If you’ve been searching for the perfect meatball—one that’s juicy, tender, and bursting with rich flavor—this is the recipe for you. Made with a savory blend of beef and pork, infused with garlic, Parmesan, and fresh herbs, and simmered in a luscious homemade tomato sauce, these meatballs are next-level delicious. Whether you serve them over pasta, in a sub, or enjoy them on their own, they’ll be an instant favorite. The secret? A few game-changing ingredients like Worcestershire sauce, Dijon mustard, and a milk-soaked breadcrumb mixture (panade) that keeps them incredibly soft and flavorful.
Get ready to make the best meatballs of your life—let’s get cooking! 🍝🔥
Ultimate Rustico Meatballs
Asabasa Spice Co.
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Italian
Servings
6-8
Prep Time
15 minutes
Cook Time
45 minutes
If you’ve been searching for the perfect meatball—one that’s juicy, tender, and bursting with rich flavor—this is the recipe for you. Made with a savory blend of beef and pork, infused with garlic, Pecorino Romano, and fresh herbs, and simmered in a luscious homemade tomato sauce, these meatballs are next-level delicious. Whether you serve them over pasta, in a sub, or enjoy them on their own, they’ll be an instant favorite. The secret? A few game-changing ingredients like Worcestershire sauce, Dijon mustard, and a milk-soaked breadcrumb mixture (panade) that keeps them incredibly soft and flavorful.
Get ready to make the best meatballs of your life—let’s get cooking! 🍝🔥
Ingredients
-
1 lb lean ground beef (grass-fed 90/10 for best flavor, also great with bison meat)
- 1 lb ground pork (for richness)
- ½ cup Italian-style breadcrumbs (or panko)
- ½ cup whole milk
- 1 large egg
-
½ cup grated Pecorino Romano cheese (or Parmesan)
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh basil, finely chopped (or 1 tsp dried)
- 1 tsp dried oregano
- 3 cloves garlic, minced
- ½ small onion, grated (with juices)
- 1 ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional for heat)
- 1 tbsp Worcestershire sauce (for umami)
- 1 tsp Dijon mustard (secret ingredient for depth)
- Olive oil (for frying, if pan-searing)
Directions
Prepare the Meatballs:
Soak breadcrumbs: In a small bowl, mix breadcrumbs with milk. Let it sit for 5 minutes to create a panade (this keeps meatballs tender).
Mix ingredients: In a large bowl, combine beef, pork, soaked breadcrumbs, egg, Pecorino Romano , parsley, basil, oregano, garlic, grated onion (and its juices), salt, black pepper, red pepper flakes, Worcestershire sauce, and Dijon mustard. Mix gently—don't overwork it.
Shape the meatballs: Using wet hands or an ice cream scoop, form golf-ball-sized meatballs (about 1 ½ inches in diameter). Place them on a tray.
Cook the Meatballs:
Pan-fry method: Heat olive oil in a skillet over medium-high heat. Brown meatballs on all sides (about 2-3 minutes per side). Remove and set aside.
Oven method: Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet. Bake for 18-20 minutes or until browned and cooked through.
Combine & Serve:
Add the cooked meatballs to your favorite sauce and let them simmer for another 10 minutes so they absorb the flavors.
Serve over pasta, in a sub roll with melted mozzarella, or enjoy on their own!
Recipe Note
Pro Tips for the Best Meatballs
✔ Use a mix of beef & pork – Pork adds richness and tenderness.
✔ Grated onion is key – It blends seamlessly and adds moisture.
✔ Breadcrumbs & milk (panade) make them extra tender – Don't skip it!
✔ Worcestershire sauce + Dijon = umami boost – These elevate the depth of flavor.
✔ Don’t overmix – Mix until just combined to keep them soft.
