Ingredients:
2 lbs Coastal Wagyu ground beef, 1 cup panko breadcrumbs, 2 large eggs, ½ cup whole milk, ½ cup freshly grated Parmesan, ¼ cup finely minced sweet onion, 3 cloves garlic, minced 2 tbsp chopped fresh parsley, 1 tsp sea salt, 1 tsp cracked black pepper, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, 1 tsp Italian seasoning, 1 tbsp Worcestershire sauce Sauce, 2 tbsp olive oil, 4 cloves garlic, minced, 1 small onion, diced 2 (28 oz) cans crushed San Marzano tomatoes, 1 tbsp tomato paste, 1 tsp sea salt, ½ tsp black pepper, 1 tsp Italian seasoning, fresh basil
Instructions:
Preheat oven to 400°F. Soak the breadcrumbs in the milk for 5 minutes. Add the remaining meatball ingredients and gently mix until just combined. Don't overmix. Roll into golf ball-sized meatballs (about 2 inches). Place on a parchment-lined baking sheet. Bake for 18–22 minutes, until the internal temperature reaches 160°F. While they bake, heat olive oil in a large skillet over medium heat. Sauté the garlic and onion until softened. Add the remaining sauce ingredients and simmer for 25–30 minutes. Add the baked meatballs to the sauce for the last 10 minutes. Garnish with fresh basil and serve.