Photo by Rachel
My DH is a great cook, more so that I! But I am quickly catching up to him and have quite a few really good recipes under my belt. This meal is one that undoubtedly rivals anything he makes! Simple and delicious!
I make a large batch of the meatballs with sauce and freeze the remainder. It makes for a quick and delicious meal on pasta or as meatball sandwiches!
- 2lb ground meat (beef, turkey, veal, pork or a combination)
- 1 cup of homemade breadcrumbs (I dry bread ends and and stale pieces and run them through the food processor)
- 2 TBSP Chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 2 tsp salt
- pinch of pepper
- 1 large egg, beaten
- 1 TBSP Oil
- 1 cup chopped onion
- 1/3 cup chopped onion/celery
- 1 TBSP minced garlic
- 1/3 cup stock
- 28 oz can of tomatoes (or the equivalent in fresh/frozen)
- 1 TBSP chopped fresh parsley
- 1 tsp salt
- 1 tsp pepper
Combine meat, breadcrumbs, parsley, cheese, salt, pepper, egg, and 1/4 cup of warm water in a bowl with a fork. Lightly form the mixture into 2” balls. Makes approx. 16 balls.
Pour oil into a large skillet, about 1/4” and heat the oil. Over medium-low heat brown the meatballs on all sides. Do it in batches, do not over-crowd. It takes about 10 minutes. Take them out and place them on a cooling rack. Discard oil but use the same pan.
For the sauce, heat 1 tablespoon of olive oil in the pan. Add the onion, carrot, celery and sauté for approx. 7 minutes. Add garlic and cook a minute more. Add stock and cook on high scraping up brown bits. Add the tomatoes, salt, pepper and parsley. If you have used fresh tomatoes, you’ll want to simmer on lowest heat for 15 minutes or so before adding meatballs back in.
Put the meatballs back into the sauce, cover and summer on lowest heat for 30 minutes. Serve hot over spaghetti with freshly grated Parmesan.
This is on the menu at our house for Wednesday. I’ll take a photo and add it to this post for sure.