A delightful twist on the classic meatballs and gravy recipe, featuring a rich tomato herb sauce.
Combine the ground beef, ground pork, breadcrumbs, parmesan cheese, eggs, milk, dried basil, and finely chopped onion in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into evenly sized balls and set aside.
Use a small ice cream scoop for uniform meatballs.
Heat a frying pan over medium heat and brown the meatballs on all sides.
Turn the meatballs gently to maintain their shape.
In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
Stir frequently to prevent the onion from burning.
Add the minced garlic and cook for an additional minute.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Stir in the tomato paste and cook for another minute.
Cooking the tomato paste enhances its flavor.
Add the crushed tomatoes, tomato puree, dried oregano, fresh parsley, sugar, and salt to the pot. Stir well.
Taste the sauce and adjust seasoning as needed.
Bring the sauce to a gentle simmer and add the browned meatballs.
Ensure the meatballs are fully submerged in the sauce for even cooking.
Cover the pot loosely and simmer on low heat for about 2 hours, stirring occasionally.
Stir gently to avoid breaking the meatballs.
Serve the meatballs and sauce over your choice of pasta, garnished with additional parsley.
Pair with freshly grated parmesan for an extra touch.
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