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ITALIAN MEATBALL RECIPE BELOW –
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ITALIAN SPAGHETTI & MEATBALLS RECIPE:
Use pasta of your choice
Red Sauce Ingredients:
6 pounds (approximately 8) heirloom tomatoes
1 cup olive oil
6 garlic cloves, sliced
1½ teaspoons chile flakes
1 teaspoon Kosher salt
4 basil sprigs, leaves left on stems
Kosher salt and sugar, to taste
Meatballs Ingredients::
1 lb ground beef
1/2 cup breadcrumbs
1 or 2 large egg
1/2 half cup Chopped yellow onion eye
2 Chopped clove of garlic
1/2 cup Parmesan cheese use real Parmigiano-Reggiano
Italian parsley chopped, around two tablespoons worth
DIRECTIONS RED SAUCE
1. Bring a medium pot of water to boil. Meanwhile, cut an “X” across the top of each tomato. Prepare an ice bath in a bowl and set it next to the stove.
2. Working in batches, submerge each tomato into boiling water for 30 to 45 seconds until the skin around the cut starts to pull back from the flesh. Immediately transfer the tomatoes to the ice bath and allow to cool for a moment. Remove the skins from the tomatoes and discard. Roughly chop the tomatoes, removing the cores and any tough pieces that remain, and discard.
3. In a large Dutch oven or heavy-bottomed pot over medium heat, add the olive oil, garlic and chile flakes. Cook for 1 to 2 minutes, allowing the garlic to become fragrant but careful not to burn the chile flakes.
4. Add the chopped tomatoes, salt and basil to the pot, stirring to combine. Allow the sauce to simmer, stirring often to prevent burning.
5. After 1 hour, remove and discard the basil. Continue cooking the sauce over medium heat.
DIRECTIONS FOR MEATBALLS
Add ground beef, breadcrumbs, onion, garlic, cheese, and parsley into a mixing bowl. Add eggs.
Mix by hand (and your fingertips) to incorporate ingredients rather than using a spoon or spatula makes it easier to mix without it turning it into an overworked meat paste.
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 or I Iike to bake meatballs for a few minutes and add to sauce a little later
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!
ENJOY!
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