Meat Balls

 

Meatball:

• 2 lb. Ground Beef (or a mix of ground beef and pork)
• ½ Onion, chopped fine or blended
• 1 Clove Garlic minced or blended.
• ½ cup Sourdough Breadcrumbs or Quick Oats, soaked in a splash of milk  
• ¼ cup Parmigiano-Reggiano
• 2 Eggs (recipe works without eggs also)
• Drizzle of Extra Virgin Olive Oil
• 1-2 Tbsp Basil or Parsley, dried or fresh
• Salt and Pepper to taste

 

Sauce:

• 1-2 jars Tomato Sauce (enough to cover the meat balls in the pot)
• Drizzle of Extra Virgin Olive Oil
• Basil Leaves, fresh or dried
• Salt and Pepper, to taste

1. Add tomato sauce and seasonings to a large pot and bring to a boil. Add half of the onion and garlic mixture to the sauce and the other half to the meat ball mixture. Reduce heat to medium low.
2. In a mixing bowl add all the meatball ingredients together. Mix well to combine.
3. Form the meat into balls and add them to the hot tomato sauce one by one (no need to cook them first unless you want the extra flavor from frying them). If you would like to cook them first, follow the instructions below.
4. Once they are all added to the pot of tomato sauce, put the lid on and give the pot a gentle shake to get all the meatballs evenly coated in sauce.
5. Cook on low for 1-2 hours.

 

Oven Baked (without sauce):                                                                                            Pre-heat Oven 400 F

1. Pre-heat the oven and prepare a baking pan or casserole dish.
2. Bake for 15-20 minutes or until browned and cooked through (160-165 F).

 

Pan Fried (without sauce):                                                                                       

1. Heat a skillet on medium heat with a little avocado oil, olive oil or ghee.
2. When the oil is heated place the meatballs on the skillet (avoid overcrowding it).
3. Fry for one minute on the first side without moving them, then flip and continue flipping until browned on all sides. It takes about 5-8 minutes and should be 160-165 F on this inside.