Drop Meatballs for Two

You can use a #16 portion scoop to form the meatballs. To make shaping easier, wet your hands slightly. To serve with pasta, boil 8 ounces of your favorite pasta, toss it with some of the sauce, and then top it with the meatballs.

Combine crushed saltines and milk in medium bowl and let sit until saltines are softened, about 1 minute. Mash with fork until smooth paste forms.

Add beef, Parmesan, ½ teaspoon salt, granulated garlic, oregano, and fennel to saltine mixture and mix with your hands until thoroughly combined. Divide meat mixture into six ¼-cup portions. Using your moistened hands, roll portions into 1½-inch meatballs. Transfer to plate, cover with plastic wrap, and refrigerate until ready to use. (Meatballs can be refrigerated for up to 24 hours.)

Combine oil and garlic in large saucepan and cook over low heat, stirring occasionally, until garlic is softened and golden on all sides, 5 to 7 minutes. Add pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and remaining ½ teaspoon salt. Nestle meatballs into sauce and bring to simmer over medium-high heat. Reduce heat to medium; cover; and cook until meatballs are cooked through and tender, 20 to 25 minutes, flipping meatballs halfway through cooking.

Uncover saucepan and stir in 1 tablespoon basil. Continue to simmer, uncovered, until sauce thickens slightly, about 5 minutes longer. Sprinkle with remaining 1 tablespoon basil. Serve, passing extra Parmesan separately.