Italian Baked Meatballs

Steps

1. Heat oil in a medium-sized pan over medium heat. Sauté onion until soft, (about 2 minutes). Add garlic and sauté for a further minute, until fragrant. Set aside.

2. Preheat oven to 410°F (210°C). Line a large baking pan with parchment paper. Set aside.

3. In a large bowl combine half of the sautéed onion and garlic mixture with the ground meats, Italian seasoning, salt, pepper, eggs, cheese, breadcrumbs and basil (or parsley). Mix the milk into the meat mixture with your hands until all of the ingredients are just combined (don't over mix or meatballs will be hard/tough).*

4. Lightly oil your hands with cooking oil to prevent the meat from sticking to your fingers. Scoop out 1 tablespoonful of meat per meatball and roll into balls, placing meatballs on a lined baking pan as you go.

5. Spray generously with cooking oil spray and bake for 12 minutes, or until just cooked though.

6. Broil (grill) on high heat in the last 2 minutes of cooking time to get them crispy and browned.While meatballs are baking, make your sauce.

7. Return the pan with the remaining onion/garlic mixture to the stove over medium heat. Stir in the crushed red pepper flakes, crushed tomatoes, tomato paste, Italian seasoning, herbs, salt, pepper and sugar. Bring to a simmer and let cook for about 10 minutes, while stirring occasionally. Taste test and adjust salt and pepper, to your taste.

8. Transfer baked meatballs and pan juices into the sauce. Stir to evenly coat and let simmer for about 2-3 minutes to let the sauce infuse into the meat and completely cook the meatballs.

9. Serve over pasta of choice. Garnish with additional fresh herbs and parmesan cheese.