Meatballs with Sweet Basil Tomato Sauce

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1 head minced garlic
2 cups diced onion
2 cups shredded carrot
5 pounds ground meats in this ratio: 50 percent beef, 25 percent veal, 25 percent pork
3 egg yolks and 3 whole free-range eggs
1 cup grated Romano cheese
1 cup bread crumbs
½ cup freshly chopped flat-leaf Italian parsley
½ cup fresh chopped oregano

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix vigorously for 10 minutes using your hands, until the meat is sticking to your fingers. Roll the meat into whatever size balls you desire and bake on an aluminum foil-covered sheet tray for 10 to 15 minutes. (You’ll know they are done when they are firm to the touch and begin to ooze their juices onto the pan.) Serve with sweet basil tomato sauce and your favorite pasta. Serves 6 to 8.

Sweet Basil Tomato Sauce
¼ cup extra-virgin olive oil
1 cup diced yellow onion
4 cloves minced garlic
2 28-ounce cans of San Marzano tomatoes
½ cup packed shredded fresh sweet Italian basil
Salt and freshly ground black pepper

Heat olive oil in a heavy-bottom saucepan, add onions and garlic, and sweat them until translucent. Add tomatoes, season with salt and pepper and gently simmer for 45 minutes. Let cool for 20 minutes before adding the sweet basil to finish the sauce.

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