Classic Italian American Meatballs

By Sue Li

Published October 7, 2025

  • Linda Xiao for The New York Times. Food Stylist: Sue Li.
Media 1 of 2
Total Time
1¼ hours
Prep Time
15 minutes
Cook Time
1 hour
Rating
5(975)
Comments
Read comments

The world may not need another classic Italian American meatball recipe, but this one is truly delicious and simple to prepare. The Pecorino Romano adds a subtle sharpness and funk that elevates the flavor. As for the sauce, passata, an often-overlooked tomato purée, creates a simple yet incredibly fresh tomato sauce that allows the meatballs to be the star. The best part? The sauce only gets better as the meatballs simmer in it. Nothing can replace a beloved family recipe, but the delicate texture of these meatballs, thanks to the ricotta, may convince you there’s another version to love. 

Featured in: 3 Smart Recipes That Will Change the Way You Make Meatballs

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Ingredients

Yield:4 servings (12 meatballs)

FOR THE MEATBALLS

  • 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 

FOR THE SAUCE

  • 1 tablespoon olive oil

  • 1 garlic clove, finely grated 

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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

16 grams carbs; 151 milligrams cholesterol; 599 calories; 25 grams monosaturated fat; 4 grams polyunsaturated fat; 15 grams saturated fat; 47 grams fat; 1 gram trans fat; 4 grams fiber; 834 milligrams sodium; 29 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the meatballs: In a large bowl, whisk to combine the egg, ricotta, Pecorino Romano, parsley, garlic, 2 teaspoons salt and 1 ½ teaspoons pepper. With your hands or a spatula, mix in the ground beef and pork until the ingredients are evenly distributed.

  2. Step 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. Step 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. Step 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. Step 5

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

  6. Step 6

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

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Ratings

5 out of 5
975 user ratings
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Comments

barry

Instead of frying, roast (400F) the meatballs until rare and finish them in the simmering sauce- don’t forget to add the juices from roasting pan to deepen flavor

Joe G.

My Mamma never fried her meatballs (very similar composition to these) she just let them cook in the sauce, yielding a very tender meatball.

Colleen

If you have problems with acid, try adding a single, whole carrot to the sauce, and letting it cook for about 20 minutes. You can toss the carrot afterwards, or eat it if you want. It is just there to cut the acid a bit.

Roniblake

I’m going to try my air fryer for browning and finishing in sauce.

Soph

Dont do the full 2 teaspoons of salt. More like one.

Sarah

Recipe is a winner. My family thinks its about the best meatball recipe yet.

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