Frankjr's Recipe

Italian meatballs-2

Category: Recipes

Tomato Sauce

¼ cup (60 ml) olive oil
½ cup (66 g) yellow onions, minced
4 (6 g) garlic cloves, minced
7 cups crushed canned tomatoes, Cento Brand or San Marzano tomatoes
6 ounces tomato paste, use less if a thinner consistency is desired
2 teaspoons kosher salt, add more to taste
Grandma’s Meatballs
2 pounds (908 g) ground beef, 80% lean meat to 20% fat
2 large eggs
2 cloves (3 g) garlic, finely minced
½ cup (72 g) yellow onion, finely minced
1 teaspoon black pepper
2 teaspoons (16 g) kosher salt
½ cup (20 g) Parmesan cheese, freshly grated
1 cup (127 g) breadcrumbs, Italian style or plain
fresh basil, for garnish

Instructions
Tomato Sauce
Heat olive oil over medium-low heat and sauté onion and garlic until onions are translucent, 3 minutes.
Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and salt, stir and simmer for 30 minutes.
Season tomato sauce with more salt to taste.
Grandma’s Meatballs
Combine all ingredients in a large bowl and mix using your hand.
Cook a small test piece, taste for the correct seasoning level, correct seasoning if needed.
Roll meatballs to the size of a large egg, about ⅓ cup or 3 ounces in weight.
Line a baking sheet with foil, evenly space the meatballs on the sheet.
Set the oven rack to the lower-middle position.
Broil on high and cook the meatballs until browned about 10 minutes.
Turn over and cook for an additional 2 to 3 minutes.
Add meatballs to the tomato sauce.
Cover, with the lid slightly ajar and simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed.
Remove the meatballs from the sauce and place into a separate bowl, cover to keep warm.
Mix the sauce; adjust consistency with small amounts of water if too thick.
Taste sauce and adjust with salt and pepper as desired.
Garnish with fresh basil and Parmesan cheese.

Special Equipment
2-3 qt. Saucepan
Cheese Grater