Back to 6 servings Meatballs 0.5 cup fresh breadcrumbs, from day-old crusty bread, crusts removed 0.33 cup whole milk 1 pound ground beef, 85% lean 0.5 pound ground pork 1 large egg, lightly beaten 0.25 cup Parmesan cheese, freshly grated, plus more to serve 2 tablespoons fresh parsley, finely chopped 1 clove garlic, finely grated 1.5 teaspoons kosher salt 0.5 teaspoon black pepper, freshly ground 3 tablespoons olive oil, for browning Sauce 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 28 ounces crushed tomatoes or passata, one 800 g can 0.5 cup water, plus more as needed 0.5 teaspoon sugar, to balance acidity 0.5 teaspoon kosher salt, or to taste 0.25 teaspoon red pepper flakes, optional fresh basil leaves, torn, a handful, for finishing
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1 Step 1: Soak the breadcrumbs in the milk in a large bowl for 5 minutes, until soft. Lightly squeeze out any excess liquid.2 Step 2: Add the beef, pork, egg, Parmesan, parsley, garlic, salt and pepper. Mix gently by hand just until combined; overmixing makes the meatballs tough.3 Step 3: With wet hands, roll the mixture into about 18 balls, each roughly 1.5 to 2 inches across. Set them on a plate and chill for 10 to 15 minutes to firm up.4 Step 4: Heat the 3 tablespoons olive oil in a large, deep skillet or Dutch oven over medium heat. Brown the meatballs in batches, rolling them gently, for 5 to 6 minutes per batch until golden on all sides. They do not need to cook through. Set aside.5 Step 5: Lower the heat to medium-low and add the 2 tablespoons oil to the same pan. Cook the onion for 5 minutes until soft, then add the garlic and stir for 30 seconds until fragrant.6 Step 6: Stir in the tomatoes, water, sugar, salt and red pepper flakes if using. Simmer for 10 minutes.7 Step 7: Nestle the meatballs in the sauce in a single layer. Cover and simmer on low for 25 to 30 minutes, turning them gently once or twice and swirling the pan rather than stirring so they do not break.8 Step 8: Check a meatball: it should be cooked through with no pink inside (160°F / 71°C). If the sauce has thickened too much, loosen it with a splash of water.9 Step 9: Tear in the basil and let the meatballs rest in the sauce off the heat for 5 to 10 minutes. Serve with extra Parmesan and crusty bread.getsaucepan.com/r/a20f5d02-b905-5044-b5dd-ed417d2008ed
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