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Categories:
meatballs ground beef sausage meat handful italian flat leaf parsley Romano cheese eggs fresh breadcrumbs water salt pepper sauce garlic shallot tomato tomatoes olive oil salt tomatoes
Viewed: 40 - Published at: 5 years agoIngredients
- Meatballs
- 1 pound ground beef (80%fat) I like chuck
- 1 pound Italian sausage meat (sweet or hot your choice)
- handful italian flat leaf parsley chopped
- 1/2 cup grated parmigiano or pecorino romano cheese
- 2 large eggs
- 2 cups fresh breadcrumbs made from day old bread (I like to use ciabatta)
- 1/2 cup water
- 2 teaspoons salt and pepper to taste
- pepper to taste
- Sauce
- 3 cloves garlic thinly siliced
- 1 shallot minced
- 4.5 ounces tube tomato paste of 3/4 of a 6 oz can
- 3 28 oz cans whole tomatoes (best quality)
- olive oil for pan
- 5 leaves fresh basil +3 after sauce is cooked
- salt and pepper to taste
- NOTE: if tomatoes are sour you can add a little sugar, some add carrots to sweeten also
Method
- You will need a large mixing bowl, add the meat and mix with spoon or with your hands. Pulse the bread in the food processor and add to meat, pour the water over the bread crumbs and add the parsley, cheese, eggs and salt and pepper. Mix together until it's all combined. Form into meatballs, I like mine about the size of a handball. In a non stick skillet heat some olive oil, place the meatballs about 1 inch apart and fry so they are browned on each side but not cooked through. Remove from the pan and set aside. Keep the oil and drippings in the skillet you will need it for the sauce.
- To dutch oven add the oil from the meat that was fried (only enough to coat the bottom of the pan) then the shallot and cook until soft, add the garlic and let it cook until the garlic just starts to brown (takes only about 3 minutes) on medium high heat. Add the tomato paste and cook stirring constantly until it caramelizes. Puree the tomatoes in the blender or food processor until smooth and add to the onion,garlic and tomato paste, stir to combine and then add the meatballs and slow cook on medium/low heat covered for at least 3-4 hours stirring frequently, or if cooking all day use low heat so it just simmers, stirring occasionally. When done remove the meatballs, tear the remaining fresh basil leaves into the sauce, stir and serve.
