Ingredients: |
Ingredients: Meatballs
1 C Italian bread crumbs
1/2 cup minced onion (brown, white or yellow)
1 lb ground mild Italian sausage
1 lb ground Lamb, bison, pork, or beef
2 eggs
1/4 cup fresh parsley , finely chopped (Note 3)
5 garlic cloves , minced
1/2 cup Parmigiano-Reggiano (or parmesan), freshly grated
3/4 tsp salt
1/4 tsp black pepper
1 1/2 tbsp olive oil
Sauce
1 tbsp olive oil
3/4 onion, finely chopped
4 garlic cloves , minced
24 oz tomato puree
1 sm can tomato paste
1/4 c beef stock
1/2 c red wine
1 tsp red pepper (chili) flakes
3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
1 tsp salt
Black pepper
1 tbs sugar
1 bay leaf
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Directions: |
Directions: Place the breadcrumbs and onion in a large bowl. Mix to combine so the onion juice soaks the breadcrumbs
Add all the remaining Meatball ingredients except the olive oil. Use you hands to mix well.
Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over - about 5 minutes. I prefer to shake the pan gently to roll the meatballs around, rather than using a spoon (they hold their shape better).
When they are browned but NOT cooked through, carefully transfer them onto a plate.
Heat 1 tbsp of olive oil into the fry pan. Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.
Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
Cook the meatballs for 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
While the meatballs are cooking, cook your pasta of choice.
Serve the meatballs on pasta, garnished with extra Parmigiano-Reggiano and parsley if using. |
This recipe for Spaghetti & Meatballs is from