A home-style plate of tender meatballs coated in a rich tomato sauce. Hydrated breadcrumbs keep the meat juicy, while browning everything in the same pan builds the kind of savory depth that makes rice, mashed potatoes, or bread feel almost mandatory.
Turn what you find into an experience you can actually bring to your kitchen.
Finely chop the onion and parsley. In a bowl, mix the breadcrumbs with one quarter of the water and let them hydrate for 3 minutes while you finish chopping, until they form a moist, even paste.
Add the ground beef, egg, 35% of the garlic, parsley, 55% of the salt, and 65% of the pepper to the hydrated breadcrumbs. Mix with your hands only until combined, then shape about 16 medium meatballs without packing them tightly; they should hold together while still feeling soft when pressed.
Heat the oil in a wide skillet over medium-high heat. Brown the meatballs for 5 to 6 minutes, turning them as they color and working in two batches if necessary, until they have several deeply browned sides and a firm exterior. They do not need to be cooked through yet; remove them and keep all the browned fond in the pan.
Reduce the heat to medium and cook the onion in the same skillet for 4 to 5 minutes, until soft and translucent. Add the remaining garlic and tomato paste and stir for 1 minute, until the paste darkens slightly. Add the tomatoes, remaining water, remaining salt, and remaining pepper; cook uncovered for 7 to 8 minutes, until the sauce loses its watery look and becomes thick, glossy, and fully cooked-tasting.
Return the meatballs and any accumulated juices to the skillet, spoon the sauce over them, and simmer over low heat, partially covered, for 10 to 12 minutes. Turn them once halfway through; they are ready when the sauce clings to their surface and the center of one of the largest meatballs is fully cooked, juicy, and no longer pink. Serve piping hot with plenty of sauce. And that's it! Tender meatballs, concentrated tomato, and one pan doing all the important work 😌
