[ingredients title=”Meatballs”]

• 1 cup fresh breadcrumbs
• 1/3 cup water
• 1 pound ground beef chuck
• 1 large egg, lightly beaten
• 1 clove garlic, minced
• Salt and ground pepper
• 1/2 teaspoon oregano

[/ingredients]

[ingredients title=”Sauce”]

• 3 cloves garlic, minced
• 1 tablespoon oregano
• 3 tablespoons olive oil
• 3 tablespoons fresh basil
• 1 teaspoon olive oil
• 1 can (28 ounces) whole tomatoes, pureed
• 1 can (15 ounces) diced tomatoes

[/ingredients]

[directions title=”Directions”]

1. In a large bowl, toss bread crumbs with water. Add beef, egg, garlic, pepper, salt and oregano; mix just until combined. Gently form mixture into 12 meatballs.
2. In a large Dutch oven or heavy pot, cook olive oil and garlic over medium heat, stirring often until fragrant, but not browned, about 2 mins. Stir in pureed and diced tomatoes with their juice. Add basil and oregano. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and add in meatballs, cover and cook until meatballs are cooked thoroughly, about 10-15 minutes. Meatballs will be more delicate when cooked in the sauce.

[/directions]