In Italy, meatballs and tomato sauce is often paired with rice or polenta or, in some regions, a vegetable side dish. In America, it comes in a plate of spaghetti. Needless to say, everybody has their own way of enjoying this excellent duo.
Here’s a meatballs and sauce recipe for you to try. This can easily be doubled and is a special treat to garlic lovers.
Meatballs and Sauce
SERVINGS:
6
PREP TIME:
40 Minutes
COOK TIME:
1 Hour
Ingredients:
- 2 eggs, lightly beaten
- 65 g dry bread crumbs
- 50 g grated Parmesan/Romano cheese
- 4 tbsp minced parsley
- 450 g ground beef
- 5 tbsp olive oil
- 2-3 garlic cloves, minced
- 1.6 kg crushed tomatoes in puree
- 500-700 ml water, divided
- 250 ml tomato sauce
- 200ml tomato paste
- 3 tsp dried basil
- 2 tsp sugar
- Salt and pepper
Directions:
- In a large bowl, combine the eggs, bread crumbs, half of the grated cheese, 1 ½ tbsp parsley, garlic and 1/8 tsp pepper.
- Crumble beef over the mixture and combine.
- Roll into 12 meatballs.
- In a large skillet, heat 2 tbsp olive oil and brown the meatballs on all sides; drain.
- In a French oven, heat remaining oil and saute garlic for 1 minute.
- Mix in the tomatoes, 500 ml water, tomato sauce and paste, remaining parsley and cheese, basil and sugar.
- Bring to a boil.
- Reduce heat and add the meatballs.
- Cover and simmer for 30-45 minutes, adding water as necessary.
- Season with ½ tsp salt and ¼ tsp pepper.
- Garnish with more Parmesan cheese and parsley, as desired.
