102 minutes
A rich and flavorful meatball dish with a garlicky tomato sauce, perfect for a comforting meal.
Saltines, crushed
pieces
cups
Parmesan Cheese, grated
cups
teaspoons
teaspoons
teaspoons
teaspoons
Garlic, peeled and smashed
cloves
teaspoons
0 oz
Fresh Basil, chopped
tablespoons
1. Preheat Oven
Preheat your oven to 400°F, making sure to adjust the oven rack to the lower-middle position.
2. Crush Saltines
Crush the saltines by placing them in a large zipper-lock bag, sealing it tightly, and using a rolling pin to crush them until you have about 1 cup of crushed saltines.
3. Prepare Saltine Paste
Combine the crushed saltines and 1 cup of milk in a large bowl, letting the mixture sit for about 5 minutes so the saltines absorb the milk. Use a fork to mash the soaked saltines until they form a smooth paste.
4. Mix Meatball Ingredients
Add the ground beef, grated Parmesan cheese, garlic powder, dried oregano, salt, and pepper to the paste. Mix everything together with your hands until the ingredients are well combined.
5. Form Meatballs
Wet your hands to prevent sticking, then divide the mixture into 24 portions and roll each portion into a ball. Place the meatballs on a plate, cover them with plastic wrap, and refrigerate them until you're ready to cook, up to 24 hours.
6. Cook Garlic in Olive Oil
In a Dutch oven, combine the extra-virgin olive oil and smashed garlic cloves. Cook over low heat until the garlic becomes soft and golden, which should take about 10-12 minutes.
7. Add Red Pepper Flakes
Once the garlic is golden and fragrant, add the red pepper flakes and cook for another 30 seconds.
8. Add Crushed Tomatoes
Stir in the crushed tomatoes and add 1 teaspoon of salt.
9. Simmer Meatballs
Gently nestle the meatballs into the sauce, ensuring they are mostly submerged. Bring the sauce to a simmer over medium-high heat.
10. Bake Meatballs
Cover the Dutch oven and transfer it to the oven. Bake for about 40 minutes, until the meatballs are cooked through and tender.
11. Cool and Add Basil
After baking, let the meatballs and sauce cool uncovered for about 20 minutes. Stir in the chopped fresh basil and season the sauce with salt and pepper to taste.
Spicy Arrabbiata meatballs, Puttanesca-style with capers and olives, Amatriciana-inspired with pancetta, or creamy tomato sauce with added cream or cheese.
Try turkey or chicken for a lighter version, lamb or pork for richness, or vegetarian options like lentils or plant-based meats with added umami flavors.
Mix half beef with ground pork or veal for more complex flavor, or use ground turkey or chicken, adding extra moisture with grated onion or soaked breadcrumbs.
Stuffed meatballs with melting cheese, herb-infused with fresh herbs, Mediterranean with spices and yogurt sauce, or Swedish meatballs in creamy gravy.
Add red pepper flakes, fresh diced chilies, or harissa paste to the meatballs and sauce. Smoked paprika can add warmth and depth.
Use high-quality ground beef (around 20% fat, preferably chuck) and freshly grated Parmigiano-Reggiano for maximum flavor and texture.
Sear meatballs in a hot pan with olive oil to create a flavorful crust, and cook in batches to avoid crowding.
Combine ingredients gently to avoid dense and tough meatballs; mix just until the ingredients are combined.
Let meatballs rest in the sauce off the heat before serving to allow flavors to meld and the meat to relax.
Generously season the meat mixture and consider adding nutmeg or oregano for enhanced flavor.
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