A comforting and hearty dish for all ages, flavored with traditional Italian spices.
14 ingredients
2 clove Garlic raw
16oz Beef ground 90% lean 10% fat raw
1/4 cup Parmesan cheese grated
1oz Mozzarella cheese part skim milk
2 tbsp Parsley fresh or raw herb
1 large egg Egg whole raw
1 1/2 tsp, ground Oregano dried
1/4 tsp Pepper black
2 tbsp Olive oil
1 medium (2-1/2" dia) Onions raw
28 oz Tomatoes diced canned no salt added
2 tablespoon Tomato paste canned
1/2 tsp, leaves Basil dried
1/4 tsp Kosher salt
8 steps
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- Mince the garlic and combine it in a large bowl with the beef and parmesan cheese.
- Shred the mozzarella cheese (about 1/4 cup), chop the parsley, and beat the egg. Add these ingredients to the bowl along with 1/2 tsp of oregano and black pepper. Mix well.
- Pinch off a portion of meat mixture (about 2 tbsp) and rolling it between your hands, form 16 even-sized meatballs.
- Place the meatballs on the lined baking sheet and bake for 20 minutes. Meatballs are done when they are golden brown and their internal temperature has reached at least 160F. Return to the oven if more cook time is needed.
- While meatballs are cooking, heat a large skillet over medium heat and add the oil.
- Dice the onion, add to the skillet, and cook until soft, about 5 minutes. Add the tomatoes, tomato paste, oregano, basil, and salt. Simmer sauce for 15 minutes.
- Add the cooked meatballs to the skillet, cover, and simmer until sauce has thickened, another 5-10 minutes. Enjoy!
This recipe makes 16 meatballs. 1 serving = 4 meatballs with sauce.
Tip:
If you'd like, add 1/8 tsp of crushed red pepper or black pepper to the sauce for some kick.
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