In a large mixing bowl combine all the meatball ingredients using your hands to make sure everything is mixed thoroughly.
Roll the mixture into balls about 2-inches in diameter (about 2.4 ounces each) and place the meatballs, about 1-inch apart from each other, onto a baking sheet (you should end up with roughly 16 good size meatballs). Cover the meatballs and refrigerate for 1 hour to allow flavors to meld.
Remove the meatballs from the fridge and preheat the oven to 425°F.
When the oven has preheated place the meatballs in the oven and bake for 20 minutes.
MAKE THE SAUCE AND PASTA:
Heat the olive oil in a dutch oven or large saucepan over medium heat. Add the garlic and cook while stirring until fragrant, about 5 seconds. Add the tomatoes, oregano, and salt and bring to a slight boil.
Reduce heat to low and stir in the cooked meatballs, cover the pan and simmer on low heat while you cook the pasta.
Make the pasta according to package directions. Drain and set aside.
Take the sauce off the heat and stir in the fresh basil. Season sauce with salt and pepper to taste.
Serve the pasta topped with the meatballs and sauce and sprinkle the freshly grated Parmesan on top.
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