Meatballs Arrabiata

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• 2/3 cup bread crumbs (, plain, or saltine crackers)
  Ingredient note

  Source: 2/3 cup bread crumbs (, plain, or saltine crackers)
• ½ cup low-sodium beef broth
  Ingredient note

  Source: ½ cup low-sodium beef broth
• 1 each yellow onion (, small, minced or grated)
  Ingredient note

  Source: 1 yellow onion (, small, minced or grated)
• 2 each large eggs
  Ingredient note

  Source: 2 large eggs
• 2 Tablespoons freshly grated parmesan cheese
  Ingredient note

  Source: 2 Tablespoons freshly grated parmesan cheese
• 4 cloves garlic (, minced)
  Ingredient note

  Source: 4 cloves garlic (, minced)
• 2 teaspoons dried basil
  Ingredient note

  Source: 2 teaspoons dried basil
• 1 teaspoon + 1 teaspoon Italian seasoning
  Ingredient note

  Source: 1 teaspoon Italian seasoning; Source: 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
  Ingredient note

  Source: 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
  Ingredient note

  Source: 1 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
  Ingredient note

  Source: 1/2 teaspoon red pepper flakes
• ¼ cup fresh chopped parsley (, divided half for meatballs, half for garnish)
  Ingredient note

  Source: ¼ cup fresh chopped parsley (, divided half for meatballs, half for garnish)
• 1 lb lean ground beef (, 80/20)
  Ingredient note

  Source: 1 lb lean ground beef (, 80/20)
• 1 lb pork sausage (, ground)
  Ingredient note

  Source: 1 lb pork sausage (, ground)
• 1 cup all-purpose flour (, for dredging)
  Ingredient note

  Source: 1 cup all-purpose flour (, for dredging)
• 1/3 cup olive oil
  Ingredient note

  Source: 1/3 cup olive oil
• 5 cloves garlic
  Ingredient note

  Source: 5 cloves garlic
• 1/2 teaspoon crushed red pepper flakes (, more to taste)
  Ingredient note

  Source: 1/2 teaspoon crushed red pepper flakes (, more to taste)
• 2 each 28 oz can whole peeled San Marzano tomatoes (, or 1 1/2 cups fresh chopped tomatoes)
  Ingredient note

  Source: 2 28 oz can whole peeled San Marzano tomatoes (, or 1 1/2 cups fresh chopped tomatoes)
• 1/4 cup tomato paste
  Ingredient note

  Source: 1/4 cup tomato paste
• 12 each fresh basil leaves (, chopped)
  Ingredient note

  Source: 12 fresh basil leaves (, chopped)
• 1 cup freshly grated parmesan cheese (, (or pecorino cheese), for garnish)
  Ingredient note

  Source: 1 cup freshly grated parmesan cheese (, (or pecorino cheese), for garnish)

1. Meatballs: In a large bowl combine all of the meatball ingredients together EXCEPT for the ground meat and flour. Stir and rest for 10 minutes so breadcrumbs can soak up the liquid. Add the meat and mix just until combined (don’t over mix). Use a ¼ cup measuring cup to scoop and roll about 16-18 large meatballs. Sprinkle them all around with a little bit of flour.
2. Cook Meatballs in Oven: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Cook meatballs 1 inch apart for about 15-20 minutes, or until 160 degree internal temp.
3. Cook Meatballs in Air Fryer: Preheat air fryer to 375 degrees. Spray the basket with cooking spray, add meatballs in one layer leaving a little space between each. Air fry for 12-18 minutes or until cooked through (160 degrees). Set aside to rest.
4. Sauce (can be made ahead): Heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds. Add tomatoes, crushing them with your hands as you add them, or use a meat chopper or wooden spoon. Add tomato paste and Italian seasoning. Bring to a simmer over low heat and cook for 5-10 minutes. Remove from heat and add fresh chopped basil.
5. Combine: Lay meatballs in the pan with the sauce. Garnish with fresh parsley and parmesan cheese.
6. Serve with crusty artisan bread for dipping, and a large green salad.