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 oil in a medium-sized pan over medium heat. Sauté onion until soft, (about 2 minutes). Add garlic and sauté for a further minute, until fragrant. Set aside.
2. 2Preheat oven to 410°F (210°C). Line a large baking pan with parchment paper. Set aside.
3. 3In a large bowl combine half of the sautéed onion and garlic mixture with the ground meats, Italian seasoning, salt, pepper, eggs, cheese, breadcrumbs and basil (or parsley). Mix the milk into the meat mixture with your hands until all of the ingredients are just combined (don't over mix or meatballs will be hard/tough).*
4. 4Lightly oil your hands with cooking oil to prevent the meat from sticking to your fingers. Scoop out 1 tablespoonful of meat per meatball and roll into balls, placing meatballs on a lined baking pan as you go.
5. 5Spray generously with cooking oil spray and bake for 12 minutes, or until just cooked though.
6. 6Broil (grill) on high heat in the last 2 minutes of cooking time to get them crispy and browned.While meatballs are baking, make your sauce.
7. 7Return the pan with the remaining onion/garlic mixture to the stove over medium heat. Stir in the crushed red pepper flakes, crushed tomatoes, tomato paste, Italian seasoning, herbs, salt, pepper and sugar. Bring to a simmer and let cook for about 10 minutes, while stirring occasionally. Taste test and adjust salt and pepper, to your taste.
8. 8Transfer baked meatballs and pan juices into the sauce. Stir to evenly coat and let simmer for about 2-3 minutes to let the sauce infuse into the meat and completely cook the meatballs.
9. 9Serve over pasta of choice. Garnish with additional fresh herbs and parmesan cheese.