Directions

1. 1

   Tear the bread into small pieces and place in a large mixing bowl. Add the eggs and mix together until the bread breaks down and forms a paste-like mixture.

2. 2

   Add the ground beef, adobo seasoning, minced parsley, and a generous pinch of kosher salt and black pepper to the bread mixture. Gently combine with your hands until just blended, taking care not to overwork the mixture.

3. 3

   Shape the mixture into meatballs about 1 1/2 to 2 inches in diameter. You should have approximately 30 to 35 meatballs.

4. 4

   Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides until deeply golden, about 3 to 4 minutes per batch. Transfer the browned meatballs to a plate.

5. 5

   In the same skillet, add the extra-virgin olive oil and minced garlic. Sauté for about 1 minute until fragrant, stirring constantly to prevent burning.

6. 6

   Add the tomato paste to the skillet and stir continuously for about 2 minutes, allowing it to deepen in color and develop flavor.

7. 7

   Pour in the canned whole peeled tomatoes with their juice. Use a wooden spoon to crush the tomatoes slightly as they blend into the sauce. Season with kosher salt and black pepper to taste.

8. 8

   Return the browned meatballs to the skillet, nestling them into the tomato sauce. Reduce heat to low and simmer gently, uncovered, for about 45 to 60 minutes, stirring occasionally, until the sauce thickens and the flavors meld.

9. 9

   Taste and adjust seasoning as needed. Cook pasta according to package directions, drain, and serve topped with the meatballs and sauce. Garnish with grated Parmesan cheese.