Juicy Italian Meatballs in Tomato Sauce

Method

1. 1

   Soak the breadcrumbs

   Stir the breadcrumbs and milk together in a bowl and leave for 5 minutes at room temperature, until they form a soft paste.

2. 2

   Mix the meatball mixture

   Add the beef, pork, soaked breadcrumbs, egg, parmesan, grated garlic, parsley, meatball salt and pepper; mix gently for about 1 minute at room temperature, just until combined.

3. 3

   Shape the meatballs

   With damp hands, shape the mixture into 18 evenly sized meatballs, about 40 g each, and place them on a plate.

4. 4

   Brown the meatballs

   Heat the olive oil in a wide, deep pan over medium-high heat for 2 minutes, until shimmering; brown the meatballs in batches for 4 to 5 minutes, turning gently until golden in patches, then transfer to a plate.

5. 5

   Soften the onion

   Reduce the heat to medium and cook the onion in the same pan for 5 minutes, stirring often, until softened.

6. 6

   Cook the garlic

   Add the sliced garlic and cook over medium heat for 1 minute, stirring, until fragrant but not browned.

7. 7

   Simmer the sauce

   Add the tomatoes, sugar, sauce salt and oregano; bring to a gentle simmer over medium heat for 5 minutes, stirring occasionally, until bubbling softly.

8. 8

   Cook the meatballs in the sauce

   Nestle the browned meatballs into the sauce, cover the pan partly and simmer gently over low heat for 20 to 25 minutes, turning once carefully, until the centres reach 71°C (160°F).

9. 9

   Check the sauce

   After 10 minutes of simmering, check the sauce; if it is sticking or too thick, stir in water 2 tbsp at a time, then taste and adjust the salt.

10. 10

    Finish and serve

    Tear the basil over the meatballs just before serving, while hot, with spaghetti, polenta or crusty bread.

Tips

• Allow about 55 minutes total, including shaping, browning in batches and simmering.
• Brown the meatballs in uncrowded batches and turn them gently; they only need golden patches before simmering.
• Check the centre of a meatball with an instant-read thermometer; minced meat must reach 71°C (160°F).
• Taste the sauce before serving and adjust the salt, as tomato and parmesan salt levels vary.

Swaps

• Use pecorino instead of parmesan, reducing the added salt if needed because pecorino is often saltier.
• Use 1 tsp dried basil in place of the fresh basil for the finish, or add it to the sauce with the oregano.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has thickened.