Sunday Meatballs in Tomato Sauce
Tender beef and pork meatballs, browned and then simmered slowly in a garlicky tomato sauce. Serve them over spaghetti or with crusty bread for dipping.
Chef's note On Sunday I make a double batch and freeze half in their sauce.
Chef's note On Sunday I make a double batch and freeze half in their sauce. Roll them all the same size so they cook at the same speed, and taste the sauce at the end. It may want a pinch more salt.
Ingredients
- 2 slices white sandwich bread crusts removed
- ½ cup whole milk
- 1 lb ground beef 85% lean
- ½ lb ground pork
- 2 large eggs
- ½ cup Parmigiano-Reggiano grated
- ¼ cup flat-leaf parsley chopped
- 4 cloves garlic minced, divided
- 2 tsp kosher salt divided
- ½ tsp black pepper
- 3 tbsp olive oil
- 2 cans crushed tomatoes 28 oz each
- 1 sprig fresh basil
Steps
Tear 2 slices white sandwich bread into small pieces in a large bowl, pour ½ cup whole milk over it, and let it soak 5 minutes, then mash it into a paste. This keeps the meatballs tender.
Add 1 lb ground beef, ½ lb ground pork, 2 large eggs, ½ cup Parmigiano-Reggiano, ¼ cup flat-leaf parsley, 2 cloves garlic, 1 tsp kosher salt and ½ tsp black pepper. Mix gently with your hands just until combined; overworking makes them tough.
With wet hands, roll the mixture into balls about the size of a golf ball. You should get about 24.
Heat 3 tbsp olive oil in a large, deep pot over medium heat. Brown the meatballs in batches on two or three sides, about 6 minutes per batch. They don't need to cook through yet. Set them aside.
Pour off all but a thin film of fat. Add the rest of the garlic (2 cloves garlic) and cook 30 seconds, then add 2 cans crushed tomatoes, the rest of the salt (1 tsp kosher salt) and 1 sprig fresh basil. Bring to a simmer, scraping up the browned bits.
Nestle the meatballs into the sauce, partly cover, and simmer gently 30 to 35 minutes, turning them once, until cooked through (160°F inside) and the sauce has thickened. Remove the basil stem before serving.
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