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meatballs in tomato sauce

Recipe by
John Goins

Everyone loves a steaming plate of meatball simmered in tomato sauce. Tomatoes have a slight acidic bite, which will pair well with red wines that have a nice acidic kick as well. If you’re looking for some additional flavor in this dish, reduce a cup of red wine down to a 1/4 of liquid. Add this to the tomato sauce. Here are our suggestions for wine to pair this dish with: Valpolicella Bardolino Rossi di Montalcino Rossi di Montepulciano

yield 4 serving(s)
prep time 20 Min
cook time 19 Min
method Stove Top

Ingredients For meatballs in tomato sauce

  • 227 g
    ground pork
  • 227 g
    ground beef
  • 2
  • 2
  • 4 clove
  • 1 Tbsp
  • 1 Tbsp
  • 2 Tbsp
    cooking oil
  • 1 c
    bread crumbs
  • 1/2 c
    parmesan cheese
  • 1/2 c
  • 2 can
  • salt and pepper

How To Make meatballs in tomato sauce

  • 1
    Grate the onion, garlic, and Parmesan. You can use the same grater for this.
  • 2
    Finely chop the parsley and basil.
  • 3
    Mix half the onion and garlic, the meat, spices, bread, cheese, and eggs until well mixed.
  • 4
    Add water as needed to help the mixture stick together.
  • 5
    This should make 16 medium-sized balls.
  • 6
    Heat 1 tbsp of cooking oil and fry the meatballs until browned.
  • 7
    In a sauce pot heat the other tbsp of oil and saute the remaining onion and garlic.
  • 8
    Add the tomatoes to the sauce pot along with salt and pepper to taste.
  • 9
    Add the meatballs to the pot and simmer on low until heated through.
  • 10
    You can let the meatballs simmer for up to an hour, but 15 minutes will suffice.

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