Classic Italian Meatballs

In a large bowl, combine 1 lb ground beef, 1/2 lb ground pork, 1 cup fresh breadcrumbs, 1/4 cup grated Pecorino Romano cheese, 2 cloves minced garlic, 1/4 cup chopped fresh parsley, 1 large egg (lightly beaten), 1/4 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes. Gently mix until just combined, being careful not to overmix.

Roll the mixture into 1-inch meatballs. Arrange meatballs on a baking sheet.

In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Brown the meatballs in batches, ensuring not to overcrowd the pan. Remove the browned meatballs and set aside.

Add 1/2 of a chopped yellow onion to the skillet and cook until softened, about 5 minutes. Add 2 cloves minced garlic and cook for another minute until fragrant.

Pour in one 28-ounce can of crushed tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of sugar, and a pinch of salt and pepper. Bring to a simmer.

Gently place the browned meatballs into the simmering tomato sauce. Reduce heat to low, cover, and simmer for at least 20 minutes, or up to 1 hour, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.

Serve the meatballs and sauce over your favorite pasta, such as spaghetti or penne. Garnish with fresh parsley and grated Pecorino Romano cheese.