My New Favorite Way To Make Meatballs

These slow-braised meatballs are rich, tender, and packed with deep flavor. Simmered low and slow in sauce, they’re the kind of comfort food you’ll want on repeat.



Braised Meatballs
Meatball Ingredients:
½ Ib ground beef (80/20)
¼ Ib ground pork
¼ Ib ground veal
1 large egg
½ cup fresh breadcrumbs (white or sourdough)
¼ cup whole milk
½ cup grated Parmigiano-Reggiano
2 cloves garlic, finely grated
1 small shallot, grated (about 2 tbsp)
Zest of ½ a lemon
1-2 oil-packed anchovy fillets, mashed
2 tbsp chopped fresh parsley
1½ tsp kosher salt
½ tsp black pepper.
Olive oil (for searing)

Braising Liquid:
2 cups beef stock (or broth)
1 cup dry red wine
1 small onion, quartered
1 carrot, chunked
1 celery stalk, chunked
3 garlic cloves, smashed
1 tosp tomato paste
½ tsp smoked paprika
1 tbsp balsamic vinegar
1 sprig rosemary
2 sprigs thyme
1 bay leaf
Salt + black pepper to taste
1 tbsp cold butter for finishing the sauce)



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