🔪 Instructions
- Make the meatballs
- In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and Italian seasoning.
- Mix gently, then form into 1½-inch balls.
- Cook the meatballs
- Heat olive oil in a large skillet over medium heat.
- Brown meatballs on all sides (they don’t need to cook through yet). Remove and set aside.
- Prepare the sauce
- In the same skillet, sauté onion until translucent.
- Add garlic and cook 30 seconds.
- Pour in crushed tomatoes, sugar, salt, pepper, and herbs. Stir and bring to a simmer.
- Simmer meatballs in sauce
- Return meatballs to the sauce.
- Cover and simmer for 20–25 minutes, until meatballs are cooked through.
- Cook linguine
- Meanwhile, cook linguine according to package instructions. Drain and set aside.
- Serve
- Plate linguine, top with meatballs and sauce.
- Sprinkle with grated Parmesan and fresh herbs.
✨ Tips for perfect meatballs:
- Don’t overmix the meat; it keeps them tender.
- Use a mix of beef and pork for extra flavor.
- For a lighter option, bake meatballs at 400°F (200°C) for 15–20 minutes instead of pan-frying.
Ashley, I can also give you a slow-cooker version where the meatballs cook right in the sauce for an easy, hands-off meal. Do you want that version too?