1-Step One: Start the Tomato Sauce Begin by heating ¼ cup of olive oil in a large pot over medium heat. Once the oil shimmers, add ½ cup of minced yellow onions and 2 teaspoons of minced garlic. Sauté these aromatics until they become translucent and fragrant, about 4-5 minutes. This creates a flavorful foundation for your sauce. Next, stir in 6 ounces of tomato paste. Cook the paste for about 1-2 minutes, stirring constantly, until it darkens slightly in color. This step concentrates the tomato flavor and removes any raw, metallic taste. Pour in 7 cups of crushed canned tomatoes, then add 2 teaspoons of kosher salt and ½ teaspoon of black pepper. Stir everything together, cover the pot with a lid, and reduce the heat to low. Let the sauce simmer for 30 minutes while you prepare the meatballs.

2-Step Two: Prepare for Broiling Preheat your oven to broil with the rack positioned in the lower-middle position. This placement ensures the meatballs cook through without burning on the outside. Line a baking sheet with aluminum foil and lightly grease it with cooking spray or a drizzle of olive oil. This prevents sticking and makes cleanup a breeze.

3-Step Three: Mix the Meatball Mixture In a large mixing bowl, combine 2 pounds of ground beef (80-85% lean), 2 large eggs, 1 cup of breadcrumbs, ½ cup of grated Parmesan cheese, ½ cup of finely minced yellow onion, 2 teaspoons of kosher salt, 1 teaspoon of black pepper, 1 teaspoon of Italian seasonings, and 1 teaspoon of minced garlic. Using your hands or a wooden spoon, mix everything together until thoroughly combined. Be careful not to overmix just work the ingredients until they’re evenly distributed. Overmixing can make meatballs tough and dense rather than tender.

4-Step Four: Form the Meatballs Using a ⅓ cup measure (about 3 ounces per meatball), portion out the mixture and roll it between your palms to form smooth balls. This recipe yields approximately 14-15 meatballs. Place them evenly spaced on your prepared baking sheet, leaving room between each one for proper air circulation.

5-Step Five: Broil the Meatballs Slide the baking sheet under the broiler and cook for 10-12 minutes on the first side. You’ll notice the tops develop a rich, golden-brown crust. Remove the sheet from the oven, flip each meatball carefully using tongs, then return them to the broiler for an additional 2-3 minutes to brown the other side.

6-Step Six: Simmer in Sauce Gently transfer the broiled meatballs into the simmering tomato sauce. Cover the pot with the lid slightly ajar to allow some steam to escape this helps the sauce thicken nicely. Simmer on low heat for at least 1½ hours, stirring gently every 20 minutes to prevent sticking. The low, slow cooking allows the flavors to meld together and the meatballs to become incredibly tender.

7-Step Seven: Final Adjustments and Serving After the simmering time, check the sauce consistency. If it’s too thick, thin it with a splash of water until you reach your desired consistency. Taste and adjust the seasoning with additional salt or pepper if needed. Serve your Italian meatballs hot, garnished with fresh sliced basil and extra grated Parmesan cheese. They’re perfect over spaghetti, piled high on crusty Italian rolls for sandwiches, or served alongside garlic bread for dipping into that luscious sauce.