Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 0.5 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 0.5 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, sliced thin
  • 28 oz crushed tomatoes
  • 1 tsp sugar
  • 0.5 tsp salt
  • 0.25 tsp red pepper flakes
  • 0.25 cup fresh basil leaves, torn

Instructions:

  1. In a small bowl, soak the panko in milk for 5 minutes to create a panade.
  2. In a large mixing bowl, combine the ground beef, ground pork, soaked panko, beaten egg, Parmesan cheese, minced garlic, parsley, oregano, salt, and black pepper.
  3. Gently fold the ingredients together by hand until just combined to ensure a tender texture.
  4. Scoop roughly 2 tablespoons of mixture and roll into 1.25-inch spheres.
  5. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  6. Arrange meatballs on the sheet with 1 inch of space between each and bake for 25 minutes.
  7. While meatballs bake, heat olive oil in a saucepan over medium heat and sauté sliced garlic.
  8. Stir in crushed tomatoes, sugar, salt, and red pepper flakes; simmer until thickened.
  9. Stir in torn fresh basil and combine with the baked meatballs.