Classic Homemade Meatballs

There's something incredibly comforting about a plate of classic homemade meatballs, and I absolutely love making them. My family goes wild for these juicy, flavorful meatballs simmered in a rich tomato sauce, and I find the process of mixing and rolling them quite therapeutic. Don't be intimidated by making meatballs from scratch; it's much easier than you might think, and this recipe is perfect for home cooks and starter cooks alike who want to whip up a delicious and impressive meal without much fuss.

Ingredients

• 1.5 lbs ground beef (80/20 recommended)
• 1/2 cup plain breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 cup water or beef broth
• 1 tsp dried Italian seasoning
• Pinch of sugar (optional, to balance acidity)

Instructions

1. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, chopped parsley, salt, and pepper. Use your hands to gently mix until just combined, being careful not to overmix, which can make the meatballs tough.
2. Roll the mixture into 1.5-inch meatballs. You should get about 20-24 meatballs. Place them on a baking sheet.
3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding the pan. Brown the meatballs on all sides, about 2-3 minutes per side. They don't need to be cooked through at this stage. Remove the browned meatballs from the skillet and set aside.
4. Reduce the heat to medium. Add the tomato paste to the skillet and cook for 1 minute, stirring constantly, to deepen its flavor.
5. Pour in the crushed tomatoes, water or beef broth, Italian seasoning, and an optional pinch of sugar. Stir well, scraping up any browned bits from the bottom of the pan.
6. Return the browned meatballs to the skillet, nestling them into the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally, until the meatballs are cooked through and tender.
7. Serve hot over pasta, with crusty bread, or as a hearty appetizer.