Ready in 60 minutes
Serves 8 people
4 tbsp butter
½ cup of grated onion
½ tsp dried oregano
4 medium cloves garlic
2 28-ounce can crushed tomatoes
½ tsp sugar
2 tablespoons chopped basil leaves
2 tbsp extra virgin olive oil
Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper.
2 lbs of ground beef
2 lbs of ground pork
3 slices of bacon
1 container of Ricotta
4 garlic cloves, minced
3 tbsp diced parsley
3 cups breadcrumbs
½ cup parmesan
Salt and pepper
In a food processor, pulse bacon to a paste(or chop very very finely). Combine beef, bacon, and pork in a large bowl. Add garlic, eggs, ricotta, parmesan, parsley, salt and pepper.
Blend bread crumbs into meat mixture.The mixture should be very moist but still hold its shape if rolled into meatballs. Add water if the meatballs are too dry.
Preheat oven to 400 degrees.. Take a small piece of meat mixture and fry it in a pan until cooked to check the seasoning of the meatball. Adjust salt and pepper accordingly.
Shape into meatballs. Set shaped meatballs on a parchment-lined baking sheet.
Bake for 25 minutes or until inside of meatball reaches 160 degrees Fahrenheit.
If you are making these in advance, place cooked meatballs on parchment lined baking sheet and freeze while the meatballs are not touching. Once frozen, place in a freezer bag and store. This way, they meatballs do not stick together.
Shape into meatballs using an ice cream scoop for evenly portioned balls.