Ingredients
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef & pork for more flavor)
- 1 cup fresh breadcrumbs (or panko)
- ½ cup whole milk
- 1 egg
- ½ cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- Olive oil (for frying)
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz / 800g) crushed tomatoes
- 1 tsp dried basil (or fresh, chopped)
- 1 tsp dried oregano
- ½ tsp sugar (optional, to balance acidity)
- Salt & pepper to taste
Instructions
1. Prepare the Meatball Mixture
- In a bowl, soak the breadcrumbs in milk for 5 minutes until soft.
- Add ground meat, egg, Parmesan, garlic, parsley, oregano, salt, and pepper.
- Mix gently with your hands until just combined — don’t overmix to keep them tender.
2. Shape & Brown the Meatballs
- Roll mixture into golf ball–sized meatballs.
- Heat olive oil in a large skillet over medium heat.
- Fry meatballs until browned on all sides (about 5–6 min). Remove and set aside.
3. Make the Tomato Sauce
- In the same pan, add olive oil and sauté onion until soft (about 5 min).
- Add garlic and cook 30 seconds.
- Stir in crushed tomatoes, basil, oregano, sugar (if using), salt, and pepper.
- Simmer for 10 minutes to let flavors blend.
4. Finish Cooking the Meatballs
- Add browned meatballs to the sauce.
- Cover and simmer gently for 20–25 minutes, until fully cooked and tender.
5. Serve
- Serve over spaghetti, polenta, or with crusty bread.
- Garnish with fresh basil and extra Parmesan.
