Meatballs & Tomato Sauce These meatballs are so fucking good.
Meatballs
- 3 Eggs
- 1 c. Breadcrumbs
- .5 c. Parmesan Cheese, finely grated
- .5 c. Whole milk
- .5 c. Beef broth
- .5 c. Fresh parsley, chopped
- 2 T. Garlic, minced
- 1 T. Kosher salt
- .5 T. Fresh cracked pepper
- 2 t. dried basil
- .5 t. crushed red pepper flakes
- 1 pinch of nutmeg
Add
- 2 lbs. Ground beef
- 1 c. Beef broth (for the pan)
The sauce
- 1 Yellow onion, diced
- 3 Garlic clove
- .5 c. fresh parsley, minced
- 2 14 oz. cans diced tomatoes
- .5 c. Meatball pan drippings
- 1 T. Sugar
- 1 t. crushed red pepper
Start with the meatballs
Set oven to 450 degrees.
Beat eggs in a large mixing bowl, then add remaining ingredients in first section and whist together.
Add the ground beef to the mixing bowl, then stir thoroughly using a fork.
Spray a large pan with cooking spray. Shape the meat mixture int 1 1/2 oz. craggy balls. Place the meatballs on the pan spaced evenly.
Cover bottom of pan with 1 c. beef broth and place pan in the oven.
Bake for 25 minutes.
For the sauce
Heat a medium sauce pan over medium-high heat. Add olive oil and heat until it begins to ripple but not smoke. Add the onion and saute until it begins to turn translucent. Add garlic and saute for 30 seconds.
Add everything else and simmer until the sauce is your preferred consistency.