Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds
  • 1 (28 oz.) can crushed tomatoes
  • 3 to 4 sprigs basil, chopped
  • Salt and pepper, to taste
  • Extra-virgin olive oil, for brushing
  • 3 1/2 cups torn stale Italian bread (about 1/4 loaf)
  • 3/4 cup whole milk
  • 2 large eggs
  • 2 pounds ground beef
  • 1 small bunch parsley, chopped (about 1 cup)
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 8-10 mini mozzarella balls (bocconcini)

Instruction

  • Preheat the oven to 400 degrees. Brush a baking sheet with olive oil.
  • Pulse the bread in a food processor to make coarse crumbs. Transfer the breadcrumbs to a small bowl. Add the milk and set aside to soak for 5-10 minutes.
  • In a large bowl, lightly beat the eggs. Add the ground beef, chopped parsley, Parmesan cheese, garlic, salt, red pepper flakes, Italian seasoning and pepper. Mix with your hands to combine.
  • Add the bread and milk mixture to the meat mixture and mix to combine. Shape the meat mixture into 8-10 large balls. Using your thumb, make an indentation in the center of each meatball and insert a mini mozzarella ball. Mold the meat around the cheese to cover completely.
  • Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25-30 minutes.
  • Meanwhile, make the sauce. Heat the olive oil in a large skillet over medium-high heat. Add the garlic, red pepper flakes and fennel seed and cook, stirring, until the garlic softens, about 1 minute.
  • Add the crushed tomatoes, 1 cup water and the basil. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes. Season with salt and pepper, to taste.
  • Add the cooked meatballs to the sauce, spooning some of the sauce over top. Continue cooking, occasionally spooning additional sauce over the meatballs, for another 6-10 minutes.