This is a special recipe - being Italian brings high expectations for sauce and meatballs. This is my moms recipe that she's been making for years. If you've been to her house, chances are you've definitely tried her sauce and meatballs and awed over it. I'm so glad I can continue on this tradition of making these delicious dishes.
Enjoy!
Ingredients
Meatballs:
600 grams of lean ground beef
2 eggs
1/4 cup parsley, chopped
1/2 cup of ricotta cheese
1/2 cup of breadcrumbs/ panko (not seasoned)
Salt and pepper
Sauce:
1/2 onion chopped
3-4 garlic cloves, chopped
2 cans of whole tomatoes, San Marzano (plum tomatoes *get them whole - this is important)
Oregano, salt, pepper
4-5 fresh basil leaves
Directions
Makes 15-18 meatballs.
Set the oven to 350 degrees. To make the meatballs, combine all the ingredients and roll into golf ball sized meatballs. If they are too loose add more breadcrumbs and if they are too dry then add a bit more ricotta cheese. Place meatballs on a baking sheet on parchment paper and cook for 10 mins until slightly browned on the outside.
While meatballs are in the oven, use a hand blender to crush the tomatoes with their juices.
Sauté oil, garlic and onion in a pot until soft and then add the blended tomatoes. Simmer for 10 mins and then carefully add the meatballs to the sauce and let simmer half covered for approximately 40 mins. Add salt, pepper, oregano and fresh basil leaves. Periodically, mix the sauce and meatballs very carefully to ensure meatballs don't break. If the sauce is too think you can add a 1/4 cup of water.
