These Johnstown, Pennsylvania–inspired meatballs are tender beef-and-pork meatballs simmered in tomato sauce, ready for pasta or a hearty sandwich. Italian-American families have their own versions, so this homestyle recipe keeps the seasoning familiar and the method practical: brown the meatballs, then finish cooking them gently in sauce.
Ingredients
- 1 pound (454 g) ground beef, preferably 80–85% lean
- 1 pound (454 g) ground pork
- 1 cup (60 g) soft fresh breadcrumbs
- ½ cup (120 ml) whole milk
- 1 large egg (about 50 g, without shell)
- ½ cup (50 g) finely grated Parmesan cheese
- ¼ cup (15 g) chopped fresh flat-leaf parsley
- 2 garlic cloves (about 6 g), finely minced
- 1 teaspoon (5 g) fine salt
- ½ teaspoon (1 g) freshly ground black pepper
- ½ teaspoon (1 g) dried oregano
- 2 tablespoons (30 ml) olive oil, divided
- 1 medium yellow onion (about 150 g), finely chopped
- 1 can (28 ounces / 794 g) crushed tomatoes
- 1 can (14.5 ounces / 411 g) diced tomatoes
- ½ cup (120 ml) water
- ½ teaspoon (2.5 g) sugar, optional, to soften sharp tomato acidity
- ¼ teaspoon (0.5 g) red pepper flakes, optional
Instructions
- In a small bowl, stir the breadcrumbs and milk together. Let them stand for 5 minutes, until the crumbs are moistened. This panade helps keep the meatballs tender.
- In a large bowl, lightly beat the egg. Add the beef, pork, Parmesan, parsley, garlic, salt, black pepper, oregano, and soaked breadcrumbs. Mix gently with your hands or a fork just until evenly combined. Avoid squeezing or kneading the mixture, which can make the meatballs dense.
- Shape the mixture into 18 meatballs, about 1½ inches (4 cm) across. Set them on a plate or rimmed tray. Wash your hands and any surfaces that touched raw meat.
- Heat 1 tablespoon (15 ml) of olive oil in a large, heavy pot or Dutch oven over medium heat. Working in batches so the pot is not crowded, brown the meatballs on several sides, about 5–7 minutes per batch. They do not need to cook through yet. Transfer them to a clean plate; pour off excess fat if there is more than a thin coating in the pot.
- Add the remaining 1 tablespoon (15 ml) oil and the chopped onion. Cook, stirring, for 4–5 minutes, until softened. Stir in the crushed tomatoes, diced tomatoes and their juices, water, optional sugar, and optional red pepper flakes. Bring the sauce to a gentle simmer, scraping up browned bits from the bottom.
- Return the meatballs to the pot in a single layer as much as possible. Cover with the lid slightly ajar and simmer gently for 30–35 minutes, turning the meatballs once if needed. Keep the sauce at a quiet bubble rather than a hard boil so the meatballs stay intact.
- Check the center of a large meatball with a food thermometer, avoiding the pot or plate. The USDA FSIS safe minimum internal temperature for ground meat mixtures is 160°F (71°C). If needed, simmer a few minutes longer and check again. Taste the sauce and adjust salt or pepper before serving.
Tips
- Handle the mixture lightly. If it feels very sticky, dampen your hands with cool water rather than adding lots of extra breadcrumbs, which can make the meatballs dry.
- For a beef-only version, replace the pork with another pound (454 g) of ground beef. The flavor will be less rich; choose meat with some fat and avoid cooking the sauce at a vigorous boil.
- Fresh breadcrumbs are soft crumbs from bread, not dry packaged crumbs. If using plain dry breadcrumbs, start with ⅓ cup (about 35 g) and add milk until the mixture is moist but not soupy.
- Brown in batches and leave room between meatballs. Crowding causes them to steam rather than brown, though they will still finish cooking safely in the sauce.
Serving Suggestions
Serve the meatballs and sauce over spaghetti, rigatoni, or another sturdy pasta, with grated Parmesan at the table. For a Johnstown-style comfort-food supper, pair them with crusty Italian bread, a simple green salad, or cooked greens. They also make satisfying meatball sandwiches: tuck two or three meatballs into a toasted roll, spoon over sauce, and add provolone or mozzarella if desired. If serving pasta, cook it separately in salted water and sauce it just before eating rather than leaving it to soak in the pot.
Variations
For a softer, more traditional Italian-American texture, replace up to half the fresh breadcrumbs with ½ cup (about 50 g) torn stale white bread, soaked in the same milk. For a lighter seasoning, omit the red pepper flakes; for more heat, increase them to ½ teaspoon (1 g). A pinch of fennel seed can add a sausage-like note, but it is optional and will shift the flavor. If you prefer a smoother sauce, use all crushed tomatoes instead of the diced tomatoes. For a quicker weeknight option, form smaller meatballs, about 1 inch (2.5 cm), and check their temperature after 20–25 minutes of gentle simmering.
Storage and Reheating
Refrigerate meatballs and sauce within 2 hours of cooking, in a shallow covered container. They keep for 3–4 days in the refrigerator. Reheat on the stove over medium-low heat, stirring gently and adding a splash of water if the sauce has thickened, until the center reaches 165°F (74°C). For microwave reheating, cover loosely, heat in short intervals, and check the temperature in several places. Freeze in airtight, freezer-safe containers for up to 3 months for best quality; thaw overnight in the refrigerator before reheating. Do not leave cooked meatballs at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make the meatballs ahead?
Yes. Shape them up to one day ahead, cover, and refrigerate. You can also cook the meatballs and sauce fully, cool promptly, and refrigerate for 3–4 days. Reheat leftovers to 165°F (74°C).
Can I bake the meatballs instead of browning them in a pot?
Yes. Arrange them on a lightly oiled, rimmed baking sheet and bake at 400°F (204°C) until browned, about 15–20 minutes, checking a large one for 160°F (71°C). Add them to the simmering sauce and cook for another 10 minutes so the flavors come together.
Why are my meatballs tough?
Overmixing, compact shaping, or using very lean meat can make them firm. Mix only until combined, shape without pressing hard, and simmer gently instead of boiling rapidly.
Can I use jarred tomato sauce?
Yes. Replace both cans of tomatoes, the water, and optional sugar with about 4 cups (950 ml) of prepared tomato sauce. Simmer the browned meatballs in it until they reach 160°F (71°C); taste before adding salt because prepared sauces vary.
How do I know the meatballs are done?
Check the center of one of the largest meatballs with an instant-read food thermometer. Ground beef and pork mixtures need to reach 160°F (71°C); color alone is not a reliable safety check.
Can I freeze uncooked meatballs?
Yes. Arrange shaped meatballs on a tray and freeze until firm, then transfer them to a freezer-safe bag or container. For best quality, use within 3 months. Thaw in the refrigerator before browning and simmering; do not thaw them on the counter.
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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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