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  • juliearnan1

Italian Meatballs

Servings: 8


For the meatballs:

  • 1/2 pound ground beef

  • 1/2 pound ground pork

  • 1/2 cup breadcrumbs

  • 1/2 cup Parmesan cheese, finely grated

  • 2 eggs

  • 2 TB Italian parsley, chopped

  • 2 TB olive oil

  • 1 tsp minced garlic

  • 3/4 tsp salt

  • freshly ground black pepper

For the sauce:

  • 1 28-ounce can peeled plum tomatoes, drained and chopped

  • 1/4 cup olive oil

  • 2 large garlic cloves, smashed

  • 8-10 fresh basil leaves

  • pinch of salt


For the meatballs:

  1. Combine all the ingredients (except olive oil) in a large bowl. Mix thoroughly with your hands.

  2. Roll into small balls (smaller than a ping pong ball) and place on a parchment-lined baking sheet. Refrigerate until you're ready to cook them.

  3. Heat olive oil in a cast iron (or other) skillet. In batches, brown the meatballs on all sides. Remove meatballs onto a wire rack or paper towel-line baking sheet.

For the sauce:

  1. In a large sauté pan (or pot/Dutch Oven), heat the olive oil over low heat. Add the smashed garlic and let it warm for 5 minutes (you don't want it to brown or burn).

  2. Add in the tomatoes, basil, and salt. Increase the heat and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.

  3. Add the meatballs and cook for another 20 minutes, covered.

  4. Taste the sauce and adjust the seasoning, adding more salt if necessary.

  5. Serve with cooked pasta.

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