Categories: Party time

Ingredients

• 1/4 cup olive oil
• 10 garlic cloves (8 thinly sliced, 2 finely grated)
• 3 28-oz. cans whole peeled San Marzano tomatoes, crushed by hand
• Kosher salt and black pepper
• 1 tbsp. dried oregano
• 2 lbs. ground beef
• 1 cup grated Parmesan
• 1/2 cup breadcrumbs
• 1/2 cup finely chopped fresh parsley
• 1/2 cup milk
• 2 large eggs

Directions

1. **The sauce for these meatballs is slightly chunky. For a smoother sauce, puree with an immersion blender.

2. Preheat the over to 425. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2-3 minutes. Add the tomatoes, 1 tsp salt, black pepper and 2 tsp oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15-18 minutes.

3. Meanwhile, make the meatballs: Combine the beef, Parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 tsp salt, black pepper and the remaining 1 tsp oregano in a large bowl. Mix well with your hands. Form into 30 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12-15 minutes.

4. Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15-20 minutes.

5. Transfer the meatballs and sauce to a slow cooker and keep on warm.

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