Meatballs Puttanesca

In a large mixing bowl, combine the panko breadcrumbs and milk, letting it sit for 5 minutes until the breadcrumbs have softened and absorbed the liquid.
To the bowl, add the ground beef, beaten egg, parsley, minced garlic, salt, and black pepper. Use your hands to gently mix just until all ingredients are evenly combined, being careful not to overwork the meat.
Shape the meat mixture into 16 to 18 meatballs, about 1 1/2 inches in diameter, and place them on a plate or baking sheet.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the meatballs in a single layer, working in batches if needed, and cook for 6-8 minutes, turning occasionally, until they are browned on all sides. Remove the meatballs from the skillet and set them aside on a clean plate.
In the same skillet, add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the sliced garlic and cook for 1 more minute until fragrant.
Pour the crushed tomatoes into the skillet, then add the olives, capers, and red pepper flakes. Stir everything together and bring the sauce to a simmer.
Gently place the browned meatballs back into the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, until the meatballs are cooked through and the sauce has slightly thickened.
Remove the skillet from the heat, taste the sauce, and adjust seasoning if desired. Garnish with the fresh basil before serving.

Ingredients

Equipment

Method

Nutrition

Private Notes

Tried this recipe?