# List of ingredients:
→ Meatballs
01 - 1.1 pounds ground beef
02 - 0.55 pounds ground pork
03 - 1 cup fresh breadcrumbs
04 - 2 large eggs
05 - 1/2 cup grated Parmesan cheese
06 - 1/4 cup whole milk
07 - 2 tablespoons fresh parsley, finely chopped
08 - 2 garlic cloves, minced
09 - 1 teaspoon dried oregano
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Sauce
12 - 2 tablespoons olive oil
13 - 1 medium onion, finely chopped
14 - 3 garlic cloves, minced
15 - 2 cans crushed tomatoes, 14 ounces each
16 - 1/2 cup dry red wine
17 - 1 teaspoon sugar
18 - 1 teaspoon dried basil
19 - 1/2 teaspoon red pepper flakes, optional
20 - Salt and black pepper, to taste
→ To Serve
21 - Fresh basil leaves, torn, optional
22 - Extra grated Parmesan cheese
# How to make it:
01 - Set oven to 325°F (160°C) to prepare for baking.
02 - In a large mixing bowl, gently combine ground beef, ground pork, breadcrumbs, eggs, Parmesan cheese, milk, parsley, garlic, oregano, salt, and black pepper until just blended; avoid overmixing.
03 - Form the mixture into 18 to 20 golf ball–sized meatballs and set aside.
04 - Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add chopped onion and cook for 4–5 minutes until softened. Add garlic and sauté for 1 additional minute.
05 - Pour in crushed tomatoes, dry red wine, sugar, dried basil, and red pepper flakes if desired. Season with salt and black pepper. Stir well and bring sauce to a gentle simmer.
06 - Nestle the shaped meatballs into the simmering sauce so they sit in a single layer, spooning sauce over each meatball.
07 - Cover the skillet or Dutch oven tightly with a lid or foil and bake in the preheated oven for 1 hour.
08 - Remove the lid or foil and bake for another 30 minutes to allow the sauce to reduce and the meatballs to gently brown on top.
09 - Remove from oven and let stand for 5 minutes. Garnish with fresh basil leaves and extra grated Parmesan cheese before serving.
