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This classic Italian meatballs recipe is easy to make and even easier to eat. The leftovers freeze well. You can serve them as appetizers or over a plate of noodles.

Let's Get Started…

Ingredients To Gather:

The Ingredients For The Meatballs:

• 1 pound ground beef (at least 16 percent fat)

• 1 pound ground pork

• 2/3 cup milk (whole or 2 percent)

• 3 slices of white bread, crusts removed (about 3 ounces)

• 1/4 cup ricotta cheese

• 1/4 cup grated Parmesan or Romano cheese

• 2 eggs

• 2 teaspoons Kosher salt

• 1 Tbsp chopped fresh parsley

• 2 teaspoons black pepper

• 1 teaspoon dried oregano or marjoram

• 2-3 garlic cloves, minced

• About 1 cup of flour for dusting

• 1/3 cup olive oil

• 2 1/2 cups (24 ounces) of tomato sauce

The Tomato Sauce:

• 2 Tbsp olive oil

• 3/4 cup finely chopped onions

• 3/4 cup finely chopped carrots

• 3/4 cup finely chopped celery

• 2 Tbsp chopped fresh parsley

• 1 clove garlic, minced

• 1 28 oz. can crushed or whole tomatoes, including the juice

• 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil

• 1 teaspoon tomato paste

Directions To Follow:

1. For the tomato sauce, heat olive oil in a large skillet on medium heat. Add the next four ingredients and stir to coat with the oil. Reduce heat to low. Cover pan. Cook for 15 to 20 minutes until the vegetables are soft and cooked through. Remove the cover, add garlic. Increase heat to medium high. Cook the garlic for 30 seconds. Add the tomatoes (if using whole canned, break them up before using them.) Add the tomato paste and basil. Add salt and pepper. Bring to a low simmer. Reduce heat to low. Let sauce cook uncovered until thickens, 15 to 30 minutes. Purée using a blender, or an immersion blender, or push through a food mill. Adjust seasonings to taste.

2. Heat the milk until begins to steam. Turn the heat off. Shred the bread into small crumbs. Let them stand in the milk until  partially dissolved. Mash them to a paste. Let it cool.

3. In a large mixing bowl, combine the meats, cheeses, eggs, salt, parsley, oregano, black pepper, garlic cloves and the bread-milk paste. Mix the mixture by hand without overworking. It is fine to have some visible bits of bread and meat.

4. Wet your hands to shape the meatballs. The traditional size is 2 to 3 inches across, but any size is fine. After rolling the meatball in your hands, roll it in the flour to coat. Place the meatballs on a baking sheet. You may need to rinse your hands several times while shaping the meatballs.

5. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on at least two sides.

6. Place the browned meatballs into the sauce. Cover the pot and simmer on low heat for 15-20 minutes.

Finished!

These meatballs can be served by themselves, over pasta or rice, with a salad and crusty bread, or in any way you wish to.

Enjoy!

Article Source: Simply Recipes