Classic Meatballs

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 45 min
  • Yield: 6 to 8 servings
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Ingredients

1/4 cup extra-virgin olive oil

10 cloves garlic (8 thinly sliced, 2 finely grated)

3 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand

Kosher salt and freshly ground pepper

1 tablespoon dried oregano

2 pounds ground beef

1 cup grated parmesan cheese

1/2 cup breadcrumbs

1/2 cup finely chopped fresh parsley

1/2 cup milk

2 large eggs

Directions

  1. Preheat the oven to 425 degrees F. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2 to 3 minutes. Add the tomatoes, 1 teaspoon salt, a few grinds of pepper and 2 teaspoons oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15 to 18 minutes.
  2. Meanwhile, make the meatballs: Combine the beef, parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, a few grinds of pepper and the remaining 1 teaspoon oregano in a large bowl. Mix well with your hands. Form into thirty 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12 to 15 minutes.
  3. Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15 to 20 minutes.
  4. Transfer the meatballs and sauce to a slow cooker and keep on warm.