Equipment
Ingredients
Meatball Mixture
- 50 g panko breadcrumbs
- 60 ml whole milk
- 250 g ground beef, 80/20 lean to fat ratio
- 250 g ground pork
- 1 egg, lightly beaten
- 2 garlic, finely minced
- 5 g smoked paprika
- 2 g ground cumin
- 5 g kosher salt
- 2 g black pepper, freshly ground
Spicy Tomato Bean Sauce
- 30 ml extra virgin olive oil
- 1 yellow onion, finely diced
- 3 garlic, minced
- 3 g red chili flakes
- 120 ml dry white wine
- 800 g crushed tomatoes
- 240 g cannellini beans, rinsed and drained
- 100 g kalamata olives, pitted and halved
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Method
In a large mixing bowl, combine the panko breadcrumbs and whole milk. Stir well and let sit for 5 minutes to hydrate, forming a panade.
Add the ground beef, ground pork, lightly beaten egg, minced garlic, smoked paprika, cumin, salt, and black pepper to the hydrated breadcrumbs. Mix gently with your hands until just combined, being careful not to overwork the meat.
Form the mixture into approximately 16 equal-sized meatballs, rolling them gently between your palms.
Heat the extra virgin olive oil in a large deep skillet over medium-high heat. Add the meatballs in a single layer and sear until a dark brown crust forms on all sides. Remove the meatballs to a plate and leave the remaining fat in the skillet.
Reduce the heat to medium. Add the diced onion, minced garlic, and red chili flakes to the skillet. Cook, stirring frequently, until the onions are translucent and softened.
Pour in the dry white wine to deglaze the pan. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. Simmer until the wine has reduced by half.
Stir in the crushed tomatoes. Bring the sauce to a gentle simmer.
Return the seared meatballs to the skillet along with any resting juices. Stir in the drained cannellini beans and halved olives. Cover and simmer gently until the sauce thickens and the meatballs reach an internal temperature of 74°C/165°F.
Remove the skillet from the heat and let the dish rest briefly. Scatter the freshly chopped parsley over the top before serving.
Chef's Notes
- The panade (milk-soaked breadcrumbs) is a non-negotiable step. It traps moisture inside the meatball as the proteins contract during cooking, ensuring a tender bite.
- Do not wipe out the pan after searing the meatballs. The fond (browned bits) left on the bottom of the skillet provides the foundational savory flavor profile for the tomato sauce.
- For the best texture, ensure your ground meats are cold when mixing. Warm fat will smear and result in a greasy, heavy meatball.
- If your crushed tomatoes lack sweetness, do not hesitate to add a small pinch of sugar or a grated carrot to the sauce to balance the savory heat.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen overnight.
Freezer: 3 months — Freeze in portions. Thaw overnight in the refrigerator before reheating.
Reheating: Gently simmer on the stovetop over medium-low heat until the meatballs reach an internal temperature of 74C/165F.
