2 tablespoons unsalted butter
1/2 small onion, diced
2 cloves garlic, minced
1/4 cup dry red wine
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can petite diced tomatoes
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste


1 pound lean ground beef
1 pound Italian sausage, casing removed
1/2 small onion, grated
1/2 cup Panko*
1/4 cup whole milk
1 large egg
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
2 cloves garlic, minced
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper
  2. In a large bowl, combine ground beef, Italian sausage, onion, Panko, milk, egg, Parmesan, parsley, garlic and basil; season with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Using a wooden spoon or clean hands, stir until well combined.
  4. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 30-32 meatballs.
  5. Place meatballs in a single layer onto the prepared baking sheet.
  6. Place into oven and bake until cooked through, about 18-20 minutes; set aside.
  7. Melt butter in a large stockpot or Dutch oven over medium heat.
  8. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.
  9. Stir in garlic until fragrant, about 1 minute.
  10. Stir in wine, scraping any browned bits from the bottom of the pot.
  11. Stir in tomatoes and Italian seasoning; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 10 minutes.
  12. Stir in meatballs until heated through and evenly coated in sauce, about 3-5 minutes.
  13. Serve immediately.