So...I ran across Antoinette's old Italian recipe posted on my blog, but I had to tweak it a bit. No Surprise. However, I did learn that these meatballs were the best I have ever made. Antoinette's secret, by not browning or baking them, was the golden ticket. I will never do that again. I promise you, you will never change this recipe and will use it forever.
With love and full tummies ~ Mama Bear
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Let's Get Cooking!
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Sunday Tomato Sauce Ingredients :
- 2 cans 28 oz of San Marzano crushed tomatoes (best quality) OR use whole San Marzano Tomatoes and squish them with your hands or use a potato masher. The potato masher will control the bursting of the tomatoes and is less likely to make a mess.
- 1 can of 28 oz tomato puree
- 1 can of 6 oz tomato paste
- 12 leaves of fresh basil torn (they bruise easily so best if torn)
- 3 T Italian seasoning
- 1 T parsley flakes
- 1 cup of dry red wine (optional but adds a depth of flavor)
- 4 tbsp of extra virgin olive oil
- 1 medium size onion, finely chopped (if you don't like onion, use 1 T onion powder)
- 4 cloves of fresh garlic finely chopped
- Salt and pepper to taste
- Optional:
- 1 T red pepper flakes if you like some heat
Sunday Sauce Instructions :
- Sauté onions in a large pot of EVOO until tender. Add the minced garlic, red pepper flakes, tomato paste and salt/pepper to taste. Cook for about 2 minutes, constantly stirring.
- Add all the rest of the ingredients to the pot and then simmer on low for one hour in a covered pot.
- Note: you can transfer to a crock pot now and then add the meatballs.
Meatball Ingredients :
- 2.5 lbs of ground beef
- 1 cup of seasoned Panko Italian breadcrumbs or plain but add 2 T Italian Seasoning OR use GF Panko
- 1/2 cup of fresh parsley, finely chopped OR 1/3 cup dried parsley
- 1/2 cup of grated Pecorino Romano/Parmesan cheese
- Salt and pepper to taste
- 3 cloves of garlic, finely chopped
- 1/4 cup of onion powder OR 1 small onion minced finely
- 2 tbsp of garlic powder
- 2 eggs, beaten
- 1/4 2% cup milk or heavy cream
Meatball Instructions :
- In a large bowl — add 2 eggs, lightly beaten.
- Add all ingredients above (except meat), mix and combine.
- Add ground beef. Do not over mix. I turn the mixture over and over and poke holes in with my fingers to blend in the spices/Panko/Parmesan cheese into the ground beef. It's kind of therapeutic.
- Wet the palm of your hands with warm water using a small bowl. This process will keep the meatballs moist.
- Start rolling meatballs, roll each meatball the same desired sized. This should make about 25-30 meatballs. I make them bigger than a golf ball so more likely 20 meatballs. I roll them all at once...because I am on a roll (get it?). Moving on....
- Place the meatballs into the sauce as it simmers and cook for 60-90 minutes in a partially covered pot. Make sure that the sauce isn't boiling. I like to put it on low and let it get yummy in time.
My Notes :
- If you choose to take a short cut and use jarred marinara, just add the sauce and skip the Sunday Sauce recipe above. I would heat up the sauce first though before adding the raw meatballs.
- Once you add the meatballs into the crock pot with hot sauce, put it on low for 3 hours.
- Be careful to not stir them too much, or at all, to keep their shape. This is why I like putting them into a crock pot.
- These meatballs can be frozen too. Make sure you place them on a baking sheet lined with parchment paper in a single row, not touching one another and freeze them solid. Once they are frozen, remove them from parchment paper and place them into zip lock bags. They will be good for a couple of months.
- You can use these meatballs for Swedish Meatballs or put BBQ sauce on them. Adjust the seasonings. (i.e.: don't use Italian seasonings)
Source: Mama Bear Nikki