Italian Meatballs with Marinara

Instructions

1. Step 1

   Combine the breadcrumbs and milk in a large mixing bowl. Let the mixture stand until the milk is absorbed.

   Timer: 5 min (fixed)

   Ingredients used: 60.0 gr Breadcrumb, 90.0 ml Milk

   Cookware: Large Mixing Bowl

2. Step 2

   Add the ground beef, ground pork, egg, Parmesan, parsley, one chopped onion, half the garlic, half the salt, and half the pepper. Mix gently until evenly combined.

   Ingredients used: 1.0 piece Egg, 8.0 gr Garlic, 450.0 gr Ground Beef, 1.0 gr Ground Black Pepper, 225.0 gr Ground Pork, 1.0 piece Onion, 50.0 gr Parmesan Cheese, 15.0 gr Parsley, 5.0 gr Salt

   Cookware: Large Mixing Bowl

3. Step 3

   Shape the mixture into 20 evenly sized meatballs and arrange them on a rimmed baking sheet.

   Cookware: rimmed baking sheet

4. Step 4

   Heat half the olive oil in a large Dutch oven over medium heat. Brown the meatballs in batches, turning carefully, then transfer them to a clean plate; they do not need to be cooked through yet.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: Large Dutch oven, plate, tongs

5. Step 5

   Add the remaining olive oil and the remaining chopped onion to the Dutch oven. Cook over medium heat, stirring occasionally, until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: Large Dutch oven, wooden spoon

6. Step 6

   Add the remaining garlic and the tomato paste. Cook over medium heat, stirring continuously, until fragrant and slightly darkened.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: Large Dutch oven, wooden spoon

7. Step 7

   Stir in the crushed tomatoes, oregano, remaining salt, and remaining pepper. Bring to a gentle simmer over medium heat, then reduce to low heat and cook uncovered.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 1.0 gr Ground Black Pepper, 5.0 gr Salt, 800.0 gr Tomato

   Cookware: Large Dutch oven, wooden spoon

8. Step 8

   Return the meatballs and any collected juices to the sauce. Cover partially and simmer over low heat until the centers of the meatballs reach at least 71°C.

   Timer: 18 min (fixed)

   Cookware: instant-read thermometer, Large Dutch oven, tongs

9. Step 9

   Fold in the basil, remove the Dutch oven from the heat, and serve the meatballs with the marinara sauce.

   Ingredients used: 10.0 gr Basil

   Cookware: Large Dutch oven, wooden spoon