Cheesy Meatballs With Basil Tomato Sauce
- Reviews 1
Ready In: 1 hr 45 mins
Serves: 60
Yields: 60 meatballs
Ingredients
Cheesy Meatballs
- 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) cans whole peeled san marzano tomatoes, pureed with their juices
- 7 leaves fresh basil
Directions
- 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.
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