- 1 (28- to 32-oz) can whole plum tomatoes
- 2 garlic cloves, chopped
- 1 teaspoon dried oregano, crumbled
- 1 1/2 teaspoons salt
- 1/2 cup fine fresh bread crumbs
- 1/2 cup whole milk
- 1 1/2 lb meatloaf/meatball mix (mixed ground beef, pork, and veal)
- 1 medium onion, coarsely grated
- 5 tablespoons chopped fresh flat-leaf parsley
- 1/4 teaspoon dried hot red pepper flakes
- 1 1/2 tablespoons vegetable oil
- Pulse tomatoes with their juice in a food processor until chopped. Simmer tomatoes with garlic, oregano, and 1/2 teaspoon salt in a 3-quart heavy saucepan, uncovered, stirring occasionally, until thickened, about 20 minutes.
- While sauce is simmering, stir together bread crumbs and milk in a large bowl and let stand 5 minutes. Add meat, onion, 3 tablespoons parsley, red pepper flakes, and remaining teaspoon salt and blend with your hands until just combined well (do not overmix). Form 2-tablespoon amounts into meatballs (about 20).
- Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs in 2 batches, turning occasionally, until well browned, about 5 minutes. Transfer as browned with a slotted spoon to tomato sauce.
- Simmer meatballs, covered, stirring occasionally, until cooked through, about 5 minutes. Serve sprinkled with remaining 2 tablespoons parsley.