Classic Italian Spicy Meatballs with Tomato Sauce (Print version)

Tender beef and sausage meatballs simmered in a spicy tomato sauce with garlic, parmesan, basil, and red pepper flakes.

# Ingredients:

For the meatballs

01 - 1/2 cup (45 g) plain breadcrumbs
02 - 1/3 cup (80 ml) whole milk
03 - 1 lb (450 g) ground beef, 80/20 preferred
04 - 1/2 lb (225 g) hot Italian sausage, casings removed if needed
05 - 1 large egg
06 - 1/2 cup (50 g) finely grated parmesan cheese
07 - 3 cloves garlic, minced
08 - 2 tablespoons chopped fresh parsley
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons olive oil, for browning

For the spicy tomato sauce

12 - 1 small yellow onion, finely chopped
13 - 3 cloves garlic, minced
14 - 2 tablespoons tomato paste
15 - 1/2-1 teaspoon red pepper flakes
16 - 1/2 cup (120 ml) dry red wine or water
17 - 2 cans (28 oz each, 794 g each) crushed tomatoes
18 - 1 teaspoon dried oregano
19 - 1 teaspoon kosher salt, plus more to taste
20 - 1/4 teaspoon black pepper
21 - 1/4 cup fresh basil leaves, torn
22 - Extra grated parmesan, for serving

# Instructions:

01 - Stir the breadcrumbs and milk together in a large bowl. Let stand for 5 minutes until the crumbs soften into a paste.
02 - Add the beef, hot Italian sausage, egg, parmesan, garlic, parsley, salt, and pepper. Mix gently with your hands just until combined.
03 - Roll the mixture into 18-20 meatballs, about 2 inches wide. Set them on a tray and keep your hands lightly damp if the mixture sticks.
04 - Heat olive oil in a wide Dutch oven or deep skillet over medium-high heat. Brown the meatballs in batches for 5-6 minutes total, turning carefully. Transfer to a plate.
05 - Lower the heat to medium. Add onion to the same pan and cook for 4-5 minutes until softened. Stir in garlic, tomato paste, and red pepper flakes for 1 minute.
06 - Add wine or water and scrape the pan well. Stir in crushed tomatoes, oregano, salt, and pepper. Return the meatballs, cover partly, and simmer gently for 25-30 minutes until cooked through.
07 - Stir in fresh basil and taste the sauce for salt. Serve hot with parmesan over pasta, polenta, bread, or on its own.

# Good to know:

01 - The meatballs are done when the center reaches 160°F.
02 - Sauce and meatballs can be made 1 day ahead and reheated gently.
03 - Freeze cooked meatballs in sauce for up to 3 months.

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