Juicy, herby meatballs seared to perfection and finished in a garlicky tomato sauce. This comforting dish is packed with flavor and perfect for a hearty dinner. Here’s how to make it:
INGREDIENTS
For the meatballs:
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½ medium onion, minced
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1 head of garlic, finely minced
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1 cup fresh parsley, chopped
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Salt, black pepper, and chili flakes to taste
For the sauce:
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¼ cup olive oil
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3 garlic cloves, thinly shaved
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1 (28 oz) can of crushed tomatoes
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4 sprigs of parsley
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2 bay leaves
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Fresh mozzarella (for topping)
INSTRUCTIONS
1. In a large bowl, combine the ground beef with minced onion, minced garlic, chopped parsley, salt, pepper, and a pinch of chili flakes. Mix thoroughly by hand until well combined.
2. Using about half the meat mixture (1 lb), roll into golf ball-sized meatballs. Heat a skillet over medium-high heat and sear the meatballs until browned on all sides.
3. Transfer the skillet to a preheated oven at 450°F (convection roast) and cook the meatballs for 30 minutes. Once done, remove the meatballs from the pan and set aside.
4. To the same pan, add ¼ cup of olive oil and sauté the shaved garlic until fragrant (about 1 minute). Add the crushed tomatoes, then return the meatballs to the pan. Tuck in the parsley sprigs and bay leaves.
5. Lower the oven to 350°F and roast the sauce with the meatballs for another 20 minutes. With 5 minutes remaining, top the meatballs with torn fresh mozzarella and return to the oven until melted and bubbly.
6. Remove from oven, sprinkle with extra fresh parsley, and serve hot with pasta, crusty bread, or enjoy as-is.
