Italian-Style Meatballs

Instructions

In a large skillet over medium-low heat, warm 1 tablespoon of the oil. Add the onion and garlic and cook until softened, but not browned, 5 to 7 minutes. Dump the onion mixture into a large bowl and let cool. Wipe the skillet clean.

Add the meat, breadcrumbs, mustard, parsley, egg, salt, and some pepper to the cooled onions and mix.

Use your hands to roll the mixture into 1-1/4 inch (3 cm) meatballs. You should have about 15 meatballs.

Place the flour on a plate or in a baking dish and roll the meatballs in the flour to coat. Dust off any excess.

In the same large skillet over medium-high heat, warm the remaining 1 tablespoon olive oil. Working in batches, if necessary, add the meatballs and brown on all sides.

Return all the meatballs to the skillet, then carefully add the canned tomatoes and 3/4 cup (200 ml) water. Be cautious: the skillet will be hot and might spit.

Cover and simmer until the meatballs are cooked through to an internal temperature of 160°F (71°C) and the flavors have melded, 20 to 25 minutes. Taste and adjust the seasoning with more salt, if needed. TESTER TIP: If you prefer a spicy sauce, season with some red pepper flakes.

While the meatballs are cooking, cook the pasta in a large saucepan of boiling salted water according to the package instructions.

Drain the pasta in a colander, and transfer to a serving bowl. Top with the meatballs and sauce and sprinkle with Parmesan.

Mains