Prep 35 mins
Cook 1 hr 10 mins
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.
- 453.59 g ground chuck
- 1 small onion, grated
- 177.44 ml breadcrumbs
- 177.44 ml parmesan cheese, grated
- 44.37 ml pecorino romano cheese, grated
- 44.37 ml ketchup
- 14.79 ml flat leaf parsley, chopped
- 4 fresh basil leaves, finely chopped
- 4.92 ml salt
- 3.69 ml Worcestershire sauce
- 2.46 ml garlic powder
- 1 large egg, beaten
- extra virgin olive oil
Basil Tomato Sauce
- 118.29 ml extra virgin olive oil
- 314.66 ml onions, chopped
- 14.78 ml salt
- 2 (1587.57 g) canwhole peeled san marzano tomatoes, pureed with their juices
- 7 leaf fresh basil
- 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.
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!