The Most Tender Meatballs

These meatballs are tender, flavourful and perfect for spaghetti, a sub or even to top your pizza! I’ve learned that adding ricotta makes a huge difference when making a tender meatball. I decided not to sear these meatballs, out of convenience. I also saw a Nonna online, add her meatballs directly into the sauce, and I’ll always trust a Nonna, they’re never wrong.

Of course, a sear on the outside gives the meatballs a great texture, but I just found that braising them in the sauce, is easier and it makes the meatballs melt in your mouth! You can sear them in a pan beforehand if you’d like, but just know this method works great!

Yield: 25-30 meatballs

Author: Kirsten Deneka

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The Most Tender Meatballs

Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M

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Ingredients

Meatballs:

• 3 pounds ground beef
• 1 package of ricotta cheese (454 g)
• 3 garlic cloves (grated)
• 3 tsp salt
• 2 tsp dried oregano
• 2 tsp dried basil
• Pepper to taste
• 3 eggs
• 1 cup buttermilk + 1 cup panko breadcrumbs
• 1/2 cup grated parmesan
• 1/4 cup fresh parsley
• 2 tbsp fresh basil
• 1/2 white onion (cooked)

Marinara:

• 1/4 cup + 2 Tbsp olive oil
• 1/2 white onion
• 3 garlic cloves
• 3 cans of San Marzano tomatoes (2388 mL in total)
• Salt to taste
• Fresh basil
• Parmesan rind
• 1 tsp sugar

Instructions

To prepare sauce:

1. Dice white onion and add into a large pot with 2 tbsp of olive oil on medium heat. Add in a pinch of salt.
2. Sweat out the onion until translucent and remove half and add to a bowl.
3. Add in 1/4 cup olive oil, grated garlic, a basil sprig and cook for another 2 minutes.
4. In a large bowl, add in your canned tomatoes and break them down with your hands. Add the tomatoes into the pot, season with additional salt, sugar and add in your parmesan rind.
5. Cover and simmer on low while you prepare your meatballs.

For meatballs:

1. First, mix your breadcrumbs and buttermilk in a bowl and set aside.
2. Add in your beef, ricotta, eggs, parmesan, seasonings, the diced cooked onion, fresh herbs, grated garlic, and finally your breadcrumb mixture and mix to combine.
3. To taste for seasonings, I like to cook a small bite of meatball in a pan and adjust from there.
4. Roll your meat mixture into balls and then add them into your simmering sauce and try not to disturb them too much once they're in there. You can lightly push them down so that the sauce covers them but don't worry, they'll shrink slightly.
5. Cover and simmer on medium-low for 2 hours and adjust the seasonings for the sauce.
6. Serve warm with spaghetti, on a sandwich or as a pizza topping! Enjoy!

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