Ingredients
Scale
- 1 lb Lean Ground Beef (80/20 blend is best for flavor)
- 1/2 cup Plain Breadcrumbs
- 1/4 cup Whole Milk
- 1 Large Egg, lightly beaten
- 1/2 cup Grated Parmesan Cheese
- 3 cloves Garlic, minced
- 1 tsp Dried Oregano
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Olive Oil
- 24 oz Jar of high-quality Marinara Sauce
- Fresh Parsley or Basil for garnish
Instructions
- Step 1: Preparation
Start by combining the breadcrumbs and milk in a small bowl. Let them sit for about 5 minutes until a paste forms; this is the secret to moist meatballs. In a large mixing bowl, combine the ground beef, the breadcrumb mixture, the egg, Parmesan cheese, minced garlic, oregano, salt, and pepper. Use your hands to gently mix the ingredients together until just combined. Do not overwork the meat. Scoop about two tablespoons of the mixture and roll it between your palms to form a ball roughly 1.5 inches in diameter. Repeat until all the meat is shaped. - Step 2: Cooking
Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the meatballs in a single layer, being careful not to crowd the pan. Sear the meatballs for 2 to 3 minutes per side until they develop a nice brown crust. They do not need to be cooked through at this stage. Once browned, pour the marinara sauce over the meatballs. Reduce the heat to low, cover the skillet with a lid, and let them simmer gently for 20 minutes. This allows the meatballs to finish cooking while soaking up the flavors of the sauce. - Step 3: Plating
Remove the lid and give the sauce a gentle stir. Taste the sauce and adjust seasonings if necessary. Carefully lift the meatballs out and place them over a bed of al dente spaghetti, zucchini noodles, or creamy polenta. Spoon a generous amount of the marinara sauce over the top. Garnish with a fresh sprinkle of chopped parsley or torn basil leaves and an extra dusting of Parmesan cheese. Serve immediately while hot and steamy.
- Cook Time: 50 minutes