Classic Beef Meatballs

Method

Meatballs

1. Place bread cubes in a large bowl and pour in milk; stir to coat. Let soak for 15 minutes.
2. Mash milk-soaked bread into small pieces with a fork.
3. In a small bowl, combine garlic, parsley, egg, salt pepper and beat with a fork until blended.
4. Add beef and egg mixtures to milk-soaked bread and gently mix until combined.
5. Add Parmesan cheese –  being careful not to over-mix.
6. Scoop heaping tablespoonfuls of the meat mixture and roll into about twenty 1½ -inch (4 cm) meatballs. Place on a baking sheet or plate.
7. Heat oil over medium-high heat in a large skillet. Cook meatballs, in batches and turning as needed, until browned all over. Transfer to simmering sauce as they are browned. Add more oil to skillet between batches, as necessary.

Homemade Tomato Sauce

1.  In a sauté pan or deep sided skillet over medium heat, add oil.
2. Cook onion, stirring, for about 5 minutes or until soft. Add garlic and stir for 2 minutes or until fragrant. Stir in tomatoes and passata, pepper and bay leaf.
3. Rinse passata bottles with about ¼ cup (60 mL) water each and pour into pan; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 30 minutes.
4. Add browned meatballs to sauce and cover; simmering and gently stirring for about 20 minutes or until a digital instant-read thermometer inserted sideways into several meatballs reads 160°F (71°C).
5. Serve with pasta and garlic bread.