Ingredients
1½lbground beef,or pork
½cupbreadcrumbs
½cupwhite onion,finely diced
¼cupParmesan cheese,freshly grated
½tspdried thyme
¼tspdried oregano
¼tspsalt
¼tspblack pepper
4clovesgarlic,minced
2eggs
28oztomatoes,crushed, prefer fire-roasted
1tspsmoked paprika
fresh basil,or parsley for garnish, chopped
Preparation
Combine the beef (or pork), breadcrumbs, onion, parmesan, garlic, eggs, thyme, oregano, salt, and pepper together in a large bowl. Use a potato masher or your hands to combine the mixture until evenly mixed.
Use a small scoop or a spoon to measure out a rounded tablespoon-full of the mixture, and then roll it into a ball. Set aside. Repeat with the remainder of the mixture and set aside.
Heat the crushed tomatoes in a large, deep sauté pan (or stockpot) over medium-high heat until simmering. Stir in the smoked paprika, season with salt and pepper, and reduce heat to medium-low.
Add the meatballs in a single layer, coating with the sauce. Cover and let simmer for about 20 to 30 minutes until the meatballs are cooked through, turning the meatballs once or twice.
Remove and set on a serving plate, ladling any of the extra sauce on top of the meatballs. Serve with bamboo forks or toothpicks if desired.
