Serves 12
120 min
Super-Simple Friday Night Meatballs
Recipe GLPRff092b094f3a19
Tender, flavorful meatballs made with ground beef, breadcrumbs, and fresh herbs, simmered in a rich tomato sauce infused with garlic and adobo seasoning. This straightforward recipe delivers restaurant-quality results with minimal effort, perfect for a satisfying Friday night dinner served over pasta with Parmesan.
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Ingredients
4 slices bread, crusts removed
2 large eggs
2 pounds ground beef (80/20)
1 1/2 tablespoons adobo seasoning
1/2 cup minced fresh parsley, divided
Kosher salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
6 to 8 cloves garlic, minced
1 (6-ounce) can tomato paste
2 (28-ounce) cans peeled whole tomatoes
Olive oil for frying
Directions
Tear bread into small pieces and place in a large mixing bowl. Add eggs and stir until the bread absorbs the egg and forms a paste-like mixture.
Add ground beef, adobo seasoning, 1/4 cup parsley, and a generous pinch each of kosher salt and black pepper to the bread mixture. Gently combine with your hands until just incorporated, being careful not to overwork the mixture.
Shape the mixture into meatballs approximately 1 1/2 inches in diameter. You should have about 24 to 30 meatballs.
Heat 2 tablespoons extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, carefully add meatballs and brown on all sides until the exterior is golden, about 8 to 10 minutes per batch. Transfer browned meatballs to a plate. Add additional olive oil as needed between batches.
In the same pot, reduce heat to medium and add the minced garlic. Sauté for about 1 minute, stirring constantly, until fragrant.
Stir in the tomato paste and cook for 2 minutes, stirring occasionally, to deepen its flavor.
Add the canned whole tomatoes (with their juices) and gently break them apart with a wooden spoon. Season with kosher salt and black pepper to taste.
Return the browned meatballs to the pot, nestling them into the tomato sauce. Reduce heat to low and simmer uncovered for 45 to 60 minutes, stirring gently and occasionally, until the sauce has thickened and the meatballs are cooked through (internal temperature of 160°F).
Taste and adjust seasonings as needed. Stir in the remaining 1/4 cup fresh parsley just before serving.
Serve the meatballs and sauce over cooked pasta, topped with grated Parmesan cheese.
