Ingredients
1lbground beef
1lbground pork
1clovegarlic,minced
½cuponion,finely diced
½cupmilk
½cupwhite bread
⅔cupparmesan,finely grated
¼cupparsley,chopped
1egg
vegetable oil
28ozcrushed tomatoes,(1 can)
3clovesgarlic,finely sliced
1sprigbasil
kosher salt and freshly ground black pepper,to taste
Preparation
Make meatballs. Place bread pieces in a small bowl and pour milk over bread. Let sit for about 5 to 10 minutes until liquid is mostly absorbed.
In a large bowl, combine pork and beef, soaked bread, garlic, onion, egg, ⅓ cup Parmesan and 2 tablespoons parsley. Season with salt and pepper and mix with a wooden spoon until just combined.
Form meat mixture into small balls, about a rounded tablespoon in size.
Coat the bottom of a large skillet with oil. Heat oil over medium-high heat, then add the meatballs. Cook meatballs in batches for about 10 minutes per batch, until golden brown all over. Transfer browned meatballs to a paper towel-lined tray. Clean skillet.
Make marinara. Heat olive oil over medium heat. Add garlic and fry for about 3 minutes until golden. Stir in crushed tomatoes and season with salt and pepper to taste.
Stir in basil. Bring to sauce simmer then add meatballs back to the skillet. Stir meatballs into sauce. Cover the skillet with a lid and let simmer for about 12 minutes until meatballs are cooked through.
Serve warm over cooked spaghetti. Garnish with remaining parsley and Parmesan if desired.
