Remember how I mentioned that I LOVE Italian food? Well, next to lasagna, meatballs are my favorite. You could forgo the pasta as long as you have the meatballs swimming in a perfect red sauce.
Brent has never been a big fan of meatballs but since eating these he has requested them again for next week already, so that’s really saying something. These were born from my watching “Food Feuds” on Food Network and having a massive craving for meatballs while heading to eat sushi. All through dinner I was bouncing ideas off of Brent and writing ingredients in my iPhone. Needless to say we made an early trip to Central Market the next day.
This recipe can be quick, or it can take an entire day, depending on how much time you’re willing to spend. I tasted it both ways – eating as soon as they were finished, and eating them the next day, and we both preferred them on day two as they’d absorbed the flavor of the sauce.
Yield: 15-16 meatballs
1lb ground lamb
1lb ground veal
½ cup fresh seasoned breadcrumbs
2 Tbsp. Italian seasoning
1 tsp. onion powder
1 Tbsp. granulated garlic
1 Tbsp. Kosher salt
Pinch black pepper
½ cup fresh grated parmesan cheese
Simmering tomato sauce (recipe below)
Combine all ingredients in a large mixing bowl and work with your hands until incorporated.
Heat a large skillet over medium high heat and add just enough vegetable oil to coat the bottom. Fry your meatballs on each side just until browned, then transfer to your simmering tomato sauce. Cover, and cook over medium-low heat for one hour.
You may eat the meatballs after they’ve cooked for the hour, however by letting them cool and then refrigerating them overnight they will absorb the flavors of the sauce. Reheat the next day and serve over spaghetti.
1-28oz can pureed crushed tomatoes
1-28oz can tomato sauce
5 small carrots, diced
5 cloves garlic
1 cup diced red onion
1 cup fresh basil leaves
1 Tbsp. granulated sugar
Salt & pepper to taste
Sauté your carrots and onions in EVOO over medium high heat for 3-4 minutes. Add in your garlic and basil and cook 1 minute. Pour in your tomatoes, salt and pepper, cover and simmer for 1 hour over medium-low heat. Remove from heat and puree, then return to the pan.