Marry Me Meatballs
Tender beef and pork meatballs in a creamy Tuscan sun-dried tomato sauce. The richest Marry Me recipe in the collection. Ready in 40 minutes.
Equipment
- Large 12-inch cast iron or stainless steel skillet
- Kitchen scale
- Large mixing bowl
- Wooden spoon
- Instant read meat thermometer
- Microplane grater for parmesan
Ingredients
- For The Meatballs
- 250 g ground beef 80/20 fat content
- 250 g ground pork standard fat
- 60 g fresh white breadcrumbs
- 4 tablespoons whole milk
- 1 large egg
- 40 g freshly grated parmesan
- 3 cloves garlic freshly minced
- 1 teaspoon Italian seasoning
- Half teaspoon fine salt
- Quarter teaspoon black pepper
- Quarter teaspoon red pepper flakes
- For The Marry Me Sauce
- 2 tablespoons sun-dried tomato oil from the jar
- 1 tablespoon unsalted butter
- 4 cloves garlic freshly minced
- 1 tablespoon tomato paste
- Half cup sun-dried tomatoes oil-packed, drained and chopped
- Half cup low sodium chicken broth
- 1 cup heavy cream full fat
- Half cup parmesan freshly grated from a block
- Quarter cup fresh basil thinly sliced
- Salt and black pepper to taste
Instructions
- Step 1: Make the Panade. Combine breadcrumbs and milk. Stir and press until absorbed. Rest 2 minutes.
- Step 2: Mix The Meat. Combine beef, pork, panade, egg, parmesan, garlic, and all seasonings. Mix with hands for exactly 2 minutes until completely uniform.
- Step 3: Form Meatballs Portion into 40-gram balls using a kitchen scale. Roll lightly. Do not compress. Refrigerate on a lined tray for 10 minutes.
- Step 4: Sear in Batches Heat the skillet over medium-high. Add sun-dried tomato oil. Sear meatballs in batches of 6 to 8, turning every 2 to 3 minutes, until deep brown all over, approximately 6 to 8 minutes per batch. Remove to a plate.
- Step 5: Make the Sauce Base. Reduce to medium. Add butter to the same pan. Add garlic, stir for 40 to 45 seconds. Add tomato paste, cook 2 full minutes until brick-red. Add sun-dried tomatoes, stir 30 seconds.
- Step 6: Make the Cream Sauce. Add broth, scrape all fond. Reduce by half over 2 minutes. Reduce to medium-low. Add cream, stir gently for 3 to 4 minutes. Add parmesan in four separate additions, stirring between each.
- Step 7: Finish in the sauce. Return meatballs to the pan. Spoon sauce over each. Cover, simmer gently on low for 8 to 10 minutes until internal temperature reads 160°F (71°C).
- Step 8: Rest and Serve. Remove from heat. Add fresh basil off the heat. Rest 3 minutes. Serve over pasta, gnocchi, or polenta.
Notes
- Never skip the panade: it keeps meatballs tender through the full simmer
- Sear in batches: pan temperature determines fond quality
- Add parmesan in four stages; red meat cream sauce requires slower integration
- Never boil after meatballs return, gentle simmer only
- Freeze uncooked meatballs for the best make-ahead option
| Ingredient | Substitution | Notes |
| Ground beef | Ground turkey | Leaner, lighter sauce |
| Ground pork | Ground veal | Milder, similar fat |
| Fresh breadcrumbs | Panko | Slightly coarser texture |
| Heavy cream | Full-fat coconut milk | Sweeter, thinner |
| Parmesan in the sauce | Pecorino Romano | Use 20% less |
| Chicken broth | Beef broth | Use half the amount |