Ingredients
Meatballs
- 2 pounds ground beef (85/15)
- ⅔ cup panko breadcrumbs
- ⅓ cup whole milk
- 1 large egg
- ½ cup finely grated parmesan
- 2 tablespoons finely chopped fresh rosemary
- ¾ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Sauce
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 2 sprigs fresh rosemary
- 1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand
- ½ teaspoon kosher salt
- Pinch of sugar
To serve
- Finely grated parmesan
- Toothpicks
Instructions
- Heat oven to 425°F. Line two sheet pans with parchment paper.
- Soak panko in milk for 5 minutes.
- Combine ground beef, soaked panko, egg, parmesan, rosemary, garlic powder, salt, and pepper in a large bowl. Mix gently with hands until just combined.
- Roll into 1-inch balls. Arrange on the prepared sheet pans.
- Bake for 18 minutes, until cooked through (160°F internal) and lightly golden.
- Meanwhile, warm olive oil in a wide skillet over medium heat. Add sliced garlic and cook until fragrant and just turning pale gold, about 1 minute. Add rosemary sprigs and crushed tomatoes, salt, and sugar. Simmer 10 minutes.
- Transfer baked meatballs to the sauce, turn gently to coat, cover, and simmer on low for 10 to 15 minutes.
- Transfer to a serving bowl, shower with parmesan, and serve warm with toothpicks.