Spicy Pork & Beef Meatballs with Burrata Cheese

By Alex Hill – February 02, 2024

Spicy Pork & Beef Meatballs with Burrata Cheese

The cooling creaminess of the burrata with the spicy rich meatballs makes for the perfect appetizer for your next dinner party. Use a splash of the Red Blend in the sauce to give it hints of stone fruit like plum and cherries



  • 1 pound ground pork 
  • 1 pound 80/20 ground beef 
  • ½ cup parsley, chopped 
  • 2 egg yolks
  • ½ cup panko bread crumbs 
  • 1 cup whole milk ricotta cheese
  • 3 garlic cloves, finely grated or minced 
  • ⅛ teaspoon freshly grated nutmeg 
  • 1 small yellow onion, chopped 
  • 1 teaspoon red pepper flakes 
  • kosher salt & fresh cracked pepper, to taste (about a 1 teaspoon each)

Spicy Tomato Sauce

  • 1 28oz can whole peeled tomatoes, crushed with your hands or masher 
  • 1 small yellow onion, chopped 
  • 3-4 cloves of garlic, finely minced 
  • 1-2 tablespoons calabrian chili peppers 
  • A dash of fish sauce (less than a teaspoon)
  • ½ cup TMS Red Blend 
  • kosher salt & fresh cracked black pepper, to taste
  • extra virgin olive oil 
  • chopped parsley for garnish & burrata cheese


  1. For the meatballs, in a large bowl combine all ingredients together and gently work the ingredients into the meat. Be careful not to overwork the meat as it will get tough. 
  2. Once combined, section off a small meatball and fully cook it so you can taste and adjust seasonings. 
  3. This will make about 15-20 meatballs depending on the size, about an inch wide and thick. 
  4. In a dutch oven on medium high heat, add 1 tablespoon of extra virgin olive oil and let heat up. 
  5. Add meatballs and sear on each side until golden brown, about 2 minutes each side. You are not fully cooking them just searing, they will finish cooking in the sauce. Sear all and remove and set aside. 
  6. In the same pan, add the onions and let it saute & sweat for about 2 minutes. Season with salt & pepper.
  7. Add the garlic and sauté until fragrant, about 60 seconds. 
  8. Add the calabrian chilis, stir to combine. 
  9. Add the red wine & fish sauce. Let the alcohol reduce. 
  10. Add the crushed tomatoes and let it simmer for 10 minutes. Taste to adjust seasoning. 
  11. Add the meatballs and let them finish cooking in the sauce, lid slightly ajar for another 10-15 minutes. 
  12. Serve with toasty bread and a top with burrata cheese & garnished with chopped parsley.