Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 lb ground veal
  • 1/2 cup panko breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg, beaten
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups crushed tomatoes
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, smashed
  • 1/2 tsp red pepper flakes

Instructions:

  1. In a small bowl, combine 1/2 cup panko breadcrumbs and 1/3 cup whole milk; let sit for 5–10 minutes until the milk is fully absorbed and a paste forms.
  2. In a large mixing bowl, combine 1 lb ground beef, 1/2 lb ground veal, the soaked panko paste, 1 beaten egg, 1/2 cup Parmesan cheese, 3 cloves minced garlic, 2 tbsp chopped parsley, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper.
  3. Gently fold the ingredients together with your hands or a fork and stop the moment they are just combined to avoid a tough texture.
  4. Preheat oven to 400°F (200°C). Use a small cookie scoop to form meatballs approximately 1 inch (2.5 cm) in diameter and place them on a parchment-lined baking sheet.
  5. Bake for 12–15 minutes until rich brown; use a meat thermometer to confirm an internal temperature of 150°F (65°C).
  6. In a saucepan, heat 1 tbsp extra virgin olive oil over medium heat and sauté 1 clove smashed garlic and 1/2 tsp red pepper flakes for 1 minute until fragrant.
  7. Stir in 2 cups crushed tomatoes, then add the baked meatballs to the sauce.
  8. Lower the heat to a simmer and cook for 20–30 minutes until meatballs reach a final internal temperature of 160°F (71°C).