Home Made Meatballs and Sauce

1
Christa Arwood

By
@leibersol

This is the way to my mans heart every single time.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
30 Min
Cook:
1 Hr 30 Min

Ingredients

  • MEATBALLS

  • 1 lb
    ground beef
  • 1 lb
    ground pork
  • 1/2 c
    grated parmesan cheese
  • 1/4 c
    italian bread crumbs
  • 2
    large eggs (slightly beaten)
  • 1/4 c
    chopped italian parsley
  • 2 clove
    finely chopped and peeled garlic
  • 1 Tbsp
    olive oil
  • ·
    salt and pepper to taste
  • SAUCE

  • 28 oz
    whole peeled tomatoes
  • 1
    diced yellow onion
  • 2 clove
    finely chopped garlic
  • 1 tsp
    red pepper flakes
  • 1/4 c
    chopped italian parsley
  • 1
    dried bay leaf
  • 4
    basil leaves
  • 2 c
    chicken stock
  • ·
    salt and pepper to taste

How to Make Home Made Meatballs and Sauce

Step-by-Step

  1. mix together all ingredients under the Meatball heading, careful not to overwork the meat, and roll into two to three inch meatballs. Heat olive oil over medium heat and brown meatballs on all sides in batches. remove to paper towel lined plate to drain
  2. Add a bit more oil to bottom of your pan to loosen the brown bits from your meatballs, add diced onion and garlic and saute until softened, add tomatoes (I dice mine slightly while they are still in the can) red pepper flakes, chopped parsley, bay leaf and chicken stock and torn or chiffinade basil.
  3. Once sauce has come to a simmer add meatballs back to pan and reduce heat to medium/low and allow them to simmer for about one hour until the center is no longer pink.
  4. I serve these many different ways, with pasta or a on a toasted garlic butter hoagie roll (to a white or wheat firm hoagie roll spread garlic butter [one stick softened butter, garlic powder and salt to taste mixed well] inside top and bottom and bake in a 350 degree oven until golden)

Printable Recipe Card

About Home Made Meatballs and Sauce

Course/Dish: Beef, Pork
Regional Style: Italian
Hashtags: #Meatballs, #Tomato




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