1 lb ground beef

1 lb ground pork 

3/4 cup panko breadcrumbs 

1/2 cup freshly grated Parmesan 

1/2 cup ricotta cheese 

1/4 cup fresh flat-leaf parsley, minced 

1/2 tsp crushed red pepper 

1/4 tsp salt 

3 cloves garlic, grated on a rasp grater

2 whole eggs 

Splash of milk 

Freshly ground black pepper 

1/4 cup extra virgin olive oil, for frying


3 cloves garlic, minced

1 onion, chopped 

Two 28-oz cans plum tomatoes, pureed in a blender or food processor

1/4 cup fresh flat-leaf parsley, minced 

1 6 oz can tomato paste 

2 TBSP sugar 

1 tsp salt 

Crushed red pepper, as needed

Freshly ground black pepper 

For the meatballs:

Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl.

Mash with your hands until thoroughly combined.

Form into small balls and place on a baking sheet.

Set in the fridge for 1 hour. After an hour, heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.

For the sauce: In the same skillet you used for the meatballs, add the 3 cloves of minced garlic and 1 onion, chopped and cook for 2 to 3 minutes.

Add the pureed tomatoes, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper.

Bring to a boil then reduce the heat to medium low and cook for 15 to 20 minutes.
Add the meatballs back to the skillet and simmer another 15 minutes.

Keep warm until serving. Or place in an airtight container and refrigerate.
Transfer to a chafing dish or a crock pot to warm, and serve with toothpicks.