Fresh Handmade Meatballs in Sunday Gravy

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1 cup fresh breadcrumbs
• 2 large eggs
• 1/2 cup grated Pecorino Romano
• 2 tbsp chopped parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 finely diced onion
• 3 garlic cloves, minced
• 28 oz crushed tomatoes
• 1/2 cup water
• Fresh basil leaves
• 1 lb spaghetti or preferred pasta, cooked (for serving)

Method

1. Mix beef, pork, breadcrumbs, eggs, cheese, parsley, salt, and pepper gently until just combined.
2. Shape into 18 meatballs and chill for 15 minutes.
3. Brown meatballs in olive oil in batches; transfer to a plate.
4. Soften onion and garlic in the same pot. Add crushed tomatoes and water.
5. Return meatballs to the sauce. Cover partially and simmer gently until cooked through, about 45 minutes.
6. Finish with basil and grated cheese. Confirm internal temperature reaches 160°F (71°C) for ground meat.