Ingredients:

  • 1 lb 80/20 ground beef
  • 0.5 lb ground pork
  • 0.5 lb ground veal
  • 1 cup fresh white breadcrumbs, crusts removed
  • 0.5 cup whole milk
  • 0.75 cup Parmigiano-Reggiano, finely grated
  • 0.25 cup fresh flat-leaf parsley, minced
  • 3 cloves garlic, grated into a paste
  • 2 large eggs, lightly beaten
  • 0.25 cup Spanish onions, finely minced and sautéed
  • 28 oz canned San Marzano tomatoes, crushed by hand
  • 3 tbsp extra virgin olive oil
  • 0.5 tsp red pepper flakes
  • 6 fresh basil leaves, torn
  • 0.25 cup dry red wine

Instructions:

  1. Prepare the panade by soaking 1 cup of fresh breadcrumbs in 1/2 cup of whole milk for at least 10 minutes until a thick paste forms.
  2. In a large mixing bowl, gently combine the ground beef, pork, and veal. Add the milk-soaked breadcrumbs, sautéed onions, grated garlic, beaten eggs, Parmigiano-Reggiano, and minced parsley.
  3. Mix the ingredients by hand until just combined, being careful not to overwork the meat which can lead to toughness. Shape into 30 uniform meatballs.
  4. Heat olive oil in a large skillet over medium-high heat. Sear the meatballs in batches until a deep mahogany-colored crust develops on all sides. Remove meatballs and set aside.
  5. Deglaze the skillet with 1/4 cup dry red wine, scraping up the browned bits from the bottom of the pan.
  6. Add the hand-crushed San Marzano tomatoes, red pepper flakes, and torn basil. Return the meatballs to the pan.
  7. Lower the heat and simmer the meatballs in the sauce for 25 minutes until the interior is tender and the sauce has thickened slightly.