Italian Meatballs

Meatballs

1lb ground veal

1lb ground lamb

1lb ground beef 85/15

1/3c tomato paste

2 large eggs

1 heaping cup fresh bread crumbs

1T granulated garlic

1T granulated onion

1T black pepper

1 heaping T kosher salt

1 heaping T dried herbs de province

2T dried basil

Generous shake of cayenne pepper

1t ground fenugreek seed

Bring meat and eggs to room temp for half an hour before preparing, and preheat oven to 400°F.

Mix together all ingredients in a large bowl until combined. Using a small ice cream scoop, shape into 1” balls and evenly space on a cookie sheet. You will most likely need to use two cookie sheets to fit all of the meatballs.

Bake at 400°F for 15 minutes, then turn off the oven and let the meatballs rest for another 15 minutes inside the hot oven.

Can be cooked in a sauce at this point or frozen – let cool completely and then put into the freezer on a cookie sheet for one hour to firm up. Transfer to a gallon baggie and keep frozen until use.

Meatballs in Tomato Sauce

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.

Meatballs

Yield: 15-16 meatballs

Ingredients:

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)

Directions:

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.

Tomato Sauce

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.

Enjoy! KC