Sheet-Pan Meatballs with Lazy Tomato Sauce

Nothing says comfort cooking like meatballs coated in a hearty tomato sauce. Here, we serve them over a bed of Parm-y polenta, but you can also toss the meatballs and sauce with long noodles, such as spaghetti, bucatini or mafaldine. Tomatoes that are slightly overripe and a bit on the soft side break down quickly in the sauce, which is why we call for them here. If your tomatoes aren’t on the softer side, place them in a paper bag with a banana. The ethylene gas released by the fruit will speed up the ripening process.

Ingredients:

For the meatballs:

  • 1/2 lb. (250 g) ground beef
  • 1/2 lb. (250 g) ground pork
  • 1 egg, lightly beaten
  • 3/4 cup (2 1/2 oz./45 g) bread crumbs
  • 1/4 bunch parsley, chopped
  • 1/4 cup (1 oz./30 g) grated Parmesan cheese, plus more for garnish
  • 1/4 cup (1 oz./30 g) grated pecorino Romano cheese
  • 1 Tbs. plus 1 tsp. salt


For the sauce:

  • 2 1/2 lb. (1.25 kg) tomatoes, such as Campari, cherry, heirloom or a mixture, slightly overripe and soft
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
  • 4 garlic cloves, thinly sliced
  • 1 tsp. red pepper flakes, or to taste
  • 2 tsp. red wine vinegar
  • 3 oz. (90 g) Parmesan cheese, grated
  • Kosher salt
  • 1/2 cup (1/2 oz./15 g) fresh basil leaves, torn, plus more for garnish
  • Polenta with Parmesan for serving

Directions:

To make the meatballs, preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a large bowl, mix together the beef, pork, egg, bread crumbs, parsley, cheeses and salt until well combined.

Using a cookie scoop, scoop and roll the meat mixture into 12 equal portions, each about 2 1/2 oz. (75 g). Place on the prepared baking sheet, spacing them 2 inches (5 cm) apart.

Bake until the internal temperature of the meatballs reaches 165°F (74°C), 18 to 20 minutes. Turn on the broiler and broil on high until browned, 2 to 3 minutes more.

While the meatballs bake, make the sauce: Cut the tomatoes into 1-inch (2.5-cm) pieces. Keep the smaller tomatoes whole if using cherry tomatoes. Set aside.

In a saucepan over medium heat, melt the butter. Add the garlic and red pepper flakes and cook, stirring occasionally, until fragrant, about 30 seconds. Add the tomatoes, increase the heat to medium-high and cook, stirring occasionally, until the tomatoes release their juices and are softened, about 10 to 15 minutes. Stir in the vinegar and the Parmesan until combined. Remove from the heat and season to taste with salt.

To assemble, spoon polenta into a shallow dish or bowl. Arrange 3 meatballs over the polenta, then generously spoon the tomato sauce over the polenta and meatballs. Garnish with freshly grated Parmesan and basil leaves, if desired. Serves 4.

Williams Sonoma Test Kitchen