Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 0.5 lb ground pork
  • 1 cup fresh sourdough breadcrumbs, crusts removed
  • 0.5 cup whole milk
  • 1 large egg, beaten
  • 0.5 cup freshly grated Pecorino Romano cheese
  • 3 cloves garlic, minced into a paste
  • 0.25 cup fresh Italian parsley, finely chopped
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 28 oz San Marzano crushed tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, grated
  • 1 tsp dried oregano
  • 1 handful fresh basil leaves

Instructions:

  1. Combine sourdough breadcrumbs and whole milk in a small bowl. Let sit for 5–10 minutes until a thick paste (panade) forms, then mash with a fork until smooth.
  2. In a large mixing bowl, whisk together the beaten egg, Pecorino Romano, minced garlic, parsley, salt, and pepper. Add the prepared panade and whisk again to combine.
  3. Add the ground beef and ground pork to the bowl. Using a light 'claw' motion with your fingers, mix until just combined, being careful not to overwork the meat.
  4. Gently roll the mixture into golf-ball-sized portions (approximately 16-20 meatballs).
  5. Heat olive oil in a heavy-bottomed skillet over medium-high heat. Sear the meatballs until a mahogany crust forms on all sides.
  6. Add the grated onion to the pan, followed by the crushed tomatoes, oregano, and basil. Reduce heat and simmer the meatballs in the sauce for 20-25 minutes until cooked through.