Beef Meatballs with Penne

Sauce
1 Can Crushed Tomato (28oz)
1 Can San Marzano Tomato (28oz)
1/2 Medium Yellow Onion Diced
8 Cloves of Garlic Minced
2 tbs Olive Oil
1 tsp Italian Seasoning
1 tsp Salt/Pepper

Meatballs
1 lb Ground Beef (85% lean)
1/2 Cup Parmesan Cheese Finely Grated
1/4 Cup of Milk
1/2 Cup of Panko Bread Crumbs
1 tsp Italian Seasoning*
1 tsp Salt/Pepper

*You can omit the Italian Seasoning if you use seasoned Panko bread crumbs.

(1.) In a large sauce pot, heat the olive oil for the sauce. Saute onions and garlic until translucent and stir in the salt and pepper. (2.) Next add San Marzano tomatoes lifting them one by one from can by hand and crushing over pot (do not add the juice from can). Add the can of crushed tomatoes and the Italian seasoning then simmer on low. (3.) Start meatballs by combining milk and breadcrumbs in a cup and set aside. Preheat oven to 350˚F. Break up the meat in a large mixing bowl and combine with the salt, pepper and Italian seasoning. Once the milk has been thoroughly absorbed into the bread crumbs, slightly squeeze them to drain any excess moisture then add to the beef and mix thoroughly. Form them into meatballs (we made 20 meatballs from one pound). Return the meatballs to the mixing bowl and cover with grated parmesan. Roll each meatball so it is thoroughly coated with the cheese. (4.) Place the meatballs on a cookie sheet covered with non-stick aluminum foil and place in oven. Bake for 25-30 minutes so all meatballs are cooked through. (5.) Once finished in the oven, add the meatballs to the tomato sauce, cover and simmer on low for at least 30 minutes but longer only makes them taste better. Serve them over Penne or whatever pasta you like!

Prego!

Hint: Simmer with the cover slightly open to allow steam to escape and thicken the sauce to the consistency you prefer. I used the Panko bread crumbs below but most brands are good.