Recipe by Lainey39
Add the meatballs to the simmering sauce during the last 10 minutes of cooking. Serve over cooked pasta, if desired. Recipe is from Rachael Ray.
Top Review by Karen Elizabeth
Excellent, without a doubt! Moist and tender little meatballs, bursting with flavour! And very easy to prepare. I used fresh tomatoes for the sauce, and put it on to start cooking, while I made the meatballs. I did add a level tbsp of brown sugar to the tomato sauce, force of habit, really! but otherwise, cooked it as is, for a light fresh tomato and basil sauce. The meatballs were easily prepared and combined, and I chose to bake them off in the oven. Since they were quite soft, rather than disturb them, when they were done, I poured the extra juices off, poured the tomato sauce over the meatballs, and put them back in the oven for another 15 minutes. I then served them with spaghetti. We enjoy meatballs, and DD1s favourite dish is meatloaf, but I think that these may have just become the new favourites! Thanks Lainey!
- 1 lb ground chuck
- 1 small onion, grated
- 3⁄4 cup breadcrumbs
- 3⁄4 cup parmesan cheese, grated
- 3 tablespoons pecorino romano cheese, grated
- 3 tablespoons ketchup
- 1 tablespoon flat leaf parsley, chopped
- 4 fresh basil leaves, finely chopped
- 1 teaspoon salt
- 3⁄4 teaspoon Worcestershire sauce
- 1⁄2 teaspoon garlic powder
- 1 large egg, beaten
- extra virgin olive oil
Basil Tomato Sauce
- 1⁄2 cup extra virgin olive oil
- 1 1⁄3 cups onions, chopped
- 3 teaspoons salt
- 2 (28 ounce) canswhole peeled san marzano tomatoes, pureed with their juices
- 7 leaves fresh basil
Directions See How It's Made
- For meatballs, in large mixing bowl, gently break apart the beef with a fork.
- Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine.
- Stir in the egg until just incorporated.
- Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
- In a large nonstick skillet, heat 2 T olive oil over medium-high heat.
- Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary.
- Drain on paper towels.
- Note: You could also bake the meatballs for about 20-25 minutes at 350 degrees.
- For sauce,.
- In large saucepan, heat the olive oil over medium heat.
- Add the onions, season with 1 1/2 t salt and cook until softened, about 10 minutes.
- Add the tomatoes, the remaining 1 1/2 t salt and the basil and bring to a simmer over high heat.
- Lower the heat, cover and simmer for 45 minutes more.
- Add the meatballs to the simmering sauce during the last 10 minutes of cooking.
- Serve over cooked pasta.
- The amount of sauce will serve 6 people. I listed the servings as 60 for 60 meatballs.