Everyday Meatballs
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Ingredients
22-24 meatballs
- 1 pound ground meat (mix of beef and pork)
- 2/3 cup fresh bread crumbs or 1/2 cup panko
- 1/3 cup milk or water
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely grated Parmesan or Romano cheese (optional)
- 2 teaspoons coarse or kosher salt, divided
- Pinches of red pepper flakes or few grinds of black pepper
- 1/2 teaspoon onion powder
- 2 large eggs
- 2 garlic cloves, minced, divided
- 2 tablespoons olive oil
- 1 28-ounce can of tomato puree or crushed tomatoes
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Preparation
Step 1
Place ground meat, bread crumbs, milk or water, parsley, cheese (if using), 1 teaspoon salt, pepper, onion powder, eggs, and half of the minced garlic in a large bowl.
Step 2
Mix together using a fork to break up eggs and meat chunks.
Step 3
Form mixture into 1 1/2 to 2-inch meatballs and arrange on a plate.
Step 4
Let them set in the fridge for about 30 minutes.
Step 5
In a large pot, heat 2 tablespoons olive oil over medium heat.
Step 6
Add remaining garlic and pepper flakes, let sizzle until garlic is golden (30 seconds to 1 minute).
Step 7
Add tomatoes to the pot, season with remaining salt.
Step 8
Let mixture simmer over low heat for 10-20 minutes, depending on the thickness of the tomatoes, stirring occasionally.
Step 9
With the stove on the lowest heat, add meatballs to sauce one by one, cover with a lid.
Step 10
Don't move them for at least 20 minutes of the 25-minute cooking time to keep their shape.
Step 11
Meatballs should be fully cooked through at 25 minutes, cut one in half to verify.
Step 12
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Chef's notes
Serve as-is or with spaghetti, cooking pasta very al dente and finishing it with sauce.
For a 'parmesan-style' bake, place meatballs in a baking dish with sauce, top with mozzarella, broil until melted, and finish with parmesan and breadcrumbs if desired.
Avoid serving with garlic bread as a caution against temptation.
