The OG Italian Grandma Way To Make Meatballs

By Tasty · 90 min

Ingredients

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium until shimmering. Add the onion and ¼ teaspoon of the salt; cook, stirring now and then, until soft and translucent, 5–7 minutes.
2. Add the garlic, thyme, oregano and red pepper flakes; cook, stirring constantly, until fragrant, about 1 minute.
3. Stir in the tomato paste and cook, stirring constantly, until brick red and lightly caramelized, 2–3 minutes.
4. Crush the canned tomatoes by hand as you add them, with their juices. Add the butter, sugar, basil sprigs and remaining 2 teaspoons salt.
5. Bring to a gentle simmer over medium heat. Reduce to low and simmer uncovered for about 30 minutes, stirring occasionally.
6. Meanwhile, tear the bread into bite-size pieces in a large bowl. Pour the milk over it and let stand 2–3 minutes until fully absorbed and puffed.
7. Mash the bread with your hands or a fork until it forms a soft paste.
8. Add the pork, beef, mortadella, cheese, parsley, egg, garlic, shallot, salt, Italian seasoning and pepper. Mix gently, just until combined.
9. Heat a large skillet over medium-high with a thin layer of avocado oil. Shape a small test meatball of about 2 inches, cook it 1–2 minutes per side until cooked through, then taste and adjust the salt and pepper of the remaining mixture.
10. Wet your hands and roll the mixture into golf ball-sized meatballs. Working in batches with about 3 tablespoons avocado oil, brown them over medium-high until deeply browned all over, 5–6 minutes per batch. Move them to a rimmed baking sheet.
11. Nestle the browned meatballs into the sauce, turning to coat. Partially cover and simmer at a very low simmer, stirring occasionally, until tender and the sauce is deeply flavored, about 1 hour.
12. Remove and discard the basil stems. Taste and adjust salt and pepper, then serve.

Summarized from Tasty's video. Watch it for the details.

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