Meatballs with 25 Minute Tomato Sauce

Meatballs

I was never a fan of meatballs, matter of fact I won't hardly touch them UNLESS, I make them myself.  The reason why I have never liked meatballs is partially due to texture, temperature and lack of flavor.  Erick had asked me to make meatballs a long time ago and I refused, why spend time and effort making something you don't like?  Erick cheered me on saying that he believed that not only could I make a great meatball, but that I would like it too.  I was doubtful, but with my competitive nature, I took this as a challenge.  I remember trying different recipes over the years but was left unsatisfied...that is until I read Linda Carucci's Cooking School Secrets for Real World Cooks.  If you like tender, hot, flavorful, small little meatballs, this one is for you.  It is worth noting that since my obsession with Sweet Italian Sausage has started that I try to find a way or place to use it all the time.  I started using Sweet Italian Sausage in my meatballs and Erick and I both love the results, matter of fact that is now my preferred method.  This recipe calls for ground beef, but I suggest that you use half ground beef and half Sweet Italian Sausage, you won't be disappointed. 

Meatballs

Ingredients:

• 4 slices white sandwich bread, crusts removed
• 4 Tablespoons Milk
• 2 Tablespoons Butter
• 1/2 Cup finely chopped onion
• 1 1/4 Teaspoon Kosher Salt (divided)
• 1 large Egg
• 1/4 Cup grated Parmesan cheese (the good stuff)
• 1 Tablespoon flat leaf parsley
• 1/4 Teaspoon granulated garlic powder
• 1/8 Teaspoon freshly ground black pepper
• 3/4 pound ground beef (chuck)
• 3/4 pound Sweet Italian Sausage (if you don't have this on hand, it is still delicious if you use all ground beef)

Directions:

• Tear bread into small pieces and put in bowl.  Pour milk over bread and let stand until moistened, about 10 minutes.  If the bread feels dry, add a little more milk.  Shred the bread into small 1/4 inch pieces.  I either use a knife or a box grater (I prefer box grater).  Set aside

• 

  These are so cute, you will want to freeze a portion for a quick meal

  Melt Butter in pan over medium high heat, add onion and saute until soft and translucent, about 10 minutes. 
• Reduce heat to low and add 1/4 teaspoon salt, cook an additional 5 minutes, remove from heat and set aside
• 
  In Medium bowl, Mix Egg in bowl and then add cheese, parsley, 1 teaspoon salt, garlic powder and pepper and stir with fork.
• Add Ground beef, bread and onions to egg mixture
• Mix until evenly combined  Do not over mix. Be gentle
• Form into little balls.  I use a rounded 1 1/2 teaspoon ice cream scoop to measure out the meatballs.  It is about a Tablespoon size meatball once rolled into a ball.
• Bake meatballs on parchment lined sheet pan in 400 oven for 20 minutes or until cooked through and starting to "caramelize."
• Add to Tomato Sauce, Simmer and Serve as Spaghetti and Meatballs.  Bon Appetit!

 

Tomato Sauce with Meatballs

This is a great quick Tomato Sauce that goes perfectly with these little meatballs and only takes a few minutes to prepare.  No long simmering, no fancy equipment.  It is pretty slick and tasty.  It makes a couple quarts, so I always freeze a quart for a easy weeknight meal.

25 Minute Tomato Pasta Sauce (adapted from Linda Carucci's Cooking School Secrets for Real World Cooks)

Ingredients:

• 2 -- 28 ounce cans of crushed tomatoes
• 1 -- 28 ounce can of whole tomatoes (hand crushed)
• 2 Tablespoons Butter
• 1 onion chopped into small pieces
• 1/2 Teaspoon dried Oregano, crumbled or 1 Teaspoon Penzy's Greek Seasoning
• 2 cloves garlic, crushed or minced
• 1 bay leaf
• 2 Teaspoons Salt (if using Penzy's Greek Seasoning, use 1 Teaspoon less salt)
• 1/4 Teaspoon Pepper (if using Penzy's Greek Seasoning, reduce pepper)
• 2 Tablespoons chopped fresh flat leaf Parsley
• 1 fresh basil sprig
• 1 teaspoon sugar
• Toss with Spaghetti, Mozzarella Pearls and top with Parmesan Cheese (optional)

Directions:

• Melt butter and saute onions until soft, about 8 minutes
• Add oregano or Penzy's Greek Seasoning and garlic and saute 1 minute
• Add tomatoes, bay leaf, salt, pepper, parsley and basil sprig.
• Cover and simmer until no longer watery, about 15 minutes, add sugar
• If serving with meatballs, add meatballs and simmer on low, do not boil...it will make the meatballs into little hockey pucks
• Serve Spaghetti and Meatballs with 25 Minute Tomato Sauce and fresh mozzarella pearls and Parmesan cheese

Spaghetti with Meatballs and Mozzarella