Directions

1. Make the Meatballs

1. Preheat oven to 400°F (200°C).

2. In a large bowl, combine soaked breadcrumbs, beef, Parmigiano Reggiano, parsley, egg, garlic, salt, and pepper.
3. Mix gently until combined — don’t overwork it.
4. Form into 12–16 balls (slightly smaller than a golf ball).
5. Place on a baking sheet and bake for 12–14 minutes until lightly browned (they’ll finish in the sauce).

2. Make the Sauce

1. In a wide pan, heat olive oil over medium heat. Add smashed garlic and cook until fragrant but not browned.

2. Add crushed tomatoes and season with salt and a pinch of sugar. Simmer for 10 minutes.
3. Add meatballs to the sauce and simmer gently for another 15–20 minutes, covered, until meatballs are cooked through.
4. Stir in basil and butter at the end.

3. Serve

1. Serve with crusty bread, creamy polenta, or over spaghetti.

2. Top with extra Parmigiano Reggiano and fresh basil.