Super Moist Italian Meatballs

Craving some tender and juicy meatballs?? Give this recipe a try! The two secrets are the extra eggs, and cooking the meatballs in the sauce, instead of pre-baking or frying them. Ground chuck or a 50/50 mix of chuck and sirloin work best for full flavor and moistness.

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 25-30 meatballs

Ingredients

• 2  lbs ground beef
• 3⁄4 cup  Italian style breadcrumbs
• 1⁄3 cup parmesan cheese or 1⁄3 cup romano cheese, grated
• 3  eggs
• 3  garlic cloves, minced
• 1⁄4 cup red wine
• 1⁄2 teaspoon black pepper
• 1  teaspoon salt
• 6 -8  cups tomato sauce or 6 -8  cups  your favorite  spaghetti sauce

Directions

1. In a bowl, combine beef, bread crumbs, cheese, eggs, garlic, pepper, salt, and wine. Mix well.
2. Shape mixture into 1-1/2" or 2" meatballs.
3. In a large pot, bring sauce to a boil. Add meatballs one at a time, and simmer over medium-low heat for 40-45 minutes.
4. Serve over pasta, or on hoagie buns for meatball subs.