Ingredients:

  • 1 lb (450 g) ground beef (or ground turkey for a lighter option)
  • 1/2 cup (60 g) breadcrumbs (preferably Italian-style)
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1/4 cup (60 ml) milk
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 oz / 796 g) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, combine ground meat, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, oregano, salt, and pepper.
  2. Mix until just combined; avoid overmixing.
  3. Refrigerate the meatball mixture for 30 minutes to firm up.
  4. Preheat the oven to 400°F (200°C).
  5. Scoop the mixture into equal-sized portions (about 1.5 inches) and shape into balls.
  6. Arrange meatballs on a baking sheet lined with parchment paper.
  7. Bake in the preheated oven for 25-30 minutes or until browned and cooked through (internal temperature should reach 165°F (74°C)).
  8. In a saucepan over medium heat, add olive oil.
  9. Sauté diced onion until translucent.
  10. Add minced garlic and sauté for another minute.
  11. Stir in crushed tomatoes, tomato paste, sugar, basil, salt, and pepper. Simmer for about 10 minutes.
  12. Once meatballs are cooked, add them to the marinara sauce and gently combine.
  13. Serve hot over pasta, in a sub sandwich, or on their own.