These NYC-style meatballs are big, tender, and simmered in a rich tomato sauce, just like the ones served at Pizzeria St. Augustine in the city. The combination of ground beef and pork, soaked bread, and a long, gentle simmer creates a juicy meatball that holds its shape without being dense. This recipe brings that classic pizzeria flavor home, perfect for topping spaghetti, making heroes, or serving on their own.
Ingredients
- 1 cup (240 ml) whole milk
- 2 slices white bread, crusts removed (about 2 oz / 55 g)
- 1 lb (450 g) ground beef (80/20)
- 1 lb (450 g) ground pork
- 1/2 cup (50 g) grated Parmesan cheese, plus more for serving
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped
- 1 (28 oz / 790 g) can crushed tomatoes
- 1 (15 oz / 425 g) can tomato sauce
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a small bowl, pour the milk over the bread slices and let soak for 5 minutes. Squeeze the bread to remove excess milk, then tear into small pieces.
- In a large bowl, combine the ground beef, ground pork, soaked bread, Parmesan, parsley, eggs, garlic, salt, pepper, oregano, and red pepper flakes (if using). Mix gently with your hands until just combined—do not overmix.
- Roll the mixture into 12 to 14 meatballs, about 2 inches (5 cm) in diameter. Place them on a plate or baking sheet.
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the meatballs in batches, turning occasionally, until deeply browned on all sides, about 5–7 minutes per batch. Do not cook through; they will finish in the sauce. Transfer to a plate.
- Reduce heat to medium. Add the onion to the same pot and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Pour in the crushed tomatoes, tomato sauce, sugar (if using), and bay leaf. Stir to combine. Season with salt and pepper to taste.
- Return the meatballs to the pot, nestling them into the sauce. Bring to a simmer, then reduce heat to low. Cover and cook gently for 1 hour, turning the meatballs occasionally. The sauce will thicken and the meatballs will become tender.
- Remove the bay leaf before serving. Taste the sauce and adjust seasoning if needed.
Tips
- Use 80/20 ground beef for the right fat content—leaner beef will make dry meatballs.
- Don’t skip soaking the bread; it keeps the meatballs moist and light.
- Mix the meat gently and only until combined to avoid tough meatballs.
- If you prefer a smoother sauce, use an immersion blender after cooking, but remove the meatballs first.
Serving Suggestions
Serve the meatballs and sauce over spaghetti, in a crusty hero roll with melted mozzarella, or as a main course with a side of garlic bread and a simple green salad. Top with extra Parmesan and fresh basil.
Variations
- Swap the ground pork for ground veal for a more traditional Italian-American blend.
- Add 1/2 cup (50 g) of ricotta cheese to the meat mixture for extra creaminess.
- Make it spicy by adding 1 tsp (2 g) of red pepper flakes to the sauce.
- For a gluten-free version, use gluten-free bread or omit the bread and add 1/4 cup (30 g) of almond flour.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, or in the microwave in 30-second bursts, until heated through to 165°F (74°C). The meatballs also freeze well for up to 3 months—cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I bake the meatballs instead of frying? Yes, place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20–25 minutes, until browned and cooked through. They won’t have the same crust, but it’s a hands-off alternative.
Why are my meatballs tough? Overmixing the meat or using lean meat are the usual culprits. Mix just until combined and use 80/20 beef for the best texture.
Can I use ground turkey instead of pork? Yes, but turkey is leaner, so add 2 tablespoons (30 ml) of olive oil to the meat mixture to keep them moist.
How do I know when the meatballs are done? The internal temperature should reach 160°F (71°C) as per USDA FSIS guidelines. Since they simmer in sauce, check with a thermometer after about 45 minutes of simmering.
Can I make this in a slow cooker? Yes, brown the meatballs and sauté the onion first, then transfer everything to a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours.
Can I use fresh tomatoes instead of canned? Yes, use about 2 lbs (900 g) of ripe tomatoes, peeled and chopped. You may need to simmer longer to thicken the sauce.
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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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