Jersey Shore meatballs are tender beef-and-pork meatballs simmered in tomato sauce, a comforting Italian-American style of cooking found in many family variations along the New Jersey coast. This version uses Parmesan, garlic, and parsley for savory flavor, then finishes the meatballs gently in sauce so they stay moist and are easy to serve over pasta or in rolls.
Ingredients
- 1 pound (454 g) ground beef, preferably 80% lean
- 1 pound (454 g) ground pork
- 1 cup (60 g) soft, finely torn white bread, crusts removed
- ½ cup (120 ml) whole milk
- 2 large eggs
- ¾ cup (75 g) finely grated Parmesan cheese
- ¼ cup (15 g) finely chopped fresh Italian parsley
- 3 garlic cloves (about 9 g), finely minced
- 1 teaspoon (5 g) fine salt
- ½ teaspoon (1 g) black pepper
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion (about 150 g), finely chopped
- 2 tablespoons (30 g) tomato paste
- 1 can (28 ounces / 794 g) crushed tomatoes
- 1 cup (240 ml) water
- ½ teaspoon (1 g) dried oregano
- ¼ teaspoon (0.5 g) red pepper flakes, optional
- 1 small sprig fresh basil, optional
Instructions
- Put the bread in a large bowl and pour the milk over it. Let it stand for 5 minutes, then mash it with a fork into a soft paste. This panade helps the meatballs hold moisture.
- Add the eggs, Parmesan, parsley, garlic, salt, and black pepper. Stir to combine. Add the ground beef and pork, and mix gently with your hands just until evenly blended. Avoid squeezing or kneading the mixture, which can make the meatballs dense.
- With damp hands, shape the mixture into 18 meatballs, about 2 inches (5 cm) across. Place them on a plate or tray. Refrigerate for 10 minutes while you start the sauce; chilling briefly helps them keep their shape.
- Heat the olive oil in a wide, heavy pot or Dutch oven over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened but not browned. Stir in the tomato paste and cook for 1 minute.
- Add the crushed tomatoes, water, oregano, and red pepper flakes, if using. Stir, bring the sauce to a gentle simmer, then lower the heat. Add the basil sprig if desired.
- Carefully place the meatballs in the sauce in a single layer. Cover the pot slightly ajar and simmer gently for 25 to 30 minutes, turning the meatballs once with a spoon. Keep the sauce bubbling softly rather than boiling hard, which can break the meatballs apart. Check the center of a large meatball with a food thermometer: USDA FSIS safe minimum temperature for ground meat is 160°F (71°C). If needed, continue cooking and check again.
- Remove the basil sprig. Taste the sauce and adjust salt or pepper. Let the meatballs rest in the sauce for 5 minutes before serving.
Tips
- Use meat with some fat. Very lean beef or pork can make the meatballs dry; if using leaner meat, be especially gentle when mixing and avoid cooking at a hard boil.
- For a substitute for fresh parsley, use 1 tablespoon (about 3 g) dried parsley. Its flavor is less bright, so fresh herbs are preferable when available.
- If the mixture feels unusually wet, chill it for 10 minutes before shaping instead of adding lots of extra crumbs. Too many breadcrumbs can make the texture bready.
- For a smoother sauce, blend the crushed tomatoes before cooking. Do not blend the sauce with the meatballs in the pot.
Serving Suggestions
Serve the meatballs and plenty of sauce over spaghetti, rigatoni, or another sturdy pasta. A useful starting point is 12 ounces (340 g) dried pasta for six servings; cook it according to its package directions and reserve a little pasta water to loosen the sauce if needed. Offer extra grated Parmesan and chopped parsley at the table.
For sandwiches, split toasted Italian rolls and add two or three meatballs with sauce and provolone or mozzarella. They also work with creamy polenta, roasted vegetables, or a simple green salad. Keep any hot food hot for serving, and do not leave the dish at room temperature for more than 2 hours.
Variations
Beef-only: Use 2 pounds (908 g) ground beef instead of the beef-and-pork combination. The result is a little less rich but still tender when mixed gently.
More herbs: Add 1 teaspoon (1 g) dried oregano or 2 tablespoons (8 g) chopped basil to the meat mixture. Keep the sauce seasoning moderate until it has simmered, since Parmesan contributes salt.
Spicy sauce: Increase the red pepper flakes to ½ teaspoon (1 g), or leave them out for a mild family-style sauce.
Browned meatballs: For a deeper roasted flavor, arrange the shaped meatballs on a lightly oiled, rimmed baking sheet and bake at 425°F (220°C) for about 12 to 15 minutes, then finish simmering them in the sauce until they reach 160°F (71°C). Browning is optional; simmering raw meatballs directly in the sauce gives a softer texture and adds flavor to the sauce.
Storage and Reheating
Refrigerate leftovers in a covered, shallow container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Reheat meatballs and sauce in a covered saucepan over medium-low heat, stirring gently, until steaming throughout and at least 165°F (74°C); add a splash of water if the sauce has thickened. You can also microwave individual portions, covered and stirred partway through, to 165°F (74°C).
To freeze, cool the meatballs and sauce promptly, transfer them to freezer-safe containers, and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Avoid thawing them on the counter.
Frequently Asked Questions
Can I make the meatballs ahead?
Yes. Shape them up to 1 day ahead, cover, and refrigerate. Cook them directly from the refrigerator, allowing a little extra time if needed, and check the center of a meatball with a thermometer.
Can I use breadcrumbs instead of bread?
Yes. Replace the bread and milk with ¾ cup (45 g) plain breadcrumbs and ½ cup (120 ml) milk. Let the crumbs soak in the milk for 5 minutes before mixing. The texture may be slightly more uniform than with torn bread.
Why did my meatballs fall apart?
Common causes are overmixing, turning them too soon, or letting the sauce boil vigorously. Mix only until combined, chill the shaped meatballs briefly, and lower them carefully into gently simmering sauce.
Can I cook these meatballs in the oven?
You can bake them at 425°F (220°C) for about 15 to 20 minutes, checking for 160°F (71°C) in the center. For this recipe’s saucy finish, transfer them to the prepared tomato sauce afterward and simmer for about 10 minutes so they absorb some flavor.
Can I make the sauce without fresh basil?
Yes. Basil is optional. The sauce is flavorful without it, or you can stir in 1 teaspoon (1 g) dried basil with the tomatoes. Dried herbs taste more concentrated, so avoid adding a large amount.
How do I know the meatballs are safely cooked?
Check a large meatball in its center with a food thermometer. Because these contain ground beef and pork, they must reach 160°F (71°C). Color alone is not a reliable way to judge doneness.
Related
- Lomo Saltado Culver City–Style at Home
- Domo Raclette Grill: A Simple Guide to Dinner
- Mutton Biryani HSN Code and Dum-Cooked Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).