Ingredients (Serves 4-6):
For the Meatballs:
1 lb (450g) ground beef
1/2 lb (225g) ground pork
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 large egg
2 garlic cloves, minced
2 tbsp fresh parsley, chopped
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil (for frying)
For the Marinara Sauce:
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
1 tsp sugar (optional, to balance acidity)
Fresh parsley or basil for garnish
Instructions:
Prepare the Meatballs:
In a large bowl, combine breadcrumbs and milk. Let it sit for 2-3 minutes.
Add ground beef, ground pork, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper. Mix well until combined but do not overmix.
Roll the mixture into 1.5-inch (4 cm) meatballs and place them on a plate.
Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, turning occasionally, until browned on all sides (about 5-7 minutes). Remove and set aside. (They don’t need to be fully cooked; they’ll finish cooking in the sauce.)
Prepare the Marinara Sauce:
In the same skillet, add olive oil and sauté the onion until translucent (about 3-4 minutes). Add garlic and cook for another 1 minute.
Stir in crushed tomatoes, basil, oregano, red pepper flakes, salt, pepper, and sugar if using. Simmer for 10 minutes.
Combine and Simmer:
Gently add the browned meatballs to the sauce. Cover and simmer on low heat for 20-25 minutes, occasionally stirring gently, until the meatballs are fully cooked and tender.
Serve:
Garnish with fresh parsley or basil and extra Parmesan cheese.
Serve with spaghetti, crusty bread, or as a standalone dish.
Tips:
You can bake the meatballs instead of frying. Place them on a baking sheet and bake at 400°F (200°C) for 20 minutes.
For a cheesy twist, top the
