recipe

“I liked getting to mix the meatballs and roll them out!”—Amelia, recipe tester, age 5

safety
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 45 minutes
yield
  • Serves 4 (Makes 12 meatballs)

hey curious cook—

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Gather Cooking Equipment

Dry measuring cups
Liquid measuring cup
Can opener
Measuring spoons
Large bowl
Rubber spatula
Dutch oven with lid
Large plate

Prepare Ingredients

½ cup
panko bread crumbs
½ cup
milk
1 (28-ounce) can
crushed tomatoes, opened
1 tablespoon
extra-virgin olive oil
¼ teaspoon
sugar
¼ teaspoon plus ½ teaspoon
salt, measured separately
1 pound
85 percent lean ground beef
½ cup
grated Parmesan cheese (1 ounce)
½ teaspoon
garlic powder
½ teaspoon
dried oregano
1
 
½ cup
panko bread crumbs
½ cup
milk

SOAK: Add panko and milk to bowl and stir with rubber spatula to combine. Let mixture sit for 5 minutes.

 
2
 
1 (28-ounce) can
crushed tomatoes, opened
1 tablespoon
extra-virgin olive oil
¼ teaspoon
sugar
¼ teaspoon
salt

MAKE SAUCE: In Dutch oven, combine tomatoes, oil, sugar, and ¼ teaspoon salt and stir with clean rubber spatula to combine.

 
3
 
1 pound
85 percent lean ground beef
½ cup
grated Parmesan cheese (1 ounce)
½ teaspoon
garlic powder
½ teaspoon
dried oregano
½ teaspoon
salt

MIX: Add beef, Parmesan, garlic powder, oregano, and remaining ½ teaspoon salt to bowl with panko mixture and mix together with your hands.

 
4
 

SHAPE: Divide beef mixture into 12 portions (about 3 tablespoons each) and place on plate. Use your slightly wet hands to roll each portion into ball.

 
5
 

PLACE: Add meatballs to sauce in pot.

 
6
 

COOK: Bring to simmer over medium heat. Cover and cook until meatballs are cooked through, 15 to 18 minutes, stirring halfway through cooking.