Ingredients
Check off ingredients as you go
For about 20 meatballs
- 500g (1 lb) ground beef
- 4 tbsp breadcrumbs (or 300g/10 oz stale bread crumbs)
- 1 egg
- 2 tbsp water
- 1-2 garlic cloves, minced (or 1/2 tsp garlic powder)
- 1/2 bunch fresh basil, chopped
- A drizzle of olive oil
For the sauce
- 1 bottle tomato sauce (800ml/3⅓ cups)
- 1 onion, sliced
- 1-2 garlic cloves, minced
- 2-3 tbsp olive oil
- 1 bay leaf
- a pinch of oregano or herbes de Provence
- Salt, pepper
- To serve
- a handful of fresh basil leaves
In a large bowl, mix the ground beef with the breadcrumbs, beaten egg, garlic, olive oil, chopped basil, and water as needed for consistency. The mixture should be soft and pleasant to work with. Let rest a few minutes or, if you have time, half an hour in the refrigerator.
In a skillet (preferably non-stick), pour 2-3 tbsp olive oil and sauté the onion until lightly colored. Add the garlic, then pour in the tomato sauce and bring to a simmer. Add the bay leaf. Continue cooking for 10 minutes.
Form meatballs the size of a large walnut, pressing firmly in the palm of your hand (the mixture should be soft and easy to shape). Gently drop the meatballs into the skillet (don’t worry about crowding them, they’ll shrink slightly as they cook). Cover and cook over medium heat (gentle simmer) without touching them for 30 minutes. Once the time is up, you should have a nicely thickened sauce. You can flip them halfway through cooking if desired. For a smooth sauce, remove the meatballs and blend the sauce (removing the bay leaf first).
Serve hot with focaccia or small pasta and garnish with fresh basil.
Tips and organization
- For tender meatballs, don’t skip the breadcrumbs/bread crumbs and egg, and choose meat that’s not too lean.
- For a no-fry version, drop the meatballs directly into the simmering sauce.
- Add grilled eggplant cubes to the sauce for an extra treat.