Episode 12: Meatballs & Tomato Sauce

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Meatballs & Tomato Sauce

Prep time: 15-20 min
Cook time: 35-45 min
Total time: 50-65 min

** This recipe makes a large quantity of meatballs and sauce. Around 20+ meatballs depending on size. Extra can be easily frozen and defrosted for fresh dinner on a busy weeknight. Cut ingredients in half to make a reduce quantity.

• cutting board and chef knife
• large sauce pot with lid
• large baking sheet
• aluminum foil (optional)
• large mixing bowl


• 1 lb ground beef
• 1 lb ground pork or Italian sausage
• 1 lb ground veal

• 1 small onion or ½ of large onion
• 8-10 cloves garlic; 5-6 peeled and slightly crushed, 3-4 shredded finely
• small bunch fresh basil, 10-20 full leaves, thinly sliced or torn by hand
• small bunch Italian parsley; leaves only, finely chopped

Pantry Ingredients & Seasoning
• small can tomato paste
• 2 x 28 oz can of crushed tomatoes
• 2 x 28 oz can of petite diced tomatoes
• 24 ounces passata (strained tomatoes)
• salt & pepper
• a few tablespoons red wine (optional)
• 1 cup breadcrumbs (panko/seasoned preferred)
• ½ cup shredded pecorino romano cheese
• ½ cup shredded parmesan cheese (parmigiano reggiano preferred)
• 3 eggs

Ingredient Prep
1. Remove garlic skin and trim root end from all cloves. Using the small holes on a tower grated, shred 2-3 cloves. Light crush the remaining cloves leaving them mostly intact and whole.
2. Finely chop onion into a small dice, about ½ in size.
3. Remove leaves from parsley, discard stems and finely chop.

Meatball Assembly
1. In a large mixing bowl, roughly mix by hand the three meats, pecorino romano cheese, parmesan cheese, breadcrumbs, parsley, eggs, shredded garlic, salt & pepper. Don’t over mix!
2. Form same size meatballs by hand and place on a baking sheet.
3. Spray or brush top of meatballs with olive oil. Place in preheated 425F convention or 450F no convection oven for 10-15 min or until slightly browned.

Sauce Assembly
1. In a large sauce pot, sauté onions in olive oil over medium/medium low heat until translucent, soft and slightly brown. 10-15 minutes. Stir often to avoid burning the onions.
2. Add tomato paste and mix until soften onions are incorporated into the paste. Cook for 1-2 minutes.
3. Add half of one can of diced canned tomatoes and mix well.
4. Add a few tablespoons of red wine and mix well.
5. Add the rest of the diced tomatoes, the crushed tomatoes, and the passata (strained tomatoes)
6. Add crushed garlic cloves and season with a little salt and generously with pepper.
7. Add browned meatballs into sauce and simmer covered for about 35-45 minutes.
8. After simmered, shut off heat and add half of the basil chopped or torn by hand into sauce

1. Transfer meatballs and some of the sauce onto a serving platter and garnish with shredded parmesan/pecorino romano cheese and the rest of the chopped basil.

Enjoy! Please like this video, leave comments and SUBSCRIBE for more easy to follow tasty recipes! -Chef Ange
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