Time: 1 hour 20 min.
Complexity: easily
Servings: 8

If you're looking for a dish the whole family will love, meatballs are a must. These ground beef meatballs, seasoned with Parmesan and spices, are tender, juicy, and incredibly flavorful. They're baked until golden brown, then paired with a hot homemade tomato sauce and served with pasta or other side dishes.

Ingredients:

• 1/4 cup extra-virgin olive oil
• 10 cloves garlic (8 thinly sliced, 2 finely grated)
• 3 x 800g cans of whole peeled San Marzano tomatoes, crushed by hand
• 1 tbsp. l. dried oregano
• 900 g of ground beef
• 1 tbsp. grated parmesan
• 0.5 tbsp. breadcrumbs
• 0.5 cup finely chopped parsley
• 0.5 cups of milk
• 2 large eggs

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground beef, San Marzano tomatoes, breadcrumbs, Parmesan cheese, eggs, milk, oregano

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• In a large saucepan or Dutch oven, heat the olive oil and chopped garlic over medium-high heat. Cook, stirring, until the garlic is light golden, 2-3 minutes. Add the tomatoes, 1 teaspoon salt, some freshly ground black pepper, and 2 teaspoons oregano. Bring to a boil, then reduce the heat and simmer the sauce, stirring occasionally, until it thickens slightly, 15-18 minutes.
Step 3
• Meanwhile, prepare the meatballs.:
  
  In a large bowl, combine the ground beef, Parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, some freshly ground black pepper, and the remaining 1 tablespoon oregano. Mix well with your hands. Form 30 1½-inch meatballs and arrange them on two baking sheets. Bake until cooked through and lightly browned, 12 to 15 minutes.
Step 4
• Carefully transfer the meatballs with a spatula to paper towels to remove excess fat, then transfer to the sauce. Cook until tender, 15-20 minutes. Transfer the meatballs and sauce to the slow cooker and keep warm.

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