These baseball-size meatballs are a mainstay of the market’s deli case. They’re flavorful and tender and stay good for several days after they’re made. If you have leftovers, they make an incredible meatball sandwich; just slice them up, reheat in the sauce, and put them in the middle of a good crusty roll. Then top with mozzarella or provolone if you have it.

　　

Ingredients

MAKES 6 LARGE MEATBALLS

　　1/2 cup fresh breadcrumbs

　　1/4 cup whole milk

　　1 large egg

　　3/4 cup grated Parmigiano-Reggiano, more for sprinkling

　　1/4 cup ketchup

　　2 tablespoons chopped parsley

　　1 teaspoon finely chopped fresh oregano

　　1 teaspoon finely chopped fresh thyme

　　1 small onion, finely chopped

　　4 large cloves garlic, minced

　　Kosher salt and freshly ground black pepper

　　1 1/2 pounds ground beef

　　3 tablespoons extra-virgin olive oil

　　1 (28-ounce) can crushed tomatoes

　　Sugar, as needed

　　2 tablespoons chopped fresh basil

　　

Step 1

Put a rack in the center of the oven and heat to 375°F. Line a large rimmed baking pan with parchment or a nonstick liner and set aside.

　　

Step 2

Put the breadcrumbs and milk in a large mixing bowl, stir to blend, and set aside for 5 minutes. With your hands, squeeze and mash the breadcrumbs so that they make a smooth paste. Add the egg and whisk, then add the Parmigiano, ketchup, parsley, oregano, thyme, half the onion, half the garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Stir to blend.

　　

Step 3

With your hands, break the beef into small chunks and add to the bowl. Mix gently but thoroughly; over-mixing will make the meatballs tough and dry. When all the ingredients are evenly combined, shape the mixture into 6 balls and arrange on the baking sheet.

　　

Step 4

Bake until an instant-read thermometer reads 165°F at the center of a meatball, 40 to 45 minutes.

　　

Step 5

While the meatballs are baking, make the sauce. Heat the olive oil in a medium saucepan over medium heat. Add the remaining half onion and 1 teaspoon salt and increase the heat to medium-high. Cook, stirring frequently, until translucent, about 3 minutes. Add the remaining half garlic and cook until aromatic, about 1 minute. Add the tomatoes, bring to a boil, and lower the heat to maintain a vigorous simmer. Cook, stirring occasionally, until reduced to a thick sauce, 10 to 15 minutes. Taste the sauce and add a pinch or two of sugar if it seems too tangy, and season with more salt if necessary. Stir in the basil and keep warm until the meatballs come out of the oven.

　　

Step 6

Spoon the sauce generously over the meatballs and bake for another 5 to 10 minutes to blend the flavors. Garnish with a sprinkling of Parmigiano.

　　

Tip

Step 7

This marinara sauce is as versatile as it is simple. Add some capers, anchovies, and olives for a puttanesca sauce or a pinch of chile flakes for arrabiata.

　　Bi-Rite Market's Eat Good Food