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Italian Meatballs With Tomato Sauce

by , Chef, Seattle, Washington

Italian Meatballs With Tomato Sauce

Serves 8

    • Meatballs
    • 3 tablespoons fine white breadcrumbs
    • ¼ cup milk, to soak the breadcrumbs
    • 1 pound Certified Piedmontese ground beef
    • ½ pound ground pork
    • 2 garlic cloves, chopped
    • ½ bunch flat leaf parsley, chopped
    • ½ cup grated Parmesan, plus extra for serving
    • Sea salt
    • Freshly ground black pepper
    • Flour, to dust meatballs
    • 2 tablespoons olive oil
    • Tomato Sauce
    • 1 tablespoon olive oil
    • 2 shallots, finely diced
    • 3 garlic cloves, halved
    • ½ red chile, finely sliced
    • ½ cup white wine
    • 2 (12-ounce) cans chopped tomatoes
    • Small bunch of basil, chopped
    • 1 tablespoon chopped oregano
    • Salt and pepper to taste

    Put the breadcrumbs in a small bowl, pour just enough milk over to cover, and set aside. Preheat the oven to 350°F.

    For the tomato sauce, heat the olive oil over medium heat and sauté the shallots, garlic, and chile for 2 to 3 minutes until soft. Add the white wine to deglaze the pan, then add the canned tomatoes, basil, and oregano. Let the sauce simmer for 5 to 10 minutes to reduce and thicken. Season with salt and pepper to taste.

    For the meatballs, add the beef and pork to a bowl. Add the garlic, parsley, and Parmesan. Squeeze the soaked breadcrumbs to remove excess milk and add the breadcrumbs to the beef mixture. Mix well and season with salt and pepper. Shape the mixture into golf-ball-sized meatballs, then dust in flour. Heat the olive oil over medium heat and fry the meatballs until golden brown on all sides. Transfer the meatballs to an oven-safe dish, pour the tomato sauce over top, and bake for 10 minutes. Serve with pasta or rice.

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