Preheat the oven to 350*F.

Add the ground beef, parmesan cheese, breadcrumbs, garlic, egg, and milk or cream to a large food processor and blend until smooth, pausing occasionally to scrape down the sides.

Remove the mixture from the food processor and roll into balls about 2” wide, placing the balls in rows on a large sheet pan.

Place the sheet pan in the oven and bake for 40 minutes or until cooked through.

Once cool enough to handle, transfer the meatballs to a resealable bag or container.

Meatballs will store in the fridge for up to 1 week or the freezer for up to 3 months.

If frozen, thaw the meatballs in the fridge overnight.

Bring a large pot of salted water to a boil and add the pasta to it to cook.

While the pasta is cooking, heat a large saute pan over medium heat with 2 tablespoons of olive oil.

Sear the meatballs, turning occasionally, until they start to brown.

Add the cherry tomatoes to the pan, tossing to combine with the meatballs.

Let the tomatoes cook and start to blister open, using a wooden spoon to press them open and release extra moisture.

Add half the parmesan and stir to mix.

When the pasta is cooked, drain, reserving ½ cup pf pasta liquid.

Add the pasta and reserved liquid to the pan.

Turn the heat to medium-low and bring to simmer.

Let the mixture cook for about 5-8 minutes, letting the cheese and starch from the pasta water thicken into a light sauce.

Add the remaining parmesan and stir.

Remove from the heat and add the minced basil.

Serve hot with a side of crusty garlic bread to mop up the sauce.

Preheat the oven to 350*F.

Add the ground beef, parmesan cheese, breadcrumbs, garlic, egg, and milk or cream to a large food processor and blend until smooth, pausing occasionally to scrape down the sides.

Remove the mixture from the food processor and roll into balls about 2” wide, placing the balls in rows on a large sheet pan.

Place the sheet pan in the oven and bake for 40 minutes or until cooked through.

Bring a large pot of salted water to a boil and add the pasta to it to cook.

While the pasta is cooking, heat a large saute pan over medium heat with 2 tablespoons of olive oil.

Sear the meatballs, turning occasionally, until they start to brown.

Add the cherry tomatoes to the pan, tossing to combine with the meatballs.

Let the tomatoes cook and start to blister open, using a wooden spoon to press them open and release extra moisture.

Add half the parmesan and stir to mix.

When the pasta is cooked, drain, reserving ½ cup pf pasta liquid.

Add the pasta and reserved liquid to the pan.

Turn the heat to medium-low and bring to simmer.

Let the mixture cook for about 5-8 minutes, letting the cheese and starch from the pasta water thicken into a light sauce.

Add the remaining parmesan and stir.

Remove from the heat and add the minced basil.

Serve hot with a side of crusty garlic bread to mop up the sauce.