Italian Meatballs in Tomato Sauce
Ready In: 0 mins
Serves: 4
Ingredients
Sauce
- 3⁄4 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1⁄3 cup fresh parsley, minced
- 1 teaspoon dried basil, crumbled (or 3 tablespoons minced fresh basil)
- 28 ounces tomatoes, crushed
- 6 ounces tomato paste
- 1⁄2 cup chicken stock
- 1⁄4 cup dry red wine
- 1 teaspoon sugar
- 2 tablespoons romano cheese, freshly grated
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried oregano, crumbled
Meatballs
- 2 slices bread, soaked in broth or milk (with liquid squeezed from it)
- 1 lb chuck, ground
- 2 large eggs, lightly beaten
- 1⁄2 cup romano cheese, freshly grated
- 2 cloves garlic, minced
- 3 tablespoons fresh parsley, minced
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper, freshly ground ( to taste)
- 1⁄4 cup olive oil
Directions
- Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
- While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
- In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
- Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
- You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.
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