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. 1PREHEAT oven grill on medium high heat, or main oven to 430°F (220°C).
2. 2Combine bread and milk in a large bowl. Press the bread down into the milk to fully submerse and soak into the bread. Set aside.
3. 3While the bread is soaking, get all of your meatball ingredients chopped and ready. Add all of the meatball ingredients in the bowl with the soaked bread and mix well.
4. 4Roll about three tablespoons worth of meat mixture into a ball. Set aside onto a plate and repeat until all meat is used.
5. 5Heat one tablespoon of olive oil in a large well-seasoned skillet or non stick pan over medium high heat. Brown the meatballs on all sides until golden (they won't be cooked all the way through, but you will finish them off in the sauce). Transfer to a warm plate.
6. 6Heat the remaining tablespoon of olive oil in the pan. Fry the onion until transparent (about 2 minutes), while stirring occasionally. Add in the garlic and sauté for 1 minute until fragrant. 
7. 7Stir through the puree (or passata), water, tomato paste, herbs, chili flakes (if using), salt and pepper. Mix together well with a wooden spoon; bring to a simmer. Reduce heat down to low and taste test. Add in the sugar if needed.
8. 8Transfer the meatballs back into the sauce, along with any juices released from the meatballs on the plate.
9. 9Cover and cook for 20 minutes, while stirring the sauce occasionally, until meatballs are cooked through. (Turn the meatballs a couple of times in the sauce while cooking.)
10. 10Top with the mozzarella cheese; transfer to the oven and grill or bake on the middle shelf of your oven, until the cheese has melted and is bubbling.
11. 11Garnish with the freshly chopped parsley and extra dried oregano and/or basil. Serve over pasta, mashed potatoes or rice.