Italian Meatballs w/ Marinara Sauce

Hearty, homemade Italian Meatballs bathes in a savory tomato marinara-perfect for oiling onto pasta or savoring with crusty bread.

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Cuisine: Italian

Prep Time: 25

Cook Time: 10

Servings:

Preheat oven to 425F and line a large rimmed baking sheet with parchment paper
In a large bowl, add breadcrumbs and milk. Stir until well combined. Let soak for about 5 minutes. (you are creating a parade, this locks in moisture)
Add the rest of the meatball ingredients, gently mix until just combined. I find using my hands works best. Don't overwork the meat or the texture will be tough. Use your hands to form into golf-sized meatballs and place on baking sheet.
(If you prefer, you can also brown the meatballs in a large skillet. Heat a bit of olive oil over medium heat, add meatballs and brown on all sides. They do not need to be cooked all the way through as they will continue to cook when added to sauce.)
Bake for 10-12 minutes

Heat olive oil in large skillet over medium heat- Add onion and crushed red pepper flakes, sauté for 5-8 minutes. Add garlic, stir until well combined-sauce for 30 seconds to 1 minute (until fragrant)
Add whole tomatoes including juice-you can crush the tomatoes using potato masher or I prefer to just crush in my hands as I am adding. Add oregano, salt, pepper, sugar and basil sprigs. If you prefer to add carrot instead of sugar, simple peel whole carrot and add to sauce. You will remove before serving, it's only there for sweetness.
Gently nestle the meatballs into marinara. Cover and simmer for 25-30 minutes. Stir occasionally.
Remove basil sprigs and carrot (if used)
Serve and enjoy!