Ingredients

The following ingredients have 8 Servings
  • Olive oil
  • 3 cups white Italian style bread (cut in 1” dice)
  • 1 cup whole milk
  • 1 ¼ pound ground beef
  • 1 pound mild Italian sausage
  • 1 egg (lightly beaten)
  • ½ medium onion (chopped)
  • 4 tablespoons dried parsley flakes (or 1/2 cup finely minced fresh parsley)
  • 1 teaspoon dried oregano
  • 3 ounces finely grated Romano cheese
  • 1 cup whole milk Ricotta cheese
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 4 tablespoons olive oil
  • ½ medium onion (chopped)
  • 1 garlic clove (minced)
  • 24 ounces passata (or 2 15 oz. cans roma tomatoes)
  • ½ teaspoon dried oregano
  • 5 large basil leaves (cut in chiffonade)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound spaghetti

Instruction

  • Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and drizzle with olive oil. Set aside.
  • In a large mixing bowl, combine the cubed Italian style bread and milk. Set side for 2-3 minutes until bread is softened. Using your fingers or a potato masher, mix the bread and milk until thoroughly combined.
  • Add all remaining ingredients for meatballs. Mix until combined.
  • Turn out on a board and divide into 8 equal pieces. Shape into large meatballs.
  • Place the meatballs on the prepared baking sheet and drizzle with olive oil. Bake for 15 to 20 minutes or until golden brown.
  • While the meatballs are baking, prepare the sauce.
  • In a large pan (large enough to hold the sauce and meatballs) heat the olive oil over medium high heat. Add the onions and cook 4-5 minutes. Add the garlic and cook for one additional minute. Add the passata (or tomatoes), oregano, basil, salt, and pepper. Cook, stirring frequently, until you remove the meatballs from the oven.
  • Transfer the browned meatballs to the pan with the tomato sauce. Spoon tomato sauce over the meatballs, turn the heat down to a steady simmer and cover the pan. Cook 30 minutes or until meatballs are cooked through (they’ll register 160 internal temperature on an instant read thermometer).
  • While the meatballs and sauce are simmering, cook the pasta according to its package directions.
  • Serve one meatball per person along with some of the sauce over a serving of pasta. Top with shaved Parmesan or Romano cheese if desired.