Two Meatballs is a beloved Italian-American restaurant in Naples, Florida, known for its hearty, home-style cooking and generous portions. While the exact recipe is a closely guarded secret, this article recreates the spirit of their signature dish: a classic combination of tender, flavorful meatballs simmered in a rich tomato sauce. This recipe focuses on achieving that perfect balance of juicy meat, aromatic herbs, and a sauce that clings to every bite, making it a genuinely useful guide for your own kitchen.
Ingredients
- For the Meatballs:
- 1 lb (450 g) ground beef (80/20)
- 1/2 lb (225 g) ground pork
- 1/2 cup (50 g) plain breadcrumbs
- 1/2 cup (50 g) grated Parmesan cheese
- 2 large eggs
- 3 cloves garlic, minced
- 1/4 cup (60 ml) whole milk
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup (60 ml) olive oil, for frying
- For the Sauce:
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 oz / 800 g each) crushed tomatoes
- 1 tsp dried basil
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Make the meatball mixture: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, eggs, minced garlic, milk, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined—do not overwork, or the meatballs will be tough.
- Form the meatballs: Roll the mixture into 1.5-inch (4 cm) balls (about 2 tablespoons each). You should get about 18-20 meatballs. Place them on a baking sheet lined with parchment paper.
- Brown the meatballs: Heat 1/4 cup (60 ml) olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides, about 5-7 minutes total. They do not need to be cooked through—they will finish in the sauce. Transfer to a plate.
- Start the sauce: In a large Dutch oven or pot, heat 2 tablespoons (30 ml) olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the tomatoes: Pour in the crushed tomatoes, basil, sugar (if using), and season with salt and pepper. Bring to a simmer, then reduce heat to low.
- Simmer the meatballs: Gently place the browned meatballs into the sauce. Cover and simmer on low for 1 hour, stirring occasionally. The meatballs will cook through and absorb flavor from the sauce.
- Check doneness: The meatballs are done when they reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS). If they haven’t reached that temperature, continue simmering for a few more minutes.
- Rest and serve: Remove from heat and let rest for 5 minutes. Garnish with fresh basil and serve over pasta, on a sub roll, or as desired.
Tips
- Don’t overmix: Overworking the meat mixture makes meatballs dense and tough. Mix until the ingredients are just incorporated.
- Use a gentle touch when browning: Turn the meatballs carefully with tongs or a spatula to keep them round and intact.
- Substitutions: If you don’t have ground pork, use all beef. For a lighter version, swap ground turkey for pork, but add 1 tablespoon of olive oil to the mixture to keep it moist.
- Make ahead: The sauce and meatballs can be made a day ahead; the flavors meld even more overnight. Just reheat gently.
Serving Suggestions
These meatballs are incredibly versatile. Serve them over spaghetti or any pasta with extra Parmesan on top. For a classic sub, pile them onto a toasted hoagie roll, cover with sauce, and top with provolone or mozzarella, then broil until melted. They also work well as an appetizer with toothpicks, or alongside creamy polenta and a green salad.
Variations
- Spicy: Add 1/2 teaspoon red pepper flakes to the sauce or the meat mixture for a kick.
- Cheese-stuffed: Insert a small cube of mozzarella into the center of each meatball before browning for a gooey surprise.
- Turkey meatballs: Use all ground turkey (93/7) and reduce the milk to 3 tablespoons to keep them moist.
- Vegan option: Use plant-based ground meat and a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and omit the Parmesan or use a vegan alternative.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. The meatballs and sauce will keep for up to 4 days. To reheat, place them in a saucepan over medium-low heat, stirring occasionally, until warmed through to 165°F (74°C). You can also freeze the meatballs in sauce for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I bake the meatballs instead of frying? Yes, you can bake them at 400°F (200°C) for 20-25 minutes until browned, then add to the sauce. This reduces the amount of oil and is a hands-off method, but you’ll miss the extra flavor from pan-browning.
Why are my meatballs tough? Overmixing the meat or using too many breadcrumbs can make them tough. Also, cooking them at too high a temperature for too long can dry them out. Simmering gently in the sauce keeps them moist.
Can I use fresh tomatoes instead of canned? Absolutely. Use about 4 cups (950 ml) of peeled, crushed fresh tomatoes. You may need to simmer the sauce a bit longer to thicken it, as fresh tomatoes have more water.
How do I know when the meatballs are done? The safest way is to use a food thermometer. Insert it into the center of a meatball; it should read 160°F (71°C) for ground meat. If you don’t have a thermometer, cut one open to check there is no pink inside.
Can I make this gluten-free? Yes, simply use gluten-free breadcrumbs or crushed gluten-free crackers, and ensure your tomatoes and other ingredients are certified gluten-free.
What pasta goes best with these meatballs? Spaghetti is classic, but rigatoni, penne, or even gnocchi work wonderfully because the sauce clings to the ridges and nooks.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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