Meatballs (4) W/marinara Recipe

Make the meatball mixture

In a large bowl combine the breadcrumbs and milk; let sit 2 minutes to moisten. Add ground beef, Italian sausage, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, kosher salt and black pepper. Using your hands or a fork, mix gently until just combined—avoid overworking to keep meatballs tender.

Shape meatballs

Portion the mixture into 4 equal portions (about 3.5–4 oz each). Roll each portion lightly between your palms to form compact, round meatballs. Place on a tray or plate and refrigerate 10–15 minutes to help them hold shape.

Sear meatballs

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add meatballs, spacing them so they don't crowd. Sear 2–3 minutes per side until a brown crust forms (they will not be fully cooked through). Transfer seared meatballs to a plate and set aside.

Saute aromatics

In the same skillet (wipe out excessive fat leaving ~1 tsp) add 1 tablespoon olive oil over medium heat. Add diced onion and sauté 3–4 minutes until softened and translucent. Add garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Build the sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, sugar, dried basil, dried oregano, salt and black pepper. Stir to combine. If sauce seems very thick, add 2 tablespoons water or stock to loosen.

Simmer with meatballs

Return the seared meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently 12–15 minutes, turning the meatballs once halfway through, until an instant-read thermometer inserted into the center reads 160°F (71°C) and sauce is slightly reduced. Taste and adjust seasoning. Stir in torn fresh basil if using during the last minute.

Toast the baguette

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush one side lightly with 1 tablespoon olive oil, sprinkle with sea salt. Toast 6–8 minutes until edges are golden and crisp.

Rub with garlic

Remove crostini from oven and while still warm rub the top of each slice with the cut side of the garlic clove to impart a subtle garlic flavor.

Spoon a generous portion of marinara onto each plate, place one large meatball on top (or 4 meatballs split across plates if serving family-style). Arrange 2 crostini per serving on the side (for 4 meatballs total this recipe yields 4 meatballs; if serving 1 meatball per guest, there are 4 servings). Sprinkle with chopped parsley or basil and grated Parmesan. Serve hot. If adding extra meatballs as surcharge, warm them in the simmering sauce until heated through before plating.