She Strengthens

Savoring the Flavors of Italy: A Meatball Masterclass

In the heart of Los Angeles, a unique gastropub, Public School on Tap, offers an unforgettable culinary experience. Their signature dish, baked meatballs in spicy tomato sauce, is a testament to their commitment to “An Education in the Art of Food & Beer.” With this recipe, you can recreate the magic at home and indulge in a taste of Italy.

The Perfect Meatball: A Harmonious Blend

This classic pork-and-beef meatball recipe is a symphony of flavors, featuring garlic, onion, parsley, egg, whole milk, and breadcrumbs. The result is a tender, juicy meatball that’s sure to please even the most discerning palate.

The Angry Sauce: A Spicy Tomato Masterpiece

The arrabbiata sauce is the perfect accompaniment to these savory meatballs. Made with garlic, chili flakes, and imported Italian San Marzano tomatoes, this rich and spicy sauce is sure to awaken your taste buds. To take it to the next level, serve with freshly torn basil and shaved Parmesan cheese.

A Recipe for Success

To make these mouthwatering meatballs, you’ll need:

• 1 pound ground pork butt
• 1 pound ground beef, 85% lean
• 1 teaspoon garlic, minced
• 1/2 cup onion, minced
• 1 egg
• 1/2 cup whole milk
• 1/2 cup breadcrumbs, plain
• 2 tablespoons fresh parsley, roughly chopped
• 1 teaspoon black pepper, ground
• 1 tablespoon kosher salt
• 8 basil leaves, torn (for garnish)
• Shaved Parmesan, for garnish

For the arrabbiata sauce:

• 1 cup extra virgin olive oil
• 2 tablespoons red chili flakes
• 2 cups onion, diced
• 2 tablespoons garlic, minced
• 28 ounces canned whole peeled tomatoes (preferably San Marzano), roughly chopped
• 1 tablespoon oregano, dried
• 1 tablespoon kosher salt

Bringing it all Together

Preheat your oven to 350 degrees and mix the meatball ingredients in a large bowl. Let it rest for 30 minutes before portioning into 3-ounce meatballs. Bake for 20-30 minutes, then finish them off in the arrabbiata sauce. Serve with shaved Parmesan cheese and torn basil leaves, and get ready to transport your taste buds to the Tuscan countryside.

Tips and Variations

Meatballs can be made ahead and refrigerated for up to 3 days or frozen for a month. Try serving them over pasta or with grilled bread for a satisfying meal. For more meatball inspiration, explore our collection of recipes and Italian dishes to serve as starters, sides, or desserts.