Drop Meatballs

Name: Drop Meatballs
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 22 square, saltines; 1 cup, milk; 2 pounds, 85 percent lean ground beef; 2 ounces, Parmesan cheese, grated (1 cup); 1 teaspoon, garlic powder; 1 teaspoon, dried oregano; 1 teaspoon, salt; 1/2 teaspoon, pepper; 1/4 cup, extra-virgin olive oil; 10 , garlic cloves, peeled and smashed; 1/2 teaspoon, red pepper flakes; 2 , (28-ounce) cans crushed tomatoes; , Salt and pepper; 3 tablespoons, chopped fresh basil

Main Courses
Europe
Italian
Meat
Beef

By Morgan Bolling ･ Appears in Cook's Country February/March 2018, Cook's Country TV

We wanted a streamlined route to tender, richly flavorful meatballs. The answer? Cooking them right in the sauce.

SERVES 6 to 8

TIME 1½ hours, plus 20 minutes cooling

Why This Recipe Works

This is a members' feature.