Step 1

Add unseasoned breadcrumbs to a bowl. Season with salt, pepper, grated parmesan, garlic, parsley, oregano. Stir to combine then add milk and mix through with your hands until the breadcrumbs are moist and softened.

Step 2

Add the ground beef and ground pork, egg, and olive oil and mix until thoroughly combined. Take 4 ounces of the meat mixture and roll them into balls with your hands. Lay them on a tray lined with parchment paper and freeze them for 15 minutes to allow the meatballs to firm up and hold their shape.

Step 3

In a non stick pan over medium high heat, add 4 tbsp of olive oil and sear meatballs for 3-4 minutes until golden brown on all sides. Remove from pan to a plate.

Step 4

In the same oil, sauté onion and garlic over medium heat until onions are translucent. Add the San Marzano tomatoes. Crush until desired consistency then add crushed red pepper, sugar, dried oregano, dried thyme, and season with salt and pepper. Simmer for 15 minutes over medium heat.

Step 5

Add the meatballs to the tomato sauce. Cover and let the meatballs simmer in the sauce for another 30 minutes until cooked through and tender. Cook the pasta to al dente, finish in the sauce and enjoy!