Homemade Meatballs

Ingredients:

1/4 cup whole milk

1 cup day-old bread, cubed (crusts removed)

1 lb. ground beef

1 egg

1/3 cup Parmesan grated (more for garnish)

3 tbsp. parsley, chopped (more for garnish)

3/4 tsp kosher salt

1/2 tsp black pepper, freshly ground

2 tsp. fresh oregano, chopped

2 cloves garlic, minced

pinch red pepper flakes

1/4 cup extra-virgin olive oil for frying

Tomato Sauce:

1/3 cup extra-virgin olive oil

3/4 cup sweet yellow onion, diced

4 cloves garlic, minced

28 oz. crushed tomatoes

3 tbsp. tomato paste

3/4 cup fresh basil leaves, torn

kosher salt to taste

black pepper, freshly ground to taste

Make The Meatballs:

In a small bowl, soak the bread cubes in the milk for a couple of

minutes. In a large bowl, combine the soggy cubes, the beef, egg,

Parmesan, parsley, salt, pepper, oregano, garlic, and red pepper flakes. Mix it together

gently and begin forming meatballs about 2-inches in diameter. Try to avoid overmixing

the meat or pressing the meatballs too tightly because this will make them tough (and

we want tender). Heat the olive oil in a large skillet over medium-high heat. Place the

meatballs in the pan while giving them enough personal space to develop a lovely deep

brown exterior. You will likely have to fry them in two batches and you will most certainly

have to turn them to brown on all sides. This should take about 8-10 minutes total (then

you plunk them in the tomato sauce for more cooking).

Make The Sauce:

Heat the olive oil in a large skillet over medium heat. When oil is hot,

add the onions and cook for 7-8 minutes until golden brown. Add the garlic, crushed

tomatoes, tomato paste, and basil. Season to taste with salt and pepper. Bring the

sauce to a simmer and place the meatballs in the pan with the sauce. Let simmer for

25-30 minutes. Serve the meatballs and sauce. Garnish with Parmesan and parsley.