* ⅓ cup Italian bread crumbs * ½ cup milk or beef broth * 2 tablespoons olive oil * 1 onion, diced * 1 pound ground beef * 1 pound spicy ground pork * 2 large eggs * 2 tablespoons grated Parmesan cheese * ¼ bunch fresh parsley, chopped * 4 cloves garlic, crushed * 2 teaspoons salt * 1 teaspoon ground black pepper * 1 teaspoon dried Italian herb seasoning * ½ teaspoon red pepper flakes
Directions
1. Gather all ingredients. 2. Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes. 3. Meanwhile, heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more. 4. Gently stir beef and pork together in a large bowl. Add onions, bread crumb mixture, eggs, Parmesan cheese, parsley, garlic, salt, black pepper, Italian herb seasoning, and red pepper flakes; mix together using a rubber spatula until combined. Cover and refrigerate for about one hour. 5. Preheat the oven to 425 degrees F (220 degrees C). 6. Form mixture into balls about 1 ½ inches in diameter; arrange in a single layer on the prepared baking sheet. 7. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes. 8. Serve with your favorite tomato sauce. Enjoy! Chef’s Notes
Some recipes use equal portions of beef, veal, and pork, which is also nice, yet more expensive. These days you can find all sorts of lean-to-fat ratios for ground beef. Most stores sell 90% lean, 10% fat, but I prefer the 80% lean, 20% fat ratio for this recipe.
curioushubby805
Spicy Mariana sauce
Ingredients
• 2 tablespoons virgin olive oil • 1 small yellow onion chopped • 3 garlic cloves chopped • 28 ounces whole tomatoes* • 6 ounces tomato paste • 2 teaspoons fresh oregano packed and chopped • 2 teaspoon fresh basil packed and chopped • 1/2 teaspoon freshly ground black pepper • 1 teaspoon coarse sea salt • 1/2 cup red or white wine • 1 tablespoon balsamic vinegar • 1/2 teaspoon crushed red pepper flakes or Thai chile
Instructions
• Heat the olive oil in a large saucepan. Add the onions, sautéing until starting to soften, approximately 4 minutes. • Add the garlic and continue to sauté for 2-3 minutes, stirring to prevent burning. Add the tomatoes, cutting coarsely with a paring knife, add the remaining juices from the can, but discard any large pieces of herbs like basil. • Stir in the tomato paste, oregano, basil, pepper, salt, wine, vinegar and crushed red pepper flakes. Simmer for 15-20 minutes, stirring frequently. • If you enjoy a chunky sauce, leave as-is and serve it up! If you want a smoother sauce, blend with an immersion hand blender, taking care to blend larger pieces, but not totally juicing it. • If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings. • • • Instructions • Heat the olive oil in a large saucepan. Add the onions, sautéing until starting to soften, approximately 4 minutes. • Add the garlic and continue to sauté for 2-3 minutes, stirring to prevent burning. Add the tomatoes, cutting coarsely with a paring knife, add the remaining juices from the can, but discard any large pieces of herbs like basil. • Stir in the tomato paste, oregano, basil, pepper, salt, wine, vinegar and crushed red pepper flakes. Simmer for 15-20 minutes, stirring frequently. • If you enjoy a chunky sauce, leave as-is and serve it up! If you want a smoother sauce, blend with an immersion hand blender, taking care to blend larger pieces, but not totally juicing it. • If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings. • • Notes: *Fresh tomatoes or use San Marzano tomatoes can
2 Comments
Meatballs
Ingredients
* ⅓ cup Italian bread crumbs
* ½ cup milk or beef broth
* 2 tablespoons olive oil
* 1 onion, diced
* 1 pound ground beef
* 1 pound spicy ground pork
* 2 large eggs
* 2 tablespoons grated Parmesan cheese
* ¼ bunch fresh parsley, chopped
* 4 cloves garlic, crushed
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried Italian herb seasoning
* ½ teaspoon red pepper flakes
Directions
1. Gather all ingredients.
2. Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes.
3. Meanwhile, heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.
4. Gently stir beef and pork together in a large bowl. Add onions, bread crumb mixture, eggs, Parmesan cheese, parsley, garlic, salt, black pepper, Italian herb seasoning, and red pepper flakes; mix together using a rubber spatula until combined. Cover and refrigerate for about one hour.
5. Preheat the oven to 425 degrees F (220 degrees C).
6. Form mixture into balls about 1 ½ inches in diameter; arrange in a single layer on the prepared baking sheet.
7. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
8. Serve with your favorite tomato sauce. Enjoy!
Chef’s Notes
Some recipes use equal portions of beef, veal, and pork, which is also nice, yet more expensive. These days you can find all sorts of lean-to-fat ratios for ground beef. Most stores sell 90% lean, 10% fat, but I prefer the 80% lean, 20% fat ratio for this recipe.
Spicy Mariana sauce
Ingredients
• 2 tablespoons virgin olive oil
• 1 small yellow onion chopped
• 3 garlic cloves chopped
• 28 ounces whole tomatoes*
• 6 ounces tomato paste
• 2 teaspoons fresh oregano packed and chopped
• 2 teaspoon fresh basil packed and chopped
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon coarse sea salt
• 1/2 cup red or white wine
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon crushed red pepper flakes or Thai chile
Instructions
• Heat the olive oil in a large saucepan. Add the onions, sautéing until starting to soften, approximately 4 minutes.
• Add the garlic and continue to sauté for 2-3 minutes, stirring to prevent burning. Add the tomatoes, cutting coarsely with a paring knife, add the remaining juices from the can, but discard any large pieces of herbs like basil.
• Stir in the tomato paste, oregano, basil, pepper, salt, wine, vinegar and crushed red pepper flakes. Simmer for 15-20 minutes, stirring frequently.
• If you enjoy a chunky sauce, leave as-is and serve it up! If you want a smoother sauce, blend with an immersion hand blender, taking care to blend larger pieces, but not totally juicing it.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
•
•
• Instructions
• Heat the olive oil in a large saucepan. Add the onions, sautéing until starting to soften, approximately 4 minutes.
• Add the garlic and continue to sauté for 2-3 minutes, stirring to prevent burning. Add the tomatoes, cutting coarsely with a paring knife, add the remaining juices from the can, but discard any large pieces of herbs like basil.
• Stir in the tomato paste, oregano, basil, pepper, salt, wine, vinegar and crushed red pepper flakes. Simmer for 15-20 minutes, stirring frequently.
• If you enjoy a chunky sauce, leave as-is and serve it up! If you want a smoother sauce, blend with an immersion hand blender, taking care to blend larger pieces, but not totally juicing it.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
•
• Notes: *Fresh tomatoes or use San Marzano tomatoes can