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Meatballs in Tomato Sauce
Ingredients
- SAUCE
- ¼ cup extra virgin olive oil
- 1 cup chopped onion
- 1 cup sliced carrots
- 3 large garlic cloves, minced
- 2 tbsp. tomato paste
- 1 bay leaf
- 10 oregano sprigs
- 10 thyme sprigs
- Two 28 oz. cans tomatoes in their juice
- Salt and pepper
- MEATBALLS
- ¾ lb. ground veal
- ¾ lb. ground pork
- ¾ lb. ground chuck
- ½ cup breadcrumbs
- 2 tbsp. grated pecorino cheese
- 2 tsp. kosher salt
- 2 eggs
- ½ cup minced onion
- ½ cup finely chopped parsley
- ¼ tsp. crushed red pepper
Instructions
- sauce: Heat oil over medium-high heat. Add onion, carrots and garlic and cook, stirring, about 8 minutes. Add tomato paste and cook, stirring, until lightly caramelized, about 3 minutes. Add remaining ingredients and cook on low heat about 15 minutes. Sauce should slightly thicken.
- Meatballs: Preheat oven to 400F. Combine all ingredients and mix well by hand. Using an ice cream scoop, scoop meatballs onto an oven-proof dish. Pour sauce over and braise in oven until firm and cooked through, 40 minutes.
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