Crisped in a skillet and simmered in a simple tomato sauce, these 30-minute meatballs are your new favorite weeknight meal.
Ingredients
2eggs, whisked
1cuppanko
½cupwhole milk
2teaspoonskosher salt, divided
1teaspoongarlic powder
1oz.finely grated parm, plus more for garnish
½lb.80/20 ground beef
½lb.ground pork
1Tablespoonextra virgin olive oil
1Tablespoonbutter
32oz.San Marzano tomatoes, crushed*
parsley or basil for garnish
Instructions
Place the eggs, panko, milk, 1 teaspoon of salt, garlic powder, parm, beef, and pork in a large bowl. Using your hands (with gloves) or a wooden spoon, combine all of the ingredients until they evenly distributed- do not overmix.
Roll the meat mixture into golf ball-sized meatballs. Heat a skillet to medium-high heat and add the butter and olive oil. Once butter is melted, swish the butter and olive oil around until combined and place the meatballs in the skillet, cooking them for about 2-3 minutes per side, until they’re a deep golden brown. If the skillet is running too hot, reduce the heat to medium.
Pour the crushed San Marzano tomatoes on top of the meatballs, add the remaining teaspoon of kosher salt and cook at a low simmer for 15 minutes, gently stirring the meatballs occasionally. After meatballs have been cooking for 10-15 minutes, taste the tomato sauce, and add a pinch or two more of salt if needed. Remove from heat.
Top meatballs with generous amount of parmigiano reggiano and a sprinkle of parsley or basil. Serve with toasted sourdough bread, potatoes, rice, etc.
Notes
*If your San Marzano tomatoes are not crushed when you purchase them (they often come as whole, peeled tomatoes), place them in a blender or food processor and pulse for just a few seconds. They don’t have to be completely pureed and it’s more than okay if there are some small pieces of tomato visible.