Cheesy Meatball Recipe

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  Bread, Crusty, White(75g)
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  2% Milk(120g)
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  80/20 Ground Beef(482g)
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  Ground Pork(482g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Yellow Onion
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  Garlic(240g)
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  Egg, Whole, Large(100g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Basil, Fresh(5g)
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  Oregano, Dried(5g)
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  Parsley, Fresh(60g)
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  Beef bouillon cube(5g)
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  1 teaspoon salt (to taste)
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  1 pinch cracked pepper (to taste)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(240g)
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  Tomato Paste(680g)
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  1/4 cup water
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  Tomato Paste(30g)
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  2 teaspoons dried basil
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  Oregano, Dried(10g)
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  Red pepper flakes(5g)
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  1 pinch salt (to taste)
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  1 pinch pepper (to taste)
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  Sugar, Granulated White(3g)
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  Mozzarella Cheese(360g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Basil, Fresh

Instructions

1. 1Tear the crusty white bread into small pieces and soak in the reduced fat milk in a large bowl for 2–3 minutes, pressing down until fully submerged. While soaking, finely chop the onion and mince the fresh garlic for the meatballs.
2. 2Add the ground beef, ground pork, chopped onion, minced garlic, large eggs, grated Parmesan, fresh basil, dried oregano, fresh parsley, and crumbled beef bouillon cube to the bowl with soaked bread. Mix gently with your hands until just combined—do not overwork.
3. 3Roll the meat mixture into 18 balls, about the size of golf balls (roughly 3 tablespoons each), and place on a plate.
4. 4Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, brown the meatballs on all sides for 5–7 minutes until golden brown (they will not be cooked through). Transfer to a clean plate.
5. 5Add the remaining 1 tablespoon olive oil to the skillet over medium heat. Add the diced onion and cook for 2–3 minutes, stirring occasionally, until translucent. Add the minced garlic and cook for 1 minute until fragrant.
6. 6Stir in the tomato paste, dried oregano, red pepper flakes, and granulated sugar. Cook for 1–2 minutes over medium heat, stirring constantly. Return the meatballs and any accumulated juices to the skillet, reduce heat to low, and simmer covered for 15–20 minutes, stirring occasionally, until meatballs reach an internal temperature of 160°F.
7. 7Sprinkle the part-skim mozzarella evenly over the meatballs and sauce. Cover and cook over low heat for 2–3 minutes until the cheese melts completely.
8. 8Divide the cheesy meatballs and sauce evenly into 6 airtight containers while hot. Garnish with fresh basil and parsley. Cool to room temperature before sealing and refrigerating for up to 4 days.