Everyday Meatballs

• servings: 24 Meatballs

Ingredients

1 pound ground meat (I use a mix of beef and pork)

2/3 cup fresh bread crumbs or 1/2 cup panko

1/3 cup milk or water

2 tablespoon finely chopped parsley

2 tablespoons finely grated Parmesan or Romano cheese (optional)

2 teaspoons coarse or kosher salt, divided

Pinches of red pepper flakes or few grinds of black pepper

1/2 teaspoon onion powder

2 large eggs

2 garlic cloves, minced, divided

2 tablespoons olive oil

1 28-ounce can of tomato puree or crushed tomatoes

Directions

Place meat, crumbs, milk or water, parsley, cheese (if using), 1 teaspoon salt, pepper, onion powder, eggs and half of your minced garlic in a large bowl. I like to mix all of this together with a fork, which does a good job of breaking up the eggs and chunks of meat.

Form mixture into 1 1/2 to 2-inch meatballs and arrange on a plate. I like to let them set in the fridge for a bit — 30 minutes, if you can spare it — which helps them keep their shape.

In a large pot, heat 2 tablespoons olive oil over medium heat.

Add remaining garlic and some pepper flakes and let sizzle until garlic is golden, 30 seconds to 1 minute.

Add tomatoes (beware the splatter!) and season with remaining salt.

Let mixture simmer over low heat for about 10 minutes (with a thicker puree) or 20 (for crushed tomatoes, which are usually more watery), stirring occasionally.

With stove on the lowest heat possible to maintain a gentle simmer, add meatballs to sauce one by one, and cover with a lid. It will be hard but please don’t touch or move them for at least 20 minutes of the 25-minute cooking time, so that they have a chance to keep their shape. Meatballs should be fully cooked through at 25 minutes, but it cannot hurt to cut one in half to verify.

Notes

From: Smitten Kitchen