1-First Step: Prepare the Tomato Sauce Begin by creating the rich tomato sauce that will simmer with your meatballs. Heat the ¼ cup of olive oil in a large pot or Dutch oven over medium-low heat. Add the ½ cup of minced yellow onions and 2 teaspoons of minced garlic, sautéing them until they become translucent and fragrant. This initial step, known as creating a soffritto, builds a foundational flavor that makes the sauce taste restaurant-quality. Once the onions and garlic are soft, add the 6 ounces of tomato paste to the pot. Cook the tomato paste for about 1 minute, stirring constantly. This important step caramelizes the sugars in the paste and reduces any raw tomato flavor, resulting in a deeper, more complex taste. Next, stir in the 7 cups of crushed canned tomatoes, along with the 2 teaspoons of kosher salt and ½ teaspoon of black pepper. Reduce the heat to low, cover the pot with the lid slightly ajar to allow some steam to escape, and let the sauce simmer for 30 minutes. Stir occasionally to prevent sticking. After 30 minutes, taste the sauce and adjust the seasoning as needed.

2-Second Step: Prepare for Meatball Cooking While your sauce simmers, preheat your oven with the rack positioned in the lower-middle portion of the oven. Set the oven to broil. Line a baking sheet with aluminum foil and grease it generously with olive oil. This preparation step ensures your meatballs won’t stick and makes cleanup much easier.

3-Third Step: Mix the Meatball Mixture In a large mixing bowl, combine 2 pounds of ground beef (80% to 85% lean), 2 large eggs, 1 cup of plain breadcrumbs or Italian-style breadcrumbs, ½ cup of grated Parmesan cheese, and ½ cup of finely minced yellow onion. Add the 2 teaspoons of kosher salt, 1 teaspoon of black pepper, 1 teaspoon of Italian seasoning, and 1 teaspoon of minced garlic. Mix all ingredients thoroughly by hand, being careful not to overwork the meat. Overworking can make the meatballs tough. Mix just until all ingredients are evenly distributed throughout the beef. The combination of breadcrumbs and eggs creates what chefs call a panade, which helps retain moisture during cooking and prevents the meatballs from becoming dry or shrinking excessively.

4-Fourth Step: Form and Broil the Meatballs Shape the meat mixture into portions of about ⅓ cup each, roughly 3 ounces in size. Roll them between your palms to form smooth balls, yielding approximately 14 to 15 meatballs. Place them evenly spaced on your prepared baking sheet, ensuring they aren’t touching each other to allow for proper browning. Place the baking sheet in the oven and broil the meatballs for 10 to 12 minutes until the surface is nicely browned. Using tongs, carefully flip each meatball and cook for an additional 2 to 3 minutes to brown the other side. This broiling step creates a flavorful crust on the exterior while keeping the inside moist.

5-Fifth Step: Simmer Meatballs in Sauce Transfer the browned meatballs directly into your simmering tomato sauce. Reduce the heat to low and maintain a gentle simmer with the lid slightly ajar. Let the meatballs cook in the sauce for at least 1½ hours, stirring every 20 minutes to ensure even cooking and prevent sticking. This slow simmering allows the meatballs to become fork-tender as they absorb flavors from the sauce. The acidity in the tomatoes also helps break down the connective tissue in the meat, resulting in exceptionally tender meatballs.

6-Final Step: Serve and Enjoy To serve, check the sauce consistency. If it’s thicker than you prefer, adjust it by adding a small amount of water and stirring well. Serve the meatballs topped with sauce, and garnish with the ¼ cup of sliced basil and additional Parmesan cheese if desired. These meatballs pair perfectly with your favorite pasta, but they’re also delicious in sandwiches, over polenta, or served on their own as a hearty appetizer.