Instructions
Tear the bread into tiny pieces in a large bowl. Add all meatball ingredients (except olive oil). Mix thoroughly with your hands until well combined.
Spoon 2–3 tablespoons of the meat mixture and roll into balls. Set aside on a cutting board or plate.
Heat a large sauté pan over medium heat, then add olive oil. Brown the meatballs in batches on all sides. Remove to a clean plate.
In the same pan, add the pasta sauce and herbs. Reduce heat to medium-low to simmer.
Return the meatballs to the sauce, spooning sauce over each one. Cover and cook for 5 minutes, then flip and cook for another 5 minutes.
Serve hot over pasta or risotto.
Notes
Best if the meat mixture refrigerates overnight.
Only brown the outsides initially—the meatballs will finish cooking in the sauce.
Pairs perfectly with pasta or risotto.
Tools You’ll Need
Large mixing bowl
Large sauté pan with lid
Cutting board
Measuring cups and spoons
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Let me know if you’d like the English-to-French translation or any visual formatting help!
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