Description

Auntie’s Disappearing Meatballs recipe offers tender and flavorful meatballs simmered gently in a rich tomato sauce. Made with a blend of lean ground beef, creamy ricotta, grated Parmesan, and aromatic shallots and garlic, these meatballs come together effortlessly and cook right in the sauce, making for a comforting and satisfying dish perfect for family dinners.

Ingredients

Scale

Meatball Mixture

1 lb 90/10 ground beef
1 egg
4 oz whole milk ricotta cheese
1 cup panko crumbs
1 cup grated Parmigiano Reggiano cheese (or grated Parmesan cheese)
2 minced shallots
2 minced garlic cloves
1 Tablespoon extra-virgin olive oil (for coating hands)

Tomato Sauce

28 oz can of tomato sauce
1/4 to 1/2 cup water (added during cooking)

Garnish

Fresh parsley (for garnish)

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Instructions

Prepare the Meatball Mixture: Place the ground beef, egg, ricotta cheese, panko crumbs, grated Parmigiano Reggiano, minced shallots, and garlic into a medium-sized bowl. Mix thoroughly with your hands or a spoon until all ingredients are well combined and the mixture feels firm and cohesive.
Form the Meatballs: Coat your hands with the extra-virgin olive oil to prevent sticking. Using your oiled hands, shape the mixture into meatballs weighing approximately 3 to 4 ounces each, ensuring they hold together well.
Cook Meatballs in Sauce – First Side: Pour the tomato sauce into a large frying pan and add the formed meatballs carefully, submerging them partially. Add about 1/4 to 1/2 cup of water to help the sauce reduce and simmer properly. Let the meatballs cook undisturbed for about 10 minutes on one side.
Turn and Simmer Second Side: Gently turn the meatballs over to cook the other side. Add a little more water if needed to keep the sauce from drying out. Continue to simmer for an additional 10 minutes. Use a spoon to baste and coat the meatballs frequently with the tomato sauce as they cook, ensuring even flavor and moisture.
Garnish and Serve: Once the meatballs are cooked through and the sauce has thickened slightly, remove from heat. Garnish with freshly chopped parsley before serving hot with your choice of sides such as pasta or crusty bread.

Notes

Coating your hands with olive oil helps prevent the meat mixture from sticking while forming meatballs.
Adding water during simmering keeps the tomato sauce from becoming too thick and helps evenly cook the meatballs.
This recipe yields 6-8 meatballs depending on size; adjust quantities accordingly for larger groups.
Use fresh Parmigiano Reggiano for best flavor, but Parmesan cheese is an acceptable substitute.
Allow meatballs to simmer gently rather than boil rapidly to keep them tender and moist inside.