The Juiciest Italian Meatballs

Von Sip and Feast · 45 Min.

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Zubereitung

1. Coat the bottom of a large heavy pot with 1/2 cup olive oil and sauté the onion over medium-low heat until translucent, about 5-7 minutes.
2. Add the tomato paste and cook 5 minutes, spreading it with a wooden spoon. Add a splash of water if it starts to burn.
3. Add the hand-crushed tomatoes, salt and pepper. Simmer on low with the lid slightly ajar, stirring often to prevent sticking, for at least 2.5 to 3 hours. Add sugar to taste if needed.
4. Put the ground chuck, ground pork, salt and pepper in a large bowl. Add breadcrumbs, grated cheese, parsley and garlic paste.
5. Pour in the 2 beaten eggs and mix gently. If the mixture is too dry, add one more egg.
6. Roll into meatballs about 2 inches (5 cm) across with wet hands. Either shallow-fry in neutral oil until browned on all sides, or bake on a wire rack over a sheet pan at 400°F (200°C) for 15 minutes, then 5 minutes at 475°F (245°C).
7. Add the browned meatballs to the sauce and cook on low for at least 1 hour so they absorb flavour and braise.
8. Serve with pasta, grated cheese and Italian bread.

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