Cheesy Italian Meatballs 🧀

Ingredients:📝

Meatballs

16 ounces lean ground beef

6-8 ounces mild Italian sausage

1 large egg

1/2 cup finely diced onion

1/3 cup freshly grated Parmesan cheese

1/4 cup Panko bread crumbs

2 tbsp milk

1 tbsp finely chopped fresh oregano or 1 tsp dried

1 tbsp finely chopped fresh Italian parsley or 1 tsp dried

1 tsp dried basil

1/2 tsp kosher salt

1/4 tsp black pepper

2 cloves garlic, minced

1-2 tbsp olive oil

Sauce

1/4 cup finely diced onion

1 clove garlic, minced

1/3 cup white wine

1/3 cup chicken broth

20 ounces crushed tomatoes

1 tbsp finely chopped fresh oregano or 1 tsp dried

1 tsp paprika

1/4-1/2 tsp red chili flakes

1/4 tsp black pepper

1 cup grated mozzarella cheese

1/3 cup freshly grated Parmesan cheese

Instructions:📍

Meatballs

Add all ingredients except olive oil to a large bowl. Mix gently with a wooden spoon or clean hands until combined well. Scoop meatballs onto a clean tray using a 2 tbsp scoop. With lightly dampened hands roll meatballs smooth.

Heat oil in an oven-safe skillet and add meatballs in a single layer. Cook meatballs until browned on all sides, about 12 minutes. Remove to a clean plate and set aside.

Sauce

Preheat oven to 350°F.

Add diced onion to the same skillet as the meatballs and sauté for several minutes until starting to soften. Add minced garlic and continue to cook for an additional minute.

Add white wine to deglaze the pan, scraping up any cooked bits on the bottom of the pan. Add chicken broth and simmer liquid for about 2 minutes to reduce slightly.

Add tomatoes, oregano, paprika, and chili flakes. Stir to combine and bring to a simmer.

Add meatballs by tucking them into the sauce. Bake uncovered for 20 minutes, stir and bake for another 20 minutes.

Stir once more and top with mozzarella and Parmesan cheese. Return to the oven and bake until the cheese has melted, 5-10 minutes.

Garnish with chopped Italian parsley if desired and serve with pasta or crusty bread.