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Category: Meatballs
Prep Time: Cook Time: Total Time:
Meatballs
1 large onion, finely chopped
1 large green or red bell pepper, chopped fine
1/4 cup plus 2 tbsp olive oil
2 lbs ground beef, not lean
1/2 lb ground pork
2/3 cup fine dry bread crumbs
2 1/2 tsp salt
Pepper, to taste
1/4 tsp nutmeg
1/4 cup parsley leaves
Sauce
4 clove garlic, minced
1 tbsp olive oil
1 (33 1/2 oz) can whole tomatoes, including juice
2/4 tsp dried oregano, crumbled
Meatballs. In a skillet heat 2 tbsp oil and cook onions and bell pepper, stirring occasionally, until softened and cool mixture.
In a bowl, combine onion mixture meats, bread crumbs and seasonings. For level tbsp of mixture into balls, about 90 in total. In a skillet heat 1 tbsp olive oil until hot but not smoking and brown meatballs in batches, shaking skillet frequently so that meatballs maintain their shape and add remaining 3 tbsp oil, as necessary. Trans meatballs with a slotted spoon as browned to a bowl.
Sauce: In a Dutch oven, cook garlic in oil over low heat, stirring, until fragrant,a bout 15 seconds. Add tomatoes with juice and oregano; simmer, breaking up tomatoes. Add meatballs and simmer., covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems to thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs.
NOTE: Both can be made 2 days ahead, cooked, uncovered, and chilled, covered. Reheat meatballs before serving.
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MEATBALLS IN TOMATO GARLIC SAUCE
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Category: Meatballs
Prep Time: Cook Time: Total Time:
Meatballs
1 large onion, finely chopped
1 large green or red bell pepper, chopped fine
1/4 cup plus 2 tbsp olive oil
2 lbs ground beef, not lean
1/2 lb ground pork
2/3 cup fine dry bread crumbs
2 1/2 tsp salt
Pepper, to taste
1/4 tsp nutmeg
1/4 cup parsley leaves
Sauce
4 clove garlic, minced
1 tbsp olive oil
1 (33 1/2 oz) can whole tomatoes, including juice
2/4 tsp dried oregano, crumbled
Meatballs. In a skillet heat 2 tbsp oil and cook onions and bell pepper, stirring occasionally, until softened and cool mixture.
In a bowl, combine onion mixture meats, bread crumbs and seasonings. For level tbsp of mixture into balls, about 90 in total. In a skillet heat 1 tbsp olive oil until hot but not smoking and brown meatballs in batches, shaking skillet frequently so that meatballs maintain their shape and add remaining 3 tbsp oil, as necessary. Trans meatballs with a slotted spoon as browned to a bowl.
Sauce: In a Dutch oven, cook garlic in oil over low heat, stirring, until fragrant,a bout 15 seconds. Add tomatoes with juice and oregano; simmer, breaking up tomatoes. Add meatballs and simmer., covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems to thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs.
NOTE: Both can be made 2 days ahead, cooked, uncovered, and chilled, covered. Reheat meatballs before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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