Homemade Meatballs Recipe

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  0.5 cup Bread Crumbs, Dry, Plain
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  0.5 cup Parmesan Cheese

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

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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.5 tsp Italian seasoning
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  0.3 tsp ¼ tsp salt ($0.02)
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  0.3 tsp ¼ Tsp Black Pepper (Freshly Cracked, $0.03)
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  2 Egg, Whole, Large(88g)
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  0.3 cup Whole Milk
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  1 lbs Italian Pork Sausage
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  1 lbs 80/20 Ground Beef
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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  2 tbsp Olive oil

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

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  2 tbsp Tomato Paste
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  28 oz Tomato, Canned, Crushed
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  0.5 tsp ½ tsp dried basil ($0.05)
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  0.5 tsp Oregano, Dried
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  1 tsp Brown sugar
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  1 tsp 1 Tsp Salt (Or To Taste, $0.03)

Instructions

1. 1Combine the bread crumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper in a small bowl. In a separate bowl, whisk the eggs with the milk until combined.
2. 2Add the breadcrumb mixture and egg mixture to a large bowl along with the Italian pork sausage and ground beef. Mix gently with your hands until just combined, then let rest 5 minutes to soften the breadcrumbs.
3. 3Shape the meat mixture into 32 balls, about 2 tablespoons each. Heat the olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
4. 4Working in two batches, add half the meatballs to the hot skillet and cook 8–10 minutes, turning every 2–3 minutes, until browned on all sides and internal temperature reaches 160°F. Transfer to a plate and repeat with remaining meatballs.
5. 5While meatballs cook, dice the onion and mince the fresh garlic. Add both to a sauce pot with olive oil and cook over medium heat, stirring occasionally, 5 minutes until the onions are soft and translucent.
6. 6Stir in the tomato paste and cook over medium heat 3–5 minutes, stirring often, until darkened slightly. Pour in the crushed tomatoes, add the oregano, brown sugar, and salt, and stir well to combine.
7. 7Bring the sauce to a gentle simmer over medium heat, then reduce to medium-low. Partially cover and simmer 30 minutes, stirring occasionally, until flavors develop and sauce thickens slightly.
8. 8Add all cooked meatballs to the sauce and simmer 3–5 minutes until heated through. Divide evenly into 4 airtight containers while hot, cool slightly, then seal and refrigerate.