Meatballs in Tomato Sauce (Québec)

We can't get enough of these perfectly plump polpettes, a.k.a. Italian-style meatballs. Cooked in a delicious tomato sauce makes these a popular Sunday meal.

Tomato Sauce:
4-6 cloves garlic, chopped
1 bay leaf
½ tsp. red pepper flakes
2 Tbsp. extra-virgin olive oil (30 mL)
2 (28 oz) cans whole plum tomatoes (769 mL)
1 Tbsp. dried Italian seasoning

Meatballs:
3 slices white bread, crusts removed, diced
⅔ cup milk, cold
1 lb lean ground beef (7%-15% fat content)
1 lb ground pork
½ cup Parmesan cheese, shredded
1 large egg
3 cloves garlic, minced
2 Tbsp. fresh parsley, finely chopped
1 tsp. sea salt
½ tsp. black pepper, freshly cracked
2 Tbsp. extra-virgin olive oil

Make the Tomato Sauce:
In a large non-stick skillet over medium-high heat, lightly brown the garlic in the oil with the bay leaf and red pepper flakes. Add the tomatoes and simmer for 30 minutes. When they begin to break down, coarsely crush the tomatoes using a potato masher. Season with salt and pepper. Keep warm.

Make the Meatballs:
Combine diced bread in a large bowl with cold milk. Set aside to soak for 5 minutes then mash with a fork.

Into the bowl of mashed bread, add ground beef, ground pork, Parmesan cheese, egg, minced garlic cloves, parsley, salt and black pepper. Use your hands to stir the mixture together just until well combined. Do not overmix or it will become tough. It is OK to have some discernable bits of bread or meat in the mix; better that than overworked meatballs.

Portion onto a lined baking sheet (about 2 Tbsp. per meatball - an ice cream scoop makes it easy). With wet hands, roll meatballs into 1½" diameter balls.

Sauté the Meatballs:
Heat a large non-stick pan over medium heat. Add 2 Tbsp. oil. Once the oil is hot, add meatballs to the skillet, placing them in one at a time and cook in batches to get a good sear. Sauté turning every 2 minutes (total 6-8 minutes), or until evenly browned and the internal temperature reaches 160°F on an instant-read thermometer. Serve with garlic bread or in any recipe that calls for meatballs.

Bake the Meatballs:
Place on a lined baking sheet 2" apart and bake in a fully preheated oven at 400°F (200°C/180°C fan, Gas Mark 6) for 20-23 minutes, or until fully cooked and the centers reach 160°F (71°C). If you want a prettier colour to your meatballs, broil for the last 2-3 minutes.

Place the meatballs in the tomato sauce, cover and cook for 10 minutes over medium-low heat, turning them a few times during cooking. Uncover and continue cooking for 10 minutes.

Makes 8 servings or 24 meatballs.

Cook's Notes:

• Do not overmix the meat or it will result in tough meatballs.
• Don't skip the bread crusts and milk mixture, which adds moisture to make the meatballs juicy.
• Make even-sized meatballs for even cooking (a trigger release ice cream scoop makes it easy).
• Wet your hands - To form perfect meatballs, dip your hands in a bowl of cold water and use wet hands to roll the meatballs.
• Avoid overcooking - Sauté or bake just until they reach 160°F on an instant-read thermometer.
• Don't crowd the skillet with meatballs or on the baking sheet which can cause them to steam cook and prevent a good sear from forming.