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Ingredients

⅓ cup chunky pasta sauce 2 pounds ground sirloin 1 cup grated Parmigiano-Reggiano cheese ¾ cup crushed buttery round crackers (such as Ritz®) 1 egg 4 cloves garlic, chopped 1 ½ teaspoons dried parsley 1 teaspoon ground allspice ½ teaspoon dried oregano 1 pinch red pepper flakes 1 pinch salt and freshly ground black pepper to taste

Nutrition Info

587.3 calories carbohydrate: 20.3 g cholesterol: 185.3 mg fat: 33.3 g fiber: 2.2 g protein: 48.9 g saturatedFat: 13.1 g servingSize: - sodium: 701.5 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C). Coat the bottom of a 9x13-inch baking dish with pasta sauce.
Place ground sirloin, Parmigiano-Reggiano cheese, crushed crackers, egg, garlic, parsley, allspice, oregano, red pepper flakes, salt, and pepper in a large bowl, mix by hand until combined. Form mixture into meatballs slightly larger than golf balls.
Arrange meatballs over sauce in the baking dish. Cover baking dish with aluminum foil.
Bake in the preheated oven until juices run clear, about 30 minutes. Uncover and continue baking until meatballs start to brown, 5 to 7 minutes.

18 meatballs

The best darn garlic lovers' meatballs ever. The whole family will love them.