Classic Meatballs

By Kate Campbell

Serves: 6–8 | Prep Time: 20 min | Cook Time: 20 min

Every great tomato sauce deserves a meatball worthy of the spotlight—and these are it.The secret here? Mortadella. It’s a little unexpected, a little out of the ordinary, and it gives these meatballsa nutty richness and silky texture that takes them from good to unforgettable. Parmesan adds its savorypunch, while panko and milk keep everything tender and juicy.These meatballs are the heart of the Tomato Sauce chapter—classic but elevated, approachable yetimpressive. Whether you spoon them into a bubbling pot of Pantry Pomodoro, serve them family-style overpasta, or pile them onto a platter for Sunday supper, they’re the kind of recipe that never lets you down.

Ingredients

Parmesan – 1/2 cup, grated

Panko breadcrumbs – 1/4 cup

Whole milk – 1/4 cup

Dried oregano – 1 tsp

Kosher salt – 1/2 tsp

Large egg – 1, beaten

Ground pork – 1 lb

Mortadella – 1/2 lb, pulsed in a food processor until finely ground

Substitutions:

If you’re gluten-free or low-carb, swap the breadcrumbs for an extra 1/4 cup of Parmesan.

If you don’t want to use mortadella, simply add more ground pork, or substitute ground beef or veal.

Directions

1. Preheat oven: Set to 450ÅãF. Lightly oil a rimmed baking sheet.

2. Make the mixture: In a medium bowl, combine Parmesan, breadcrumbs, milk, oregano, salt, and beaten egg. Add the ground pork and pulsed mortadella, folding gently until just combined.

3. Form the meatballs: Scoop the mixture into 16–18 golf ball–sized portions and roll smooth. Place on the baking sheet.

4. Bake: Roast for 20 minutes, until golden and cooked through.

5. Serve: Spoon hot meatballs over your favorite tomato sauce (see Pantry Pomodoro) and enjoy immediately.