INGREDIENTS For The Meatballs

1 large egg
¼ cup fresh Parmesan cheese, grated
1 ½ pounds lean ground beef
½ cup plain breadcrumbs
1 medium yellow onion, grated
1 clove garlic, minced
2 Tbsp fresh parsley, chopped
2 tsp salt
1 Tbsp extra-virgin olive oil
1 Tbsp unsalted butter

INGREDIENTS For The Marinara Sauce

1 Tbsp extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tsp dried oregano
2 tsp dried basil
1 (12 ounce/369 mL) can of tomato sauce
½ cup water
Salt and pepper to taste

METHOD

STEP 1 (Preparing The Meatballs)

In a medium bowl, whisk together the egg with Parmesan until incorporated & set aside. In a large bowl combine ground meat, bread crumbs, onion, garlic, parsley, salt, and the Parmesan/egg mixture. Mix everything together until just incorporated, taking care not to overwork the meat! Using an ice cream scoop or your hands, take about two spoons & form the meatballs. This recipe makes about 20 medium-sized meatballs, but you can use it to make
larger or smaller portions (keeping in mind the cooking time will vary according to size).

STEP 2 (Frying The Meatballs)

In a large skillet add the olive oil and butter & heat over medium heat until the butter is melted and sizzling. Now, add the meatballs to the hot oil and butter & cook over medium heat on one side until golden brown (about 1 to 2 minutes). Flip the meatballs and cook on the other side for another minute or so, or until golden brown. Transfer the meatballs to a plate and set aside.

STEP 3 (Making The Marinara Sauce)

Working with the same skillet the meatballs were cooked in, add a tablespoon of olive oil if needed. Next, add the onions, garlic, and a pinch of salt to the skillet & cook over medium-low heat until the onion softens and turns translucent (about 2 to 3 minutes). Now add the oregano and basil, and cook for another minute to toast the herbs. Lastly, add tomato sauce and water to the skillet & bring the sauce to a boil over high heat, then reduce heat to low to maintain a simmer.

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