It starts with the gentle sizzle of meatballs hitting the hot pan, then the aroma of garlic and oregano slowly rising. This simplified version keeps everything we love about the classic: a generous tomato sauce, tender meatballs, and melted mozzarella without needing three extra pots.
Ingredients :
- Ground beef — It gives the meatballs their base, with flavor and good structure during cooking. Choose beef that isn’t too lean, around 15% fat if possible, otherwise the meatballs may become dry.
- Egg — It helps bind the meat, breadcrumbs, and herbs so the meatballs don’t fall apart in the sauce. One medium egg is enough; too much egg would make the mixture soft and slightly spongy.
- Breadcrumbs — They absorb the juices and keep the meatballs moist, instead of letting all the moisture escape into the pan. If needed, use gluten-free breadcrumbs or replace with finely ground stale bread.
- Tomato sauce — It carries the dish, so avoid a sauce that’s too acidic or watery. A good quality plain tomato sauce works well, and you can adjust it with a pinch of oregano or a few basil leaves if it lacks flavor.
