2 tablespoons Parmesan or Romano cheese (optional) finely grated
2 teaspoons coarse or kosher salt divided
Pinches n/a red pepper flakes or black pepper
1/2 teaspoon onion powder
2 eggs large
2 garlic cloves minced, divided
2 tablespoons olive oil
28 ounce tomato puree or crushed tomatoes can
Equipment
large bowl
fork
plate
large pot
lid
Directions
Place ground meat, bread crumbs or panko, milk or water, parsley, cheese (if using), 1 teaspoon salt, pepper, onion powder, eggs and half of the minced garlic in a large bowl. Mix together with a fork until well combined.
Form mixture into 1 1/2 to 2-inch meatballs and arrange on a plate. Chill in the fridge for 30 minutes if possible to help keep their shape.
In a large pot, heat 2 tablespoons olive oil over medium heat. Add remaining garlic and some red pepper flakes and let sizzle until garlic is golden, about 30 seconds to 1 minute.
Add tomatoes and season with remaining salt. Let the mixture simmer over low heat for 10 minutes (for thicker puree) or 20 minutes (for crushed tomatoes), stirring occasionally.
With the stove on the lowest heat to maintain a gentle simmer, add meatballs to the sauce one by one. Cover with a lid and do not touch or move them for at least 20 minutes of the 25-minute cooking time to help them keep their shape.
Meatballs should be fully cooked through at 25 minutes. Cut one in half to verify if needed.
Serve meatballs as desired: alone, with spaghetti, 'parmesan'-ed, or even with garlic bread.