Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat)
  • 1 lb ground pork
  • 1 cup fresh white breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • 6 oz mozzarella cheese (small balls or cubes)
  • 28 oz crushed tomatoes
  • 2 tbsp olive oil
  • 1/2 yellow onion, finely diced
  • 1 tsp granulated sugar
  • 1/2 cup beef broth
  • 5 fresh basil leaves

Instructions:

  1. In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until a thick panade paste forms to ensure meatball moisture.
  2. In a large mixing bowl, combine the ground beef, ground pork, panade, egg, Parmesan, garlic, parsley, oregano, salt, pepper, and red pepper flakes. Mix by hand just until combined, being careful not to over-mix.
  3. Divide the mixture into 6 equal portions. Flatten each portion into a disc, place a mozzarella cube in the center, and wrap the meat around it, sealing the seams tightly to form a giant ball.
  4. Place the meatballs in a 9x13 inch baking dish. Roast at 425°F (220°C) for 12–15 minutes until a mahogany-colored crust forms on the exterior.
  5. While meatballs sear, whisk together crushed tomatoes, olive oil, diced onion, sugar, and beef broth. Pour the sauce mixture into the baking dish around the meatballs.
  6. Reduce oven heat to 375°F (190°C) and continue baking for another 20 minutes until the sauce is bubbly and the meatballs are cooked through. Garnish with fresh basil before serving.