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1
Put a rack in the center of the oven and heat to 375F.
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2
Line a large rimmed baking pan with parchment or a nonstick liner and set aside.
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3
Put the breadcrumbs and milk in a large mixing bowl, stir to blend, and set aside for 5 minutes.
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4
With your hands, squeeze and mash the breadcrumbs so that they make a smooth paste.
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5
Add the egg and whisk, then add the Parmigiano, ketchup, parsley, oregano, thyme, half the onion, half the garlic, 2 teaspoons salt, and 1/2 teaspoon pepper.
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6
Stir to blend.
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7
With your hands, break the beef into small chunks and add to the bowl.
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8
Mix gently but thoroughly; over-mixing will make the meatballs tough and dry.
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9
When all the ingredients are evenly combined, shape the mixture into 6 balls and arrange on the baking sheet.
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10
Bake until an instant-read thermometer reads 165F at the center of a meatball, 40 to 45 minutes.
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11
While the meatballs are baking, make the sauce.
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12
Heat the olive oil in a medium saucepan over medium heat.
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13
Add the remaining half onion and 1 teaspoon salt and increase the heat to medium-high.
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14
Cook, stirring frequently, until translucent, about 3 minutes.
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15
Add the remaining half garlic and cook until aromatic, about 1 minute.
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16
Add the tomatoes, bring to a boil, and lower the heat to maintain a vigorous simmer.
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17
Cook, stirring occasionally, until reduced to a thick sauce, 10 to 15 minutes.
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18
Taste the sauce and add a pinch or two of sugar if it seems too tangy, and season with more salt if necessary.
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19
Stir in the basil and keep warm until the meatballs come out of the oven.
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20
Spoon the sauce generously over the meatballs and bake for another 5 to 10 minutes to blend the flavors.
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21
Garnish with a sprinkling of Parmigiano.
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22
This marinara sauce is as versatile as it is simple.
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23
Add some capers, anchovies, and olives for a puttanesca sauce or a pinch of chile flakes for arrabiata.
