This dish is packed with flavor that we just can’t get enough of. This recipe is so easy and the tenderness of these meatballs is made perfect from the milk and panko.
ground pork, ground beef, panko bread crumbs, Pecorino Romano, parsley, whole milk, eggs, extra-virgin olive oil, yellow onion, garlic cloves, crushed tomatoes, toasted crusty
In a large bowl, combine the ground pork, ground beef, breadcrumbs, grated Pecorino Romano, chopped parsley, milk, egg, kosher salt, and black pepper.
Form the meat mixture into golf ball-sized meatballs, I like to go in between small and too big, a small to medium-sized ball.
Add the meatballs one by one in a clockwise motion, and cook for about 5 to 6 minutes, turning frequently to char on all sides.
While the meatballs are charring, finely chop your onion and thinly slice your garlic. Add the onion and garlic in the same pot with the meatball fat on medium heat. Sauté for 2 to 3 minutes until softened but not browned, stirring constantly.
Add the can of crushed tomatoes and about half of the can filled back up with water (about 1 cup), scraping up any browned bits, and toss well to combine.
Reduce the heat to medium-low, cover, and simmer the sauce for 15 to 20 minutes until it gets a deep red color.
Next, gently place the meatballs back into the skillet. Cover the skillet and simmer for an additional 10 to 12 minutes.
Spoon the meatballs and marinara sauce in bowls, place a slice of crusty bread on each plate, and finish with reserved chopped parsley and more shredded Pecorino Romano cheese.