ITALIAN MEATBALLS

Savory, spicy and moist, they have an amazing combination of flavor with just the right amount of seasoning... perfect with spaghetti! VIDEO https://www.youtube.com/watch?v=Tk_7bWNZgxQ

• Ready In: 1 hr 20 mins
• Yields: 35 meatballs

Ingredients

• MEATBALLS

• 1⁄2 cup milk
• 4  slices  bread, torn in small pieces
• 1  lb Italian sausage, casing removed
• 1  lb lean ground beef
• 1  lb ground pork
• 2  large eggs, beaten
• 2  cups  white onions, finely chopped
• 1⁄2 cup parmigiano-reggiano cheese, grated
• 1⁄4 cup parsley, chopped
• 3  large garlic cloves, pressed
• 2  teaspoons  italian seasoning
• 1  teaspoon sea salt
• 1⁄2 teaspoon red pepper flakes
• 1⁄2 teaspoon black pepper, to taste

• TOMATO SAUCE

• 1  tablespoon olive oil
• 1 1⁄2 cups  white onions, finely chopped
• 1 1⁄2 cups  red peppers, finely chopped
• 3  large garlic cloves, pressed
• 2 (24 ounce) cans tomato sauce
• 1  tablespoon tomato paste
• 1  tablespoon brown sugar
• 1⁄4 cup dry red wine
• 1  teaspoon red pepper flakes
• 3  teaspoons  italian seasoning
• 1⁄2 teaspoon sea salt, to taste
• 1⁄2 teaspoon black pepper, to taste
• 2  tablespoons parsley, chopped

Directions

1. In a small pot on medium, add milk and heat until just warm. Soak torn bread in hot milk and stir gently until mixture is combined. Transfer to a bowl to cool off.
2. In a large bowl, combine all the ingredients including the milk/bread mixture. Place cling film on top, making sure it touches meat to prevent from dryness. Transfer to the fridge for 1 hour.
3. Preheat oven to 425ºF. 60 minutes later, wet hands slightly and form mixture into 2-inch balls. Place them on a large baking sheet lined with foil, slightly greased. Transfer to preheated oven and bake for 20 minutes.
4. Remove from heat and flip meatballs. Reduce heat to 375ºF and place them back in the oven; bake for 20 minutes. Remove from heat and let them rest for 5 minutes before adding to a tomato sauce. Makes 35 meatballs.