These Long Neck, Delaware–style meatballs are tender beef-and-pork meatballs simmered in a simple tomato sauce, a comforting dish suited to a family supper or a casual gathering. Regional and family versions vary, so this recipe keeps the seasoning straightforward and lets the slow simmer bring the meatballs and sauce together.
Ingredients
- 1 lb ground beef (450 g), preferably 80–85% lean
- 1 lb ground pork (450 g)
- 1 cup plain dry breadcrumbs (110 g)
- 2 large eggs (about 100 g without shells)
- ½ cup whole milk (120 ml)
- ½ cup finely grated Parmesan cheese (50 g)
- ⅓ cup finely minced yellow onion (about 55 g)
- 2 cloves garlic, finely minced (about 6 g)
- 2 tbsp chopped fresh parsley (8 g), or 2 tsp dried parsley (2 g)
- 1 tsp fine salt (6 g)
- ½ tsp freshly ground black pepper (1 g)
- 2 tbsp olive oil (30 ml)
- 1 can crushed tomatoes (28 oz/794 g)
- 1 can tomato sauce (15 oz/425 g)
- 1 tsp dried oregano (1 g)
- ½ tsp granulated sugar (2 g), optional, to soften sharp tomato acidity
- ½ cup water (120 ml), plus a little more if needed
Instructions
- Mix the meatball binder. In a large bowl, stir the breadcrumbs and milk together and leave them for 5 minutes, until the crumbs are damp and softened. This helps keep the meatballs tender rather than dense.
- Shape the meatballs. Add the beef, pork, eggs, Parmesan, onion, garlic, parsley, salt, and pepper to the bowl. Mix gently with clean hands or a fork just until evenly combined; avoid squeezing or kneading the mixture. Shape into about 24 meatballs, each roughly 1½ inches (4 cm) across. Set them on a plate or rimmed tray.
- Start the sauce. Heat the olive oil in a wide, heavy pot or Dutch oven over medium heat. Add the crushed tomatoes, tomato sauce, oregano, optional sugar, and water. Stir, bring to a gentle simmer, then lower the heat so the sauce bubbles lightly. Use a splatter screen or leave the lid slightly ajar.
- Brown the meatballs. While the sauce heats, warm a large skillet over medium-high heat. Working in batches so the pan is not crowded, brown the meatballs for about 5–7 minutes per batch, turning carefully to color several sides. They do not need to cook through in the skillet; the center will finish in the sauce. Transfer each batch directly to the simmering sauce. If browning is sticking, add a teaspoon of oil between batches.
- Simmer until safely cooked. Cover the pot partially and simmer gently for 35–40 minutes, turning the meatballs once with a spoon. Keep the sauce at a quiet simmer rather than a hard boil, which can break the meatballs apart. Check the center of a large meatball with a food thermometer; because these contain ground beef and pork, USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for ground meat. If it has not reached that temperature, continue simmering and check again after a few minutes.
- Adjust and serve. Taste the sauce and adjust the salt or pepper if needed. If it has thickened more than you like, stir in water a tablespoon at a time. Rest the meatballs in the sauce for 5 minutes off the heat before serving.
Tips
- Use a light hand when combining and shaping. Overworking the meat compresses it and can make the finished meatballs tough.
- Ground turkey can replace either meat, but it is leaner and may make a firmer meatball; add 1 tablespoon (15 ml) extra milk and still cook to 165°F (74°C) for poultry.
- If you prefer not to brown the meatballs, add them gently to already-simmering sauce and cook until the centers reach the required temperature. They will have a softer exterior and the sauce may be less rich.
- For even sizing, use a small scoop or weigh portions at about 1 oz (28 g). Avoid making them much larger, since they take longer to cook through.
Serving Suggestions
Spoon the meatballs and plenty of sauce over spaghetti, linguine, or another pasta, and finish with grated Parmesan and parsley. They also work in toasted rolls with provolone for meatball sandwiches, or alongside mashed potatoes, polenta, or crusty bread. A green salad or simply dressed vegetables balance the hearty sauce. Keep the dish warm for serving, but do not leave it at room temperature for more than 2 hours.
Variations
For a more pronounced Italian-American seasoning, add ½ tsp (1 g) fennel seed or ½ tsp (1 g) dried basil to the meat mixture. For a smoother, milder sauce, use tomato purée in place of crushed tomatoes; this changes the texture but not the cooking method. If Parmesan is unavailable, finely grated Romano works, though it tastes saltier and sharper, so reduce the added salt slightly. For a dairy-free version, replace the milk with an equal amount of unsweetened oat milk or water and omit the cheese; the meatballs will be a little less rich. These are practical adaptations, not claims of a single traditional Long Neck formula.
Storage and Reheating
Refrigerate meatballs and sauce in a shallow, covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat only the portion you need in a covered saucepan over medium-low heat, stirring carefully and adding a splash of water if the sauce is thick; heat until the center of a meatball reaches 165°F (74°C). In a microwave, cover loosely, stir or turn partway through, and verify the same temperature with a thermometer.
To freeze, cool promptly, portion into freezer-safe containers, and freeze for up to 3 months for best quality. Thaw in the refrigerator overnight before reheating, or reheat from frozen in a covered saucepan over low heat, allowing extra time and checking that the centers reach 165°F (74°C). Do not thaw meatballs on the counter.
Frequently Asked Questions
Can I make these meatballs ahead?
Yes. Shape them up to a day ahead, cover, and refrigerate. You can also cook the full recipe and refrigerate it for 3–4 days; reheat to 165°F (74°C) before serving. Keep raw meatballs separate from ready-to-eat foods.
Do I have to brown the meatballs first?
No. Browning adds color and a deeper, savory flavor, but it is optional. Add uncooked meatballs carefully to gently simmering sauce and cook until a thermometer confirms 160°F (71°C) in the center.
Why are my meatballs falling apart?
The mixture may be too wet, the meatballs may have been handled roughly, or the sauce may be boiling vigorously. Let the breadcrumb-and-milk mixture absorb for the full 5 minutes, shape gently, and keep the sauce at a gentle simmer. Turning them only once also helps.
Can I bake the meatballs instead?
Yes. Arrange them with space between on a parchment-lined rimmed baking sheet and bake at 400°F (200°C) for about 18–22 minutes, checking a large one for 160°F (71°C). Transfer them to the prepared sauce and simmer briefly to coat. Oven time varies with meatball size and the tray.
Can I use fresh breadcrumbs?
Yes. Use about 1½ cups (75 g) soft fresh breadcrumbs in place of the dry crumbs, and begin with ⅓ cup (80 ml) milk. Add a little more only if the mixture seems dry; fresh crumbs absorb liquid differently.
What if the sauce tastes too acidic?
Simmer it a little longer and taste again; a longer, gentle cook often rounds the flavor. The small optional amount of sugar can soften the sharpness, but avoid adding a lot at once. A pinch of salt may also help bring the tomato flavor into balance.
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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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