Italian Meatballs in Marinara

Tags: #mealprep #italian #batchcooking #freezerfriendly Serving: 8 servings (24 meatballs) Total time: 80 minutes

Juicy beef-and-pork meatballs finished in a bright garlic-and-basil marinara, ideal for batch cooking and freezing.

Ingredients

• 600 g ground beef (80% lean)

• 400 g ground pork

• 100 g dry breadcrumbs

• 180 ml whole milk

• 100 g onion, grated

• 20 g garlic, minced

• 60 g Parmigiano Reggiano, finely grated

• 20 g flat-leaf parsley, finely chopped

• 100 g eggs, lightly beaten

• 12 g fine sea salt

• 4 g black pepper, freshly ground

• 15 ml olive oil (for pan)

• 60 ml extra-virgin olive oil

• 20 g garlic, thinly sliced

• 1,800 g canned crushed tomatoes

• 10 g fine sea salt

• 3 g red pepper flakes

• 15 g fresh basil leaves, torn

Steps

1. Preheat the oven to 230°C.
2. Line a rimmed sheet pan with parchment paper.
3. Brush the parchment with 15 ml olive oil.
4. Combine the breadcrumbs and milk in a bowl.
5. Rest the breadcrumb mixture for 10 minutes.
6. Grate the onion on the coarse side of a grater.
7. Squeeze the grated onion to remove excess liquid.
8. Beat the eggs until smooth.
9. Place the ground beef and ground pork in a large mixing bowl.
10. Add the breadcrumb mixture to the meats.
11. Add the onion, garlic (minced), Parmigiano, parsley, salt, and black pepper to the bowl.
12. Mix the meat mixture gently with your hands until just combined.
13. Chill the mixture for 15 minutes.
14. Scoop 40 g portions of the mixture onto the prepared sheet pan.
15. Roll each portion into a tight ball.
16. Arrange the meatballs with 2 cm spacing on the pan.
17. Bake the meatballs for 10 minutes.
18. Heat 60 ml extra-virgin olive oil in a large pot over medium-low heat.