• Place 2 whisked eggs, 1 cup panko, ½ cup milk, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 ounce finely grated parmesan,½ pound ground beef, and ½ ground pork in a large bowl. Using your hands (with gloves) or a wooden spoon, combine all of the ingredients until they are evenly distributed- do not overmix.
• Roll the meat mixture into golf ball-sized meatballs. Heat a skillet to medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once butter is melted, swish the butter and olive oil around until combined and place the meatballs in the skillet, cooking them for about 2-3 minutes per side, until they’re a deep golden brown. If the skillet is running too hot, reduce the heat to medium.
• Pour 32 ounces crushed San Marzano tomatoes on top of the meatballs, and add an additional teaspoon of kosher salt and cook at a low simmer for 15 minutes, gently stirring the meatballs occasionally. After the meatballs have been cooking for 10-15 minutes, taste the tomato sauce, and add a pinch or two more of salt if needed. Remove from heat.
• Top meatballs with a generous amount of parmesan cheese and a sprinkle of parsley or basil. Serve with toasted sourdough bread, potatoes, rice, etc.

NOTES

• If your San Marzano tomatoes are not crushed when you purchase them (they often come as whole, peeled tomatoes), place them in a blender or food processor and pulse for just a few seconds. They don’t have to be completely pureed and it’s more than okay if there are some small pieces of tomato visible.

SERVING SUGGESTIONS

• Serve with the Bowtie Caesar Pasta Salad in Recipe Club.