Ingredients:

  • 225g ground beef chuck (80/20)
  • 225g ground pork
  • 225g ground veal
  • 120g Italian breadcrumbs
  • 120ml whole milk
  • 2 cloves garlic, minced
  • 1 small onion, finely grated
  • 50g Pecorino Romano cheese, freshly grated
  • 15g fresh flat leaf parsley, chopped
  • 1 large egg, beaten
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 800g canned San Marzano crushed tomatoes
  • 3 cloves garlic, smashed
  • 1/2 tsp red pepper flakes
  • 60ml dry red wine
  • 30ml extra virgin olive oil
  • Fresh basil leaves

Instructions:

  1. Construct the panade by combining breadcrumbs and milk in a small bowl; let sit for 5 minutes until a thick paste forms.
  2. In a large mixing bowl, gently combine the ground beef, pork, and veal with the panade, grated onion, minced garlic, Pecorino Romano, parsley, egg, salt, pepper, and oregano. Do not overwork the meat.
  3. Shape into 1.5 inch balls.
  4. Heat olive oil in a heavy-bottomed skillet over medium-high heat. Sear the meatballs in batches until a dark golden crust develops on all sides, then remove and set aside.
  5. In the same pan, sauté smashed garlic and red pepper flakes for 1 minute until the garlic is fragrant and golden. Deglaze with red wine, scraping up the browned bits.
  6. Add crushed tomatoes and bring to a gentle bubble. Carefully place the meatballs back into the sauce. Simmer on low for 20-25 minutes until the meatballs are tender and the sauce has thickened.
  7. Stir in fresh basil leaves and serve over pasta or with crusty bread.