For best results, always weigh ingredients where a weight is provided
Instructions
Cook some spaghetti or fettuccini to packet instructions. This can cook while you get on with everything else.
ITALIAN MEATBALLS
Heat the overhead grill / broiler on high. Line two baking trays with baking paper.
Add the breadcrumbs to a large bowl and pour over the milk. Stir with a fork and let it sit for 5 minutes.
Add the remaining meatball ingredients (mince, parmesan, parsley, onion, egg, garlic, salt and pepper) to the bowl and mix until combined (try not to overmix). Chill for 10 minutes
Use a small cookie scoop to scoop the meat, then roll into smooth balls.
Place on a baking paper lined baking tray a couple inches apart, then grill / broil for 10 minutes until tops are golden.
EASY MEATBALL SAUCE
Place a mesh sieve over a bowl and pour in the crushed tomatoes. Set aside to drain.
Heat the oil in a large frying pan over medium-high heat. Add the onion, stirring regularly until softened (3-4 minutes). Don't let them colour.
Use a spoon to press the crushed tomatoes in the sieve to remove some more of the liquid and then tip the pulp into the pan. Reserve the liquid.
Add the garlic and cook, stirring often for 4-5 minutes until the tomatoes start to look very thick and most of the moisture is gone.
Add the juice from the tomatoes, the passata, basil, chilli, sugar and salt. Add ¼ cup water to the passata bottle, give it swirl and add that too. Mix well.
Bring the sauce to a simmer, then keep on a low simmer, stirring regularly for about 10 minutes until nice and thick or to desired consistency.
Add the cooked meatballs and mix well.
Reserve ¼ cup of the pasta water, then drain the pasta.
Add the pasta to the meatballs and sauce and mix well to coat (add the pasta water if you need to loosen the sauce). Serve.
Notes
You can use homemade dried breadcrumbs. freshly made breadcrumbs (from stale bread) or panko breadcrumbs.
Don't overmix the meat mixture or they won't stay tender.
These meatballs can be made 1-2 days ahead and cooked fresh when needed or even cooked ahead of time and reheated in pan over medium heat for 10-12 minutes.
Meatballs can be frozen (raw or cooked). Freeze them on a baking tray until solid, then transfer to an airtight container in the freezer for 3-4 months.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.