Ingredients:

  • 1 lb ground beef (80/20 blend)
  • ½ lb ground pork
  • ½ cup panko breadcrumbs
  • ¼ cup whole milk
  • 1 large egg, beaten
  • ½ cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • ¼ cup fresh parsley, finely chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 28 oz crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes

Instructions:

  1. In a large bowl, combine the milk and panko, stirring until a paste forms.
  2. Gently fold in the ground beef, ground pork, beaten egg, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix by hand until just combined to avoid toughness.
  3. Heat olive oil in a large cast-iron skillet over medium-high heat. Shape meat into 2-inch balls and sear each side for 2-3 minutes until a mahogany-colored crust forms. Remove meatballs and set aside.
  4. In the same skillet, sauté the diced onion until translucent. Stir in tomato paste, oregano, and red pepper flakes, cooking for 1 minute.
  5. Pour in the crushed tomatoes and return the browned meatballs to the pan, nesting them into the sauce.
  6. Lower the heat and simmer for 30-40 minutes until the sauce thickens and meatballs are cooked through.