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Classic Italian Meatballs (Extra Soft And Juicy) | Recipetin Eats

Ingredients

• 1 lightly packed cup of sliced white sandwich bread, torn into small pieces, crusts removed (Note 1) if using breadcrumbs add 1/2 cup extra water to make up for lost moisture
• ½ cup grated onion (brown, white or yellow)
• 14 oz / 400 g ground beef (beef mince)
• Mod 14 oz / 400g ground pork (mince) or substitute with ground beef (beef mince) (Note 2)
• Mod 3 egg
• ¼ cup fresh parsley, finely chopped (Note 3)
• 2 garlic cloves, minced
• 1/2 cup Parmigiano-Reggiano (or parmesan), freshly grated
• ¾ tsp salt
• ¼ tsp black pepper
• 1½ tbsp olive oil
• 1 tbsp olive oil
• Mod added 2 tbsp Italian seasoning
• Mod added 2 tbsp basil pesto
• Mod added 1/4 c chopped Italian parsley
• ¾ cup onion, finely chopped (white, brown or yellow)
• 2 garlic cloves, minced
• 24 oz / 700 g tomato passata (also known as Tomato Puree in America - Note 4)
• Mod 1/2 cup water
• Mod 1/2 cup olive oil
• 1 tsp red pepper (chili) flakes
• 3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
• 1 tsp salt
• Black pepper
• Pasta of choice (I like spaghetti and twirls!)
• Parmigiano-Reggiano (or parmesan), freshly grated
• Parsley, finely chopped (optional)

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