Ingredients:

  • 1 lb (454g) ground beef (80/20 blend)
  • 1/2 lb (227g) ground pork
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (60ml) milk
  • 1 large egg, lightly beaten
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped (1 cup/120g)
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 lb (454g) dried penne pasta
  • 2 cups (227g) shredded mozzarella cheese
  • 1/4 cup (15g) fresh basil leaves, chopped

Instructions:

  1. Combine meatball ingredients in a bowl. Mix gently. Form 1-inch meatballs.
  2. Heat olive oil in a skillet. Brown meatballs in batches. Remove and set aside.
  3. Add olive oil to the skillet. Sauté onion until softened. Add garlic. Stir in tomatoes, tomato sauce, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer for 15 minutes.
  4. Cook pasta al dente. Drain and set aside.
  5. Preheat oven to 375°F (190°C). Combine pasta and sauce in a bowl. Stir in meatballs. Pour into a baking dish.
  6. Sprinkle mozzarella over the casserole. Bake for 20-25 minutes, until cheese is melted and bubbly.
  7. Let the casserole rest for 5-10 minutes. Garnish with basil and serve this meatball casserole.