Meatball's and Sauce A' Los Ayon's
Ready In: 1 hr 20 mins
Serves: 4
Ingredients
- 1 lb ground chuck
- 1 tablespoon crushed red pepper flakes
- 4 ounces . dried breadcrumbs
- 4 large eggs
- 4 ounces whole milk
- 6 ounces grated romano-piccorini cheese
- 3 ounces grated Spanish onions
- 2 ounces finely diced fresh garlic
- 2 ounces finely chopped fresh Italian parsley
- 2 ounces finely chopped fresh basil leaves
- 6 ounces olive oil (not extra-virgin)
- 12 garlic cloves, finely sliced
- 2 medium Spanish onions, finely diced
- 2 (28 ounce) cans imported crushed tomatoes
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 large handful julienne fresh basil leaf
Directions
- Preheat oven to 350 degrees F.
- Spray a baking sheet with olive oil cookinf spray.
- Mix ground chuck, bread crumbs, eggs, milk, grated romano cheese, spanish onion, diced garlic, Italian parsely, basil leaves and mix thoroughly in large bowl.
- If mixture seems a little loose add more bread crumbs.
- Roll meatballs loosely about the size of a golf ball and place on baking sheet.
- Place into pre-heated oven for approximately 35 to 40 minutes.
- Meanwhile prepare sauce.
- In medium saucepan over medium heat, add oil.
- Once heated add onions and garlic to the pan.
- Cook over medium heat until soft and lightly brown.
- Next add the canned crushed tomatoes, salt and pepper and stir.
- Allow the sauce to come to a simmer and cooke for 20 minutes.
- Remove from the heat and add the julienne basil.
- In servin bowl add any pasta, pre-cooked and drained.
- Add a serving spoon of sauce, lift pasta with fork for sauce to fall to bottom.
- Add 4 meatballs, a serving spoon of sauce and top with freshly grated romano-piccorini cheese.
- Decorate with fresh basil leaves, finely chopped.
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