Equipment
Ingredients
Meatballs
- 250 g ground beef (80% lean)
- 250 g ground pork
- 50 g panko breadcrumbs
- 1 egg, lightly beaten
- 2 garlic, minced
- 4 g smoked paprika
- 6 g kosher salt
- 2 g black pepper
Spicy Tomato Sauce
- 30 ml extra virgin olive oil
- 1 yellow onion, finely diced
- 3 garlic, minced
- 3 g red chili flakes
- 30 g tomato paste
- 800 g crushed tomatoes
- 120 ml beef broth
- 240 g cannellini beans, rinsed and drained
- 80 g kalamata olives, pitted and halved
Nutrition (per serving)
Method
In a mixing bowl, combine the ground beef, ground pork, panko breadcrumbs, beaten egg, minced garlic, smoked paprika, kosher salt, and black pepper. Mix gently with your hands until the ingredients are just incorporated evenly.
Roll the meat mixture into portions slightly larger than a golf ball, yielding approximately 16 meatballs. Place them on a clean tray or plate.
Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer, turning occasionally, until heavily browned on all sides, about 6 to 8 minutes. Remove the meatballs to a clean plate, leaving the rendered fat in the skillet.
Lower the heat to medium. Add the diced yellow onion to the residual fat in the skillet and saute until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
Stir the tomato paste and red chili flakes into the onion mixture. Cook while stirring continuously until the tomato paste deepens in color to a dark rust red, about 2 minutes.
Pour the crushed tomatoes and beef broth into the skillet. Stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the mixture to a gentle boil.
Reduce the heat to low. Stir the drained cannellini beans and halved kalamata olives into the sauce, then nestle the browned meatballs back into the skillet.
Cover the skillet and let the dish simmer gently for 15 minutes. Check that the meatballs have reached a safe internal temperature of 74C/165F and the sauce has thickened slightly before removing from the heat.
Chef's Notes
- For the most tender meatballs, soak the panko breadcrumbs in a splash of water or dairy-free milk for 5 minutes before adding them to the meat mixture. This creates an immediate moisture-retaining binder known as a panade.
- The 50/50 blend of pork and beef is crucial for traditional textures: the pork provides sweet fat and soft moisture, while the beef offers a robust, savory backbone and structure.
- Always check the seasoning of your raw meatball mixture before rolling the entire batch. Fry a small teaspoon-sized patty in a skillet, taste it, and adjust the salt or paprika in the main bowl as needed.
- Raw meat handling requires strict hygiene. Wash hands, utensils, and surfaces thoroughly with hot soapy water after working with the raw beef and pork to prevent cross-contamination.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen and meld overnight.
Freezer: 2 months — Freeze in a freezer-safe container. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating: Reheat in a saucepan over medium-low heat until bubbling and the meatballs reach an internal temperature of 74C/165F.
