Ingredients
Units
Scale
Ingredients (Serves 4-6)
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmigiano-Reggiano
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
- 1 large egg
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for frying)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) crushed tomatoes (or 2 cups fresh, peeled, and crushed tomatoes)
- 1/2 cup water or chicken broth
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
Instructions
1. Prepare the Meatballs
- In a bowl, combine the breadcrumbs and milk. Let sit for 2-3 minutes until the breadcrumbs absorb the milk.
- Add the ground beef, ground pork, Parmigiano-Reggiano, parsley, garlic, egg, salt, and pepper to the breadcrumb mixture. Mix until just combined; do not overmix.
- Shape the mixture into small meatballs, about 1-1.5 inches in diameter.
2. Cook the Meatballs
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 6-8 minutes. Remove from the skillet and set aside.
3. Make the Tomato Sauce
- In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the crushed tomatoes, water or broth, oregano, salt, and pepper. Bring to a simmer.
4. Simmer the Meatballs
- Return the browned meatballs to the skillet with the sauce. Cover and simmer gently for 20-25 minutes, turning the meatballs occasionally to coat them in the sauce.
- Adjust the seasoning of the sauce as needed.
5. Serve
- Transfer the meatballs and sauce to a serving dish. Garnish with fresh basil leaves and additional grated Parmigiano-Reggiano if desired.
- Serve hot with crusty bread, pasta, or polenta.
