New from Fiona's kitchen
Fiona's Meatballs
These meatballs are truly a staple in my kitchen, my family's favorite, and especially my son's. Every time he visits home, this is the very first meal I make to welcome him. So flavorful and light you can't stop at one — they're a little piece of home.
Meatball Ingredients
- Breadcrumbs (toasted focaccia or sourdough)1 ½ cups
- Whole milk1 cup
- Medium onion, finely chopped1
- Garlic cloves, finely minced4
- Large portobello mushrooms, chopped2 (about 160g)
- Freshly grated Parmesan1 cup
- Italian seasoning1 tbsp
- Chili flakes (adjust to taste)1 tsp
- Salt1 tbsp
- Eggs2
- Ground beef (80/20)1 lb
- Spicy Italian sausages (casings removed)2
- Olive oilFor sautéing
For Rolling
- Breadcrumbs1 cup
- Grated Parmesan½ cup
Creamy Tomato Sauce
- Whole peeled tomatoes (San Marzano)2 × 28 oz cans
- Large shallot, chopped1
- Garlic cloves, smashed10
- Olive oil3 tbsp
- Mascarpone cheese4 tbsp
- Water½ cup
How it comes together
To Make the Meatballs
- Sauté the onion in 2 tbsp olive oil over medium heat until soft (~5 min). Add garlic for 1 minute, then mushrooms with another tbsp oil if needed. Cook until tender and moisture evaporates, about 10 minutes total. Set aside to cool.
- Combine breadcrumbs with milk in a bowl and let soak while veggies cool — this keeps the meatballs tender.
- In a large bowl, mix soaked breadcrumbs, sautéed mushroom mixture, Parmesan, Italian seasoning, chili flakes, salt, and eggs. Add ground beef and sausage last, mixing just until combined — don't overwork.
- Scoop and roll into meatballs, toss in the breadcrumb-Parmesan mixture until coated. Place on an oiled lined baking sheet and bake at 400°F (200°C) for about 20 minutes.
To Make the Sauce
- Heat olive oil over medium heat. Add shallot and garlic, sauté 2–3 minutes until fragrant and soft.
- Add the canned tomatoes (crush by hand or blend until smooth). Simmer for about 30 minutes.
- Stir in mascarpone and ½ cup water for a creamy consistency. Turn off the heat.
Finish
- Transfer baked meatballs into the tomato sauce. Simmer on low for 30 minutes, letting them soak in all that flavor.
- Serve hot with lots of grated Parmesan on top and enjoy!
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