Ingredients:
- 1 lb (450g) ground beef (80/20 blend is ideal)
- 1/2 lb (225g) ground pork
- 1 cup (120g) fresh breadcrumbs (from about 3 slices of white bread, crusts removed)
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (15g) chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/4 cup (60ml) milk
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for browning)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce/800g) can crushed tomatoes
- 1 (15 ounce/425g) can tomato sauce
- 1 (6 ounce/170g) can tomato paste
- 1 cup (240ml) beef broth (or water)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar (balances acidity)
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
Instructions:
- Combine all meatball ingredients in a large bowl. Gently mix until just combined – don't overmix! Cover and refrigerate for at least 1 hour (or up to overnight) to allow flavours to meld and meatballs to firm up.
- Roll meat mixture into 1-inch (2.5 cm) meatballs. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, turning occasionally, until browned on all sides. Don't cook them all the way through at this stage, just brown them. Remove from skillet and set aside.
- Add olive oil to the same skillet. Sauté onion until softened and translucent. Add garlic and sauté until fragrant (about 30 seconds). Stir in crushed tomatoes, tomato sauce, tomato paste, beef broth, oregano, basil, and sugar. Season with salt and pepper to taste.
- Gently add the browned meatballs to the sauce. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer they simmer, the more flavourful they become! Check doneness via the meat thermometer (165F).
- Serve hot, garnished with fresh basil leaves (if desired). Enjoy this classic meatballs sauce.