The Secret to Juicy Meatballs #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Soak the crustless bread in 2/3 cup water for 5 minutes, then mash it with a fork.
2. In a large bowl or stand mixer with paddle, mix 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg and the mashed bread until well combined.
3. Shape into 1 1/2" meatballs (about a flat ice cream scoop of meat each) and dredge in flour, shaking off the excess.
4. Heat about 3 Tbsp oil in a deep, large, heavy skillet or Dutch oven over medium heat. Brown the meatballs in 2 batches without crowding, about 2 minutes per side (about 6 minutes total). Set aside; they do not need to be cooked through yet.
5. In the same pan over medium heat, add more oil if needed and saute 1 cup chopped onion, stirring often, until soft and golden (about 5 minutes). Add 4 minced garlic cloves and stir 1-2 minutes until fragrant.
6. Stir in 56 oz crushed tomatoes and 2 bay leaves, and bring to a light boil, stirring to make sure it truly boils.
7. Return the meatballs to the pan, partially cover and simmer gently for 30 minutes, turning them occasionally, until tender and the sauce has thickened. A few minutes before the end, stir in 2 Tbsp minced basil and season with salt and pepper to taste.
8. Meanwhile, cook 1 lb spaghetti in salted water until al dente, drain and return to the empty pot.
9. Pour the sauce and meatballs over the spaghetti and toss gently. Serve hot, topped with parmesan and basil.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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GarlicOnionEggCheeseTomatoParmesan cheeseBreadGround beef