Ingredients:

  • 1 lb ground beef (80/20)
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/3 cup whole milk
  • 1/2 cup grated parmesan cheese
  • 1 large egg, beaten
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, sliced thin
  • 28 oz crushed San Marzano tomatoes
  • 1 tsp dried basil
  • 1/2 tsp sugar

Instructions:

  1. Create the panade by combining breadcrumbs and milk in a small bowl; let sit for 5 minutes until a thick paste forms.
  2. In a large mixing bowl, gently combine the ground beef, ground pork, panade, beaten egg, Parmesan cheese, minced garlic, parsley, salt, pepper, and oregano. Mix until just combined to avoid toughening the meat.
  3. Roll the mixture into approximately 1.5-inch spheres (about 2 tablespoons per meatball) without squeezing them tightly.
  4. Heat a cast-iron skillet over high heat and sear the meatballs until they develop a mahogany-colored crust on all sides. Remove meatballs from the pan and set aside.
  5. In the same skillet, add olive oil and sauté the diced onion and sliced garlic until translucent.
  6. Stir in the crushed San Marzano tomatoes, dried basil, and sugar. Simmer the sauce for several minutes.
  7. Gently return the seared meatballs to the simmering sauce. Cover and cook until the meatballs reach an internal temperature of 165°F (74°C).
  8. Garnish with fresh basil leaves before serving.