A delightful twist on classic meatballs, paired with a rich tomato basil sauce.
Heat oil in a Dutch oven over medium heat. Add chopped onion and cook until softened.
Stir frequently to prevent the onion from browning too much.
Add minced garlic, oregano, and red pepper flakes to the onions. Cook for 1 minute.
Cooking the spices briefly enhances their flavor.
Stir in tomato paste and cook for another minute.
This step deepens the tomato flavor.
Pour in red wine and let it reduce slightly.
Scrape the bottom of the pot to release any stuck bits.
Add water and crushed tomatoes. Simmer for 45 minutes.
Stir occasionally to prevent sticking.
Mix milk, parmesan, parsley, egg, minced garlic, salt, ground beef, and ground pork in a bowl.
Ensure the mixture is well combined but not overworked.
Form the mixture into meatballs and place on a baking sheet.
Use damp hands to prevent sticking.
Bake the meatballs at 400°F for 20 minutes.
Rotate the baking sheet halfway through for even cooking.
Add baked meatballs to the sauce and simmer for 15 minutes.
This allows the meatballs to absorb the sauce's flavor.
Serve the meatballs and sauce over cooked pasta.
Garnish with additional parmesan and fresh basil for a finishing touch.
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