Meatballs in Tomato Sauce

Ingredients

• 1 pound 85%-lean ground beef
• 1/2 pound ground pork
• 2 ounces (55 grams) soft white sandwich bread without crusts, about 2 large slices, torn
• 1/2 cup whole milk
• 1 large egg
• 1/4 cup finely grated Parmesan
• 2 tablespoons chopped fresh parsley
• 4 garlic cloves, minced, divided
• 1 medium yellow onion, half finely grated and half finely diced
• 1 1/4 teaspoons fine sea salt, divided
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil, divided
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup water
• 1 teaspoon dried oregano

Method

1. 1

   Step 1. Allow about 60–75 minutes. Use a rimmed 13-by-18-inch baking sheet, a mixing bowl, a wide 4-quart saucepan and an instant-read thermometer. The 65-minute estimate includes shaping 24 meatballs. Start the sauce before shaping and baking the meatballs so they can go directly into it. Pasta or bread preparation is separate.

2. 2

   Step 2. Heat oven to 425°F (220°C). Coat the baking sheet with 1 tablespoon oil. Soak bread in milk for 5 minutes, then mash to a paste. Stir in egg, Parmesan, parsley, half the garlic, grated onion, 3/4 teaspoon salt and black pepper.

3. 3

   Step 3. Before shaping the meatballs, heat remaining tablespoon oil in the saucepan. Cook diced onion over medium heat for 6–8 minutes until soft. Stir in remaining garlic for 30 seconds, then add crushed tomatoes, measured water, oregano and remaining 1/2 teaspoon salt. Bring to a gentle simmer and keep it there, stirring occasionally, while shaping and baking.

4. 4

   Step 4. Fold both meats into the bread mixture just until combined. Shape 24 meatballs, about 1 1/2–1 3/4 inches wide, without squeezing tightly, and space on the sheet. Bake for 12–15 minutes until browned underneath. They may be undercooked inside; transfer them and their pan juices straight into the simmering sauce.

5. 5

   Step 5. Simmer gently for 10–15 minutes, turning once, until the centers of several of the largest meatballs reach 160°F (71°C). Keep cooking if needed; do not rely on browning alone.

6. 6

   Step 6. Serve four meatballs per portion with sauce. The yield is six portions of meatballs and sauce; any pasta or bread is separate.