Meatballs

Submitted by Simple Meals

"Really good meatballs 11/10 would recommend"

 

• Ready In: 3hrs 5mins
• Ingredients: 13
• Yields: 15 meatballs
• Serves: 12

ingredients

• For sauce

• 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
• 5 tablespoons butter
• 1 onion, peeled and cut in half
• 1 teaspoon salt

• For meatballs

• 1 1⁄4 lbs ground veal
• 2 eggs
• 1⁄2 cup plain breadcrumbs
• 1⁄4 grated parmesan cheese
• 2 -3 minced garlic cloves
• 1 pinch dry basil and oregano
• 1⁄8 cup dried parsley
• 1 teaspoon salt and pepper
• 3 tablespoons white wine

directions

1. For sauce:

2. 1. Combine the tomatoes, the butter and the onion halves in a saucepan.
3. 2. Add a pinch or two of salt.
4. 3. Place over medium heat and bring to a simmer.
5. 4. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
6. 5. Discard the onion.

7. For meatballs:

8. 1. Make golf ball sized balls (not too tight, but also not too loose). (If they feel very wet while you’re mixing, add a bit more breadcrumbs).
9. 2. Heat up the red sauce to a boil, plop in raw the meatballs, bring back to boil and reduce to simmer.
10. 3. Cook for 40 minutes, stirring occasionally. Balls will stick to the bottom if you don’t stir.1. Make golf ball sized balls (not too tight, but also not too loose). (If they feel very wet while you’re mixing, add a bit more breadcrumbs).