Directions

1. 1

   In a small bowl, combine the lukewarm water with the breadcrumbs and let sit for 2 minutes to soften, then stir until you have a paste-like mixture.

2. 2

   In a large mixing bowl, combine the ground beef, egg, breadcrumb mixture, minced garlic, ground nutmeg, chopped parsley, half of the chopped onion, salt, and pepper. Mix gently with your hands until just combined—do not overmix, as this can make the meatballs tough.

3. 3

   Lightly dust your work surface with the flour. Form the meat mixture into 12–16 evenly sized meatballs, rolling gently in your hands and using the flour to prevent sticking.

4. 4

   Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the meatballs in the pan in a single layer (work in batches if needed) and cook for 5–7 minutes, turning occasionally, until they are browned on all sides.

5. 5

   Once the meatballs are browned, add the remaining chopped onion to the skillet and stir gently. Cook for 1–2 minutes until the onion begins to soften.

6. 6

   Pour the tomato sauce over the meatballs and add the dried oregano. Gently stir to combine, then reduce the heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked through (internal temperature 160°F).

7. 7

   Just before serving, stir in the fresh basil. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot over rice, egg noodles, or with crusty bread.