Photo: Erik Putz
40 minutes of prep yields 75 saucy meatballs. They're perfect for a plate of spaghetti or on a soft, squishy bun with a slice of provolone.
¼ cup olive oil
1 onion, chopped
3 garlic cloves, minced
3 tbsp tomato paste
2 796-mL cans whole San Marzano plum tomatoes
2 tsp granulated sugar
1 tsp salt
½ cup grated Parmesan cheese
½ cup bread crumbs
½ cup milk
450 g lean ground beef
450 g lean ground pork
2 eggs, lightly beaten
1 onion, grated
1 cup grated Parmesan cheese
½ cup finely chopped parsley
2 garlic cloves, minced
2 tsp dried oregano
2 tsp salt
¾ tsp pepper
Heat oil in a large pot over medium heat. Add onion and garlic, cook until softened, about 5 min. Stir in tomato paste, tomatoes, sugar and salt. Bring to a boil, then reduce heat. Simmer, stirring occasionally, until thickened slightly, about 45 min. Stir in Parmesan.
Meanwhile, line 2 rimmed baking sheets with foil. Combine meatball ingredients thoroughly in a large bowl.
Place racks in top and bottom thirds of oven. Preheat to 375F. Scoop heaping tablespoonfuls of meat and form into balls, then place about ½ in. apart on baking sheets. Rinse hands as needed to make it easier to form balls.
Bake in top and bottom thirds of oven, switching trays halfway, until meatballs are lightly browned and cooked through, 15 to 17 min.
To make 6 servings, toss half of the meatballs with 3 cups sauce. Serve with 450 g spaghetti, cooked. Top with extra Parmesan.
Protein 18g, Carbohydrates 11g, Fat 14g, Fibre 2g, Sodium 828mg.
Serve meatballs on toasted baguette loaded with remaining tomato sauce and grated mozzarella cheese.
Originally published in the March + April 2018 issue. Photo by Erik Putz.