Italian Baked Meatballs

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  Olive oil(45g)

  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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  80/20 Ground Beef(227g)
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  Ground Pork(227g)

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

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  Italian seasoning(10g)
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  1 teaspoon salt
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  1/2 teaspoon cracked pepper
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  Egg, Whole, Large
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  Parmesan Cheese(120g)

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

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  Bread Crumbs, Dry, Plain(120g)
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  Basil, Fresh(30g)
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  Whole Milk(60g)
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  Red pepper flakes(1g)
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  Tomato, Canned, Crushed(794g)
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  Tomato Paste(30g)
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  Italian seasoning(5g)
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  Basil, Fresh(15g)
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  1/2 teaspoon salt
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  1/4 teaspoon cracked black pepper
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  1/2 teaspoon sugar
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  1 pinch fresh parsley (chopped)
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  1 pinch fresh basil (chopped)
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  Parmesan Cheese(15g)

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

Instructions

1. 1Heat olive oil in a medium pan over medium heat. Add the diced onion and sauté for 2–3 minutes until softened. Add the fresh garlic and sauté for 1 minute until fragrant. Remove from heat and set aside.
2. 2In a large bowl, combine the ground beef, ground pork, eggs, grated Parmesan, bread crumbs, fresh basil, Italian seasoning, red pepper flakes, and whole milk. Add half of the sautéed onion and garlic mixture. Mix gently with your hands until just combined—do not overmix or the meatballs will be tough.
3. 3Oil your hands lightly to prevent sticking. Scoop 1 tablespoon of meat mixture at a time and roll into balls. Place meatballs on a parchment-lined baking sheet as you work.
4. 4Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, cook the meatballs for 5–7 minutes per batch, turning occasionally, until browned on all sides and internal temperature reaches 160°F.
5. 5While meatballs cook, return the pan with the remaining sautéed onion and garlic to the stovetop over medium heat. Stir in the crushed tomatoes, tomato paste, Italian seasoning, fresh basil, and red pepper flakes. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
6. 6Transfer the cooked meatballs and any pan juices into the tomato sauce. Stir gently to coat evenly and simmer for 2–3 minutes.
7. 7Divide the meatballs and sauce evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat in a saucepan over medium heat for 3–4 minutes until warmed through, or microwave in a bowl for 2–3 minutes. Serve over pasta and garnish with fresh basil and grated Parmesan.