1poundground beef (minced beef) - lean ground beef, I used 90/10
2ouncespancetta - diced
2clovesgarlic - minced
1mediumegg
½cupdried breadcrumbs - soaked in milk
¼teaspoonnutmeg - freshly grated
¼teaspoonthyme
1pinchsalt - hefty pinch
1pinchground black pepper - hefty pinch
4tablespoonscooking oil - for sear
TO MAKE THE SAUCE:
1cuptomato - canned San Marzano, crushed
1cupvegetable stock (vegetable broth or vegetable bouillon)
2tablespoonstomato paste - double concentrated
2clovesgarlic
3sprigsthyme
¼teaspoonred pepper flakes
1pinchsalt - to taste
1pinchground black pepper
Instructions
For the meatballs:
Preheat the oven to 375°F. Heat oil in a pan, then saute onion, carrot, and celery until soft.
Thoroughly combine ground beef, pancetta, garlic, egg, breadcrumbs, sauteed vegetables, nutmeg, thyme, and salt and pepper in a bowl.
Portion into 2-inch balls (or larger if you desire, though cook time will be longer).
Heat oil in a pan. Add meatballs to the pan a few at a time, searing both sides of the meatballs for 1 minute or until browned—place in a baking dish.
For the Sauce:
In a medium saucepan over medium heat, add San Marzanos and vegetable stock, whisk in tomato sauce, thyme, red pepper, and salt and pepper. Cook for 10 minutes or until the sauce is slightly reduced.
Pour sauce over meatballs and bake for 25-30 minutes, or until meatballs are cooked throughout. Enjoy!
Notes
I love to use San Marzano tomatoes whenever I cook with canned tomatoes, but if you can’t find them, regular canned tomatoes will be perfect.