Cooking with Lexi & Foxy Grandma: Meatballs

Full Recipe:

These are both large batches to stock the freezer up as well as a few dinners. Feel free to scale the ratios down.

Lexis Balls:
4 lbs ground beef
4 eggs
10-12 slices Italian bread (run under water and squeeze out excess liquid)
3tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes (optional)
15 cloves of garlic (minced, sautéed, and cooled)
1-2 tbsp olive oil (used to sauté the garlic)
3 tsp oregano
3 tsp basil
2 tsp fresh parsley, diced
1 cup grated pecorino romano
1 tsp garlic powder
1 tsp onion powder

Sauce:
3 tbsp olive oil
15 cloves garlic, sliced
1 large onion, diced
1.5 tsp red pepper flakes (optional)
6 cans crushed tomatoes
3 tsp oregano
3 tsp basil
2 tsp fresh parsley, diced
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder

Foxys Balls:
1lb ground beef
1lb ground pork
1lb ground veal
3 eggs
1 loaf of stale Italian bread (soak in water and squeeze out excess liquid)
15 cloves of garlic (minced, sautéed, and cooled)
1-2 tbsp olive oil (used to sauté the garlic)
2 tsp oregano
2 tsp basil
2 tsp fresh parsley, diced
3/4 cup grated pecorino romano
1 tsp onion powder
foxy doesn’t approve but Lexi says add
2 tsp salt (don’t tell foxy)
1/2 tsp pepper (also don’t tell foxy)

Sauce:
3 tbsp olive oil
10 cloves garlic, minced
1 large onion, diced
5 cans crushed tomatoes
3 tsp oregano
3 tsp basil
2 tsp fresh parsley, diced
Once again…
1 tsp salt (don’t tell foxy)
1/4 tsp pepper (also don’t tell foxy)

Mince garlic and sauté in olive oil until lightly browned. Set aside to cool.
Combine all meatball ingredients in a large bowl. Add cooled garlic and the oil it was sautéed in. Mix well until combined.

Pan fry a small piece to taste seasoning levels if desired.

For the sauce, sauté garlic and onions until lightly browned. Add crushed tomato, and spices. Bring to a boil and simmer for 10 min. Roll meatballs and drop directly into sauce. Simmer for about 2 hours, or until meatballs are fully cooked.