Classic Meatballs
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 540
- Total Fat
- 37
- Saturated Fat
- 13
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 32
- Cholesterol
- 141
- Sodium
- 1117
- Total: 1 hr 20 min
- Active: 45 min
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
- 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.
- 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.
- 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.
- Transfer the meatballs and sauce to a slow cooker and keep on warm.