Roasted Sicilian Meatballs with Marinara & Goat Cheese

By Sprig Originals ✓ · cooked up in Sprig

Tender beef-and-pork meatballs built on a milk-soaked bread panade, roasted hot so they brown without drying, then finished in a garlicky marinara. Dollops of soft goat cheese melt into the sauce and grilled baguette scoops up every bit — a shareable appetizer that eats like a small dinner.

Ingredients

• 3 slices white sandwich bread, crusts removed, torn into small pieces
• 1/2 cup whole milk
• 1 lb ground beef (85% lean)
• 1/2 lb ground pork
• 1/2 cup finely grated Parmesan
• 1 large egg, beaten
• 3 cloves garlic, finely minced
• 1/4 cup flat-leaf parsley, chopped
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 tbsp olive oil, for the pan

• 3 tbsp extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 4 cloves garlic, thinly sliced
• 1 28-oz can whole peeled San Marzano-style tomatoes
• 1 tsp kosher salt
• 1/2 tsp sugar
• 1 pinch crushed red pepper flakes
• 6 leaves fresh basil, plus more for serving

• 4 oz soft goat cheese, crumbled
• 1 baguette, cut on a bias into 3/4-inch slices
• 2 tbsp extra-virgin olive oil
• 1 clove garlic, halved
• 2 tbsp grated Parmesan

Instructions

1. Make the panade: in a small bowl, combine the torn bread and milk. Mash with a fork into a rough paste and let sit 10 minutes while you prep everything else. This is what keeps the meatballs tender instead of bouncy — do not skip it or substitute dry breadcrumbs.
2. Start the marinara: heat 3 tablespoons olive oil in a wide 12-inch skillet or shallow braiser over medium heat. Add the onion and cook, stirring, 6-7 minutes until soft and translucent but not browned. Add the sliced garlic and red pepper flakes and cook 1 minute more until fragrant.
3. Crush the canned tomatoes by hand directly into the pan (or pulse briefly in a blender). Add the salt, sugar, and basil leaves. Bring to a simmer, then reduce heat to low and let it bubble gently, uncovered, for 20-25 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt.
4. Meanwhile, heat the oven to 425°F and rub a rimmed baking sheet with 1 tablespoon olive oil. In a large bowl, combine the beef, pork, Parmesan, egg, minced garlic, parsley, salt, pepper, oregano, red pepper flakes, and the soaked bread panade. Mix with your hands just until evenly combined — 30 to 45 seconds. Overworking makes the meatballs dense.
5. With damp hands, roll the mixture into 16 meatballs about 1 1/2 inches across (roughly 1/4 cup each), spacing them out on the oiled sheet. Roast on the center rack for 16-18 minutes, until browned on top and an instant-read thermometer reads 155°F at the center. They will finish cooking in the sauce.
6. Transfer the roasted meatballs and any pan juices into the simmering marinara, spooning a little sauce over each. Cover and simmer over low heat for 10 minutes, until the meatballs read 165°F and have soaked up some sauce.
7. While the meatballs finish, grill the bread: brush the baguette slices on both sides with olive oil and cook on a grill pan or in a dry skillet over medium-high heat, 1 1/2-2 minutes per side, until charred in spots. Rub the hot slices once with the cut garlic clove and sprinkle with a little salt.
8. Scatter the crumbled goat cheese over the meatballs, cover, and let stand off the heat for 2 minutes so it softens and starts to melt into the sauce. Finish with the grated Parmesan, torn basil, and a drizzle of olive oil. Serve straight from the pan with the grilled baguette alongside.

Chef's tips

Nutrition (per serving, estimated)

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