PREP TIME: 5 MINS | COOK TIME: 25 MINS | ADDITIONAL TIME: 1 HR | TOTAL TIME: 1 HR 30 MINS | YIELD: 7 cups sauce, 20 meatballs
This meatball dinner has the perfect blend of flavours from fresh tomatoes. No, I do not use canned tomatoes for this recipe. I made everything from scratch for that traditional Italian flavour we all love.
INGREDIENTS
TOMATO SAUCE:
4 cloves garlic, minced
1 onion, finely chopped
2 tablespoons fresh basil, chopped
8 large peeled tomatoes, pureed
1 tablespoon fresh oregano, chopped
1 teaspoon Sea Salt
1 can tomato paste
1/2 teaspoon red pepper flakes, crushed
2 tablespoons fresh parsley, chopped
MEATBALLS:
1 egg
1/2 c. crushed pork rinds
1/3 c. Parmesan, grated
1/2 pound sweet Italian sausage, out of the casing
1 ground beef
1 teaspoon each garlic powder, onion powder, salt & pepper
2 tablespoons olive oil
HOW TO MAKE TRADITIONAL ITALIAN MEATBALLS & SAUCE
Step 1: Drizzle about 1 to 2 tbsp olive oil in a large stockpot and heat over medium. Add the onion and garlic to the hot oil and saute for about 2 minutes or until the onion is translucent and the garlic is aromatic.
Step 2: To the pot, add the peeled tomatoes and tomato paste. Bring everything to a boil over medium heat, stirring. Decrease the heat to a simmer once the paste is completely incorporated.
Step 3: Now, stir in the fresh herbs along with the seasonings. Continue to simmer the sauce.
Step 4: In the meantime, make the meatballs. Heat 2 tbsp olive oil in a large skillet over medium heat. Combine the meatball ingredients in a large bowl until well mixed. As needed, add a little cream or extra bread crumbs to reach your desired consistency. Into about 3 to 4-inch meatballs, roll the meatball mixture. Add them to the hot skillet in batches and sear all sides for about 5 minutes or until completely cooked.
Step 5: To the sauce, add the cooked meatballs. Put the lid on and continue to simmer for a minute more, stirring often.
Step 6: When done, serve the meatballs immediately with pasta or eat right out of a bowl with bread. Enjoy!
NUTRITION FACTS:
YIELD: 8 SERVING SIZE: 1 cup
Amount Per Serving: CALORIES: 326 TOTAL FAT: 19g SATURATED FAT: 6g TRANS FAT: 0g UNSATURATED FAT: 10g CHOLESTEROL: 88mg SODIUM: 684mg CARBOHYDRATES: 15g FIBER: 4g SUGAR: 8g PROTEIN: 26g
Ingredients
- TOMATO SAUCE:
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 2 tablespoons fresh basil, chopped
- 8 large peeled tomatoes, pureed
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon Sea Salt
- 1 can tomato paste
- 1/2 teaspoon red pepper flakes, crushed
- 2 tablespoons fresh parsley, chopped
- MEATBALLS:
- 1 egg
- 1/2 c. crushed pork rinds
- 1/3 c. Parmesan, grated
- 1/2 pound sweet Italian sausage, out of the casing
- 1 ground beef
- 1 teaspoon each garlic powder, onion powder, salt & pepper
- 2 tablespoons olive oil
Instructions
Step 1: Drizzle about 1 to 2 tbsp olive oil in a large stockpot and heat over medium. Add the onion and garlic to the hot oil and saute for about 2 minutes or until the onion is translucent and the garlic is aromatic.
Step 2: To the pot, add the peeled tomatoes and tomato paste. Bring everything to a boil over medium heat, stirring. Decrease the heat to a simmer once the paste is completely incorporated.
Step 3: Now, stir in the fresh herbs along with the seasonings. Continue to simmer the sauce.
Step 4: In the meantime, make the meatballs. Heat 2 tbsp olive oil in a large skillet over medium heat. Combine the meatball ingredients in a large bowl until well mixed. As needed, add a little cream or extra bread crumbs to reach your desired consistency. Into about 3 to 4-inch meatballs, roll the meatball mixture. Add them to the hot skillet in batches and sear all sides for about 5 minutes or until completely cooked.
Step 5: To the sauce, add the cooked meatballs. Put the lid on and continue to simmer for a minute more, stirring often.
Step 6: When done, serve the meatballs immediately with pasta or eat right out of a bowl with bread. Enjoy!
