For Rolling

  • 1 cup breadcrumbs

  • ½ cup grated Parmesan cheese

Mix together and set aside.

How to Make the Meatballs

1. Sauté the vegetables
Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the mushrooms (adding more olive oil if needed) and sauté until tender and all moisture has cooked off, about 10 minutes total. Set aside to cool.

2. Prepare the breadcrumbs
In a bowl, combine breadcrumbs and milk. Let soak while the vegetables cool. This keeps the meatballs light and tender.

3. Mix the meatballs
In a large bowl, combine the soaked breadcrumbs, sautéed vegetables, Parmesan, Italian seasoning, chili flakes, salt, and eggs. Mix well. Add the ground beef and sausage last and gently mix just until combined. Do not overwork.

4. Form and roll
Roll the mixture into meatballs of your preferred size. Roll each meatball in the breadcrumb-Parmesan mixture until fully coated. Place on an oiled, lined baking sheet.

5. Bake
Bake at 400°F (200°C) for 20 minutes, until cooked through and lightly golden.

Creamy Tomato Sauce

Ingredients

  • 2 (28-oz) cans whole peeled tomatoes (Pomodoro or San Marzano style)

  • 1 large shallot, chopped

  • 10 garlic cloves, smashed

  • 3 tbsp olive oil

  • 4 tbsp mascarpone cheese

  • ½ cup water

How to Make the Sauce

Heat olive oil in a large pan over medium heat. Add the shallot and garlic and sauté for 2–3 minutes until soft and fragrant. Add the tomatoes, crushing by hand or blending until smooth. Simmer for about 30 minutes. Stir in mascarpone and water to loosen the sauce to a creamy consistency. Turn off the heat.

Finish the Dish

Transfer the baked meatballs into the sauce and simmer gently for 30 minutes, allowing them to absorb the flavors. Serve hot with pasta or on their own, finished with plenty of freshly grated Parmesan.