Instructions
1. Make the Meatball Mixture:
-
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
-
In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to form a "panade" (this keeps the meatballs tender).
-
In a large bowl, combine the ground meats, egg, Parmesan, garlic, parsley, oregano, onion powder, salt, and pepper. Add the soaked breadcrumbs.
-
Using your hands, mix gently until just combined. Do not overmix, or the meatballs will be tough.
2. Form & Cook:
-
Shape the mixture into 1.5-inch (4 cm) balls (about the size of a golf ball). For subs, you can make them larger.
-
Baking Method (Recommended for Even Cooking): Place meatballs on the prepared baking sheet. Drizzle or spray lightly with oil. Bake for 18-22 minutes, until cooked through and browned.
-
Pan-Frying Method: Heat 2 tbsp olive oil in a large skillet over medium heat. Brown meatballs in batches on all sides (about 8-10 minutes total). They will finish cooking in the sauce.
3. Prepare the Sauce (If Using):
-
If using a jarred sauce, simply heat it in a large pot over medium-low heat.
-
For a quick homemade sauce: In a pot, heat olive oil over medium heat. Sauté onion until soft (5 mins), add garlic and cook for 1 minute. Add crushed tomatoes, dried herbs, salt, pepper, and sugar. Simmer for 15-20 minutes.
4. Simmer & Serve (The Key Step):
-
Once the meatballs are baked or browned, transfer them gently into the simmering tomato sauce.
-
Let them simmer together, covered, over low heat for at least 15-20 minutes. This allows the flavors to marry and the meatballs to become incredibly tender and infused with the sauce.
För fullständiga tillagningssteg, gå till nästa sida eller klicka på Öppna-knappen (>), och glöm inte att DELA med dina Facebook-vänner.
