Ingredients: |
Ingredients: Ingredients for Meatballs:
1 cup bread crumbs
1 cup of liquid – I usually do ½ milk and ½ red wine or sometimes I’ve used 1 cup of red wine!
2-2 ½ lbs ground beef
1 lb Italian Sausage
1 cup onion diced
2 oz/1 cup grated parmesan cheese
3-4 garlic cloves, minced
1 tsp dried oregano
1 tsp salt
1-2 tsp pepper
2 eggs
Ingredients for the sauce:
Olive oil
1 cup onion, diced
1 tsp pepper
1 cup red wine
2 cans (28 oz) whole peeled tomatoes (San Marzano is preferred!)
½ cup grated parmesan cheese
¼ cup basil, chopped
5 cloves of garlic, minced
Cheese rind for flavor
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Directions: |
Directions:Meatballs:
Heat oven to 475 degrees. Combine the bread crumbs and liquid and mash into a paste. Let sit for at least 5 minutes.
In a separate bowl, mix all of the ingredients but the meat. Add the meat and bread crumb mixture to bowl and mix until combined. Form into balls about 2-2 ½ inches in diameter. Place meatballs on rack on a rimmed baking sheet. Bake for 20 minutes or until well browned.
***I freeze ½ of the meatball recipe and make new sauce when using the frozen meatballs!
Sauce:
Combine oil, onions, and garlic over medium-low heat and cook until softened – about 10-12 minutes. Add pepper and wine and cook scraping up any browned bits. Bring to a boil for about 3-5 minutes. Stir in tomatoes and 1 tsp salt. Add the cheese, cheese rind, and basil
Optional: you can mash the tomatoes or immersion blend them depending on your texture preference. If you want a meatier sauce, you can also brown meat such as steak and add this back in with the tomatoes to cook and then later shred before serving.
Oven Directions:
Nestle meatballs in sauce and bring to simmer over medium-high heat. Cover and bake at 400 for 40 minutes. The original recipe said 20-40 minutes. Let cool uncovered for 20 minutes before serving.
Slow Cooker Directions:
This may be my favorite! Once the sauce is made transfer to a slow cooker on high heat. Add in the meatballs and cook on high for 1-2 hours stirring occasionally to make sure sauce isn’t burning. Adjust the heat if you need. Switch to warm until ready to serve! I cooked on high for 2 hours and then warm for 2-3. I have friends back in Jersey that would cook their sauce all day!
To serve: toss pasta with sauce and top with meatballs! |
This recipe for DB's Spaghetti & Meatballs is from