Steps

1. Step 1

   Heat the oven to 425°F. Line a rimmed baking sheet with parchment. Dice the onion, mince the garlic, chop the parsley and grate the Parmesan. Mix the breadcrumbs and milk in a large bowl and let stand for 5 minutes while you finish preparing the ingredients.

   12 min · 425°F

   • ½ cup plain breadcrumbs
   • ¼ cup whole milk
   • ⅓ cup Parmesan cheese
   • 2 cloves garlic
   • 2 tbsp flat-leaf parsley
   • 1 small yellow onion
   • 3 cloves garlic
2. Step 2

   Add the beef, egg, Parmesan, 2 minced garlic cloves, parsley, ¾ tsp salt and ¼ tsp pepper to the soaked breadcrumbs. Mix gently with your hands just until combined. Shape into 16 meatballs, about 1 1/2 inches wide, and space them on the baking sheet.

   8 min

   • 1 lb ground beef (85% lean)
   • 1 large egg
   • ¾ tsp fine salt
   • ¼ tsp black pepper
3. Step 3

   Bake the meatballs for 18–20 minutes, until lightly browned and the centers reach 160°F on an instant-read thermometer.

   20 min, hands-off · 425°F

4. Step 4

   While the meatballs bake, heat the olive oil in a large deep skillet over medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the remaining 3 garlic cloves, tomato paste and oregano; cook, stirring, for 1 minute. Stir in the crushed tomatoes, ½ cup water, ½ tsp salt and ¼ tsp pepper, scraping the bottom of the pan. Bring to a gentle simmer, then reduce the heat to low.