Classic Italian Meatballs

Adapted from Allrecipes.com

• ⅓ cup plain bread crumbs
• ½ cup milk
• 2 tablespoons olive oil
• 1 onion, diced
• 1 pound ground beef (85% lean)
• 1 pound ground pork
• 2 eggs
• ¼ bunch fresh parsley, chopped
• 3 cloves garlic, crushed
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• ½ teaspoon red pepper flakes
• 1 teaspoon dried Italian herb seasoning
• 2 tablespoons grated Parmesan cheese

1. Heat a skillet over medium heat and coat with olive oil. Add onion and cook until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking, stirring occassionally, until onion is very tender, about 15 minutes more.
2. Meanwhile, soak bread crumbs in milk for about 15 minutes.
3. In a large bowl, gently mix the beef and pork together with a fork. Move the meat over to one side of the bowl. Into the empty side of the bowl place the rest of the ingredients; mix to combine.
4. Gently incorporate the meat to the rest of the mixture.
5. If you have time, cover and refrigerate for about an hour.
6. Preheat an oven to 425-F.
7. Using damp hands, form meat mixture into balls about 1 1/2 inches in diameter.
8. Place on a baking sheet and brush the top with oil.
9. Bake until browned and an internal temperature reaches 165, about 20 minutes.

From ATK Simple Drop Meatballs (untested)

• 22 square saltines
• 1 cup milk
• 2 pounds 85 percent lean ground beef
• 2 ounces Parmesan cheese, grated (1 cup)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon pepper

• SAUCE:
• ¼ cup extra-virgin olive oil
• 10 garlic cloves, peeled and smashed
• ½ teaspoon red pepper flakes
• 2 (28-ounce) cans crushed tomatoes
• Salt and pepper
• 3 tablespoons chopped fresh basil

Adjust oven rack to lower-middle position and heat oven to 400 degrees.

Place saltines in large zipper-lock bag, seal bag, and crush saltines fine with rolling pin (you should have 1 cup). Combine saltines and milk in large bowl and let sit for 5 minutes for saltines to soften.

Use fork to mash into a paste.
In a large bowl, add beef, Parmesan, garlic powder, oregano, and salt and pepper.
Add the saltine mixture and mix with your hands thoroughly combined.
Divide meat mixture into 24 scant 1/4 cup portions.
Roll portions between wet hands to form balls.
Transfer onto plate and cover with plastic wrap, refrigerate until ready to use. Meatballs canbe refrigerated for up to 24 hours.

Sauce:.
Combine oil and garlic in large Dutch oven.
Cook over low heat until garlic is soft and golden on all sides. 10-12 minutes, stirring occasionally.
Add pepper flakes and cook until fragrant, about 30 seconds, stir in tomatoes and 1 tsp. salt.
Nestle meatballs into sauce.
Bring to simmer over medium heat.
Cover and bake unto meatballs are cooked through and tender, about 40 minutes.
Let cool, uncovered, for 20 minutes.
Gently stir in basil and season with salt and pepper to taste.

Add a few ladles of sauce to the cooked pasta to prevent sticking. Serve with a few meatballs, additional sauce ladled on top, and Parmesan cheese.