These are fantastic, but what did you expect from Bobby?
Ingredients
Meatballs
- 1/2 lb. ground beef
- 1/2 lb. ground pork (can substitute turkey or more beef)
- 1/2 lb. ground veal (can substitute turkey or more beef)
- 2 eggs lightly beaten
- 1/4 cup grated Parmesan cheese
- 4 cloves garlic finely chopped and sauteed (I used minced)
- 1/4 cup dry breadcrumbs
- 1/4 cup finely chopped parsley
- Salt & Pepper to taste
- 1 cup olive oil
Sauce
- 2 Tbsp olive oil
- 1 Yellow onion, finely chopped
- 4 cloves garlic, finely chopped (I used minced)
- 2 (28oz) cans plumb tomatoes and juice pureed
- 1 bay leaf
- 1 small bunch parsley
- Pinch red pepper flakes
- Salt and pepper
- 6 basil leaves, chiffonade
Directions
Meatballs
- Combine all ingredients except oil in a large bowl make into meatballs of desired size
- Heat the oil in a large sauté pan over medium-high heat and add the meatballs. Let cook on each side until lightly browned, but not cooked all the way through (10-15 min.)
- While meatballs cook, prep the sauce
- Remove meatballs and set aside until sauce is ready
Sauce
- Puree the tomatoes in a blender then add all ingredients except garlic, chopped onion and basil
- After removing the meatballs from the pan, save 2 Tbsp of the oil and discard remainder and cook the garlic and onion util softened (~15 min)
- Add the puree mixture and the meatballs to the pan and bring to a boil
- Lower the heat and let simmer for 40 minutes
- Remove the bay leaf and mix in basil