Tender and Hearty Meatballs in Classic Marinara Sauce

1. Prep the Onion Mixture

Heat Olive Elixir: In a Dutch oven, heat oil over medium-high until shimmering. Sauté onions to a golden hue, 10-15 minutes. Fragrant Aromatics: Add in 6 minced garlic cloves, oregano, and pepper flakes; cook until fragrant, about 30 seconds. Divide the mixture, reserving half in a large bowl.

2. Craft the Marinara

Tomato Paste Transformation: To the pot, add tomato paste; cook for a minute. Pour in wine; reduce until slightly thickened, about 2 minutes. Tomato Simmer: Mix in water and crushed tomatoes; let simmer over low heat until thick, 45-60 minutes. Stir in 1/2 cup Parmesan and basil; season with salt and sugar to taste.

3. Form the Meatballs

Oven Preparation: Position oven rack to upper-middle level and preheat to 475°F. Bread Mixture: Combine bread and milk with reserved onion mixture until smooth. Flavor Builders: Mix in sausage, remaining 4 minced garlic cloves, 1 cup Parmesan, parsley, eggs, and 1 1/2 teaspoons salt. Combine with Beef: Add the ground beef; knead until uniform. Shape into 2 1/2-inch meatballs, about 16 total, and place on a baking sheet. Bake to Perfection: Bake meatballs until browned, around 20 minutes.

4. Final Steps

Simmer Together: Transfer meatballs to the marinara sauce; simmer for 15 minutes. Serve and Savor: Dish over your favorite pasta or enjoy as is.