Ingredients: |
Ingredients: Italian Meatballs: 1/2 lb. lean Ground Beef 1/2 lb. Italian Sausage 1/4 c. dry Bread Crumbs 1/2 tsp. Pepper 2 Tbsp. dehydrated Onion 2 Eggs, lightly beaten 2 Tbsp. freshly grated Parmesan Cheese 1 tsp. Basil 1/2 tsp. Parsley 1-2 cloves Garlic, minced 1 tsp. Salt*
Sauce: 1 large Onion, chopped 4-5 cloves Garlic, minced or pressed Olive Oil 2 28oz. cans Crushed Tomatoes 16 oz. Tomato Sauce 1-2 Tbsp. Sugar (to taste) 2 tsp. Basil 1 tsp. Italian Seasoning Pinch of Red Pepper Flakes Salt and Pepper to taste Pinch of Baking Soda (to help neutralize the acid)
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Directions: |
Directions:Gently combine meatball ingredients in a medium bowl. Shape into balls, whatever size you like, but I prefer using my standard cookie scoop (about 1 Tbsp.) to shape meat into balls and then rolling it between my hands to make them even more round. Place on a broiler pan and broil until the meatballs start to brown–I actually use my toaster oven. Just because I can. Remove from oven and set aside until ready to use (or freeze for later use).
Sauce Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached–about 25-30 minutes for a sauce that’s of medium consistency Serve over hot spaghetti, maybe with some breadsticks and some freshly grated Parmesan on top. Serves a lot–like probably 12 regular people or 2 teenage boys.
FREEZER MEAL INSTRUCTIONS: Prepare meatballs as directed, but divide the meatballs among two freezer safe containers. Prepare sauce through adding all ingredients to the pan, but don’t simmer; rather, divide the sauce among the two containers. Freeze until ready to use. When ready to use, place in slow cooker and cook on low for about 5-6 hours, although you’ll want to keep an eye on the sauce and make sure it’s not burning if you go for the whole 6 hours. |