These are my take on Italian style meatballs. This sauce is not a traditional marinara sauce, but I like this style with meatballs.
Sauce Ingredients:
4 28oz. Cans Crushed Tomatoes
1 8oz. Can Tomato Paste
3 Garlic Cloves
2 Tbsp Salt
1 Tbsp Black Pepper
1 Tbsp Crushed Red Pepper
1 Tbsp Sugar
3 Tbsp Olive Oil
Meatball Ingredients:
1 1/2 Lb. Ground Beef
1 1/2 Lb. Ground Porka
2 Eggs
1 Cup Grated Parmesan Cheese
1 Cup Breadcrumbs
1 Large Onion or 2 Smaller Onions
1/2 Dried Parsley
2 Tbsp Salt
Step 1:
Preheat oven to 425F. Line a cookie sheet with aluminum foil. Pureé onions until basically a liquid. You can pull out any chunks. Combine all meatball ingredients in a bowl until everything is mixed. I find using my hands the best method. I prefer to cook them in the oven to render off some of that fat rather than cooking in the frying pan. I find meatballs cooked in a frying pan greasier and adds too much fat to the sauce.
Step 2:
Roll into balls and place on cookie sheet. I usually make mine about the size of a tennis ball, but you can obviously choose how much bigger or small you want to use. Bake in oven for 30 minutes.
Step 3:
While meatball are in the oven, start the sauce. Sauté garlic over medium heat until lightly brown then add tomato paste and water. Once combined, add salt, pepper and red pepper flakes and cook until it starts to bubble then add all cans of crushed tomatoes. Bring to a boil and then set to low heat.
Step 4:
Once meatballs are ready, place them into the sauce and raise to high heat. Bring to a boil then set to medium low and cook for thirty minutes, stirring occasionally.
Step 5:
Enjoy by themselves, on pasta, a sandwich or however you'd like. Personally, I find they're much better the next day
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