Meatballs and Tomato Sauce

Meatballs are probably my most craved food. Meatball subs, spaghetti and meatballs, or just plain meatballs in tomato sauce. I just love ‘em.

I’ve been making meatballs this way for about a year now, and I don’t see a reason in changing that. The recipe may seem time-consuming, but it’s definitely worth it.

The entire meal probably set me back about $10, and I was also able to use the leftover ingredients in another recipe (stuffed bell peppers!).

Ingredients for 2:

  • ½ pound ground Italian sausage
  • 6 garlic cloves, minced
  • 1 small white onion, diced
  • 1 ½ teaspoon fresh thyme
  • 1 14-ounce can tomato sauce
  • 1 14-ounce can crushed tomatoes
  • ¼ cup grated asiago cheese
  • ¼ cup breadcrumbs
  • 1 egg
  • 2 teaspoon Italian seasoning, plus more if desired
  • Garlic salt, salt and pepper
  • Red pepper flakes
  • Olive oil
  • Fresh torn basil (optional)

In a large saucepan (with a lid), add olive oil on medium-high heat. Add garlic and onions. Sauté until fragrant and transfer half the contents to a mixing bowl.

Add a shake or two of red pepper flakes and 1 teaspoon of Italian seasoning to the remaining contents in the pan. Stir for a minute and then add the tomato sauce and crushed tomatoes. Add 1 teaspoon fresh thyme, garlic salt, salt, and pepper. Stir and bring to a boil. Then reduce heat to low and taste for extra seasonings.

In a mixing bowl with the cooked garlic and onions, add the ground meat, grated cheese, breadcrumbs, ½ teaspoon thyme, egg, 1 teaspoon Italian seasoning, salt, and pepper. Mix well.

Form into 1-inch meatballs and refrigerate for 20 minutes.

In a large frying pan, add olive oil on medium-high heat. Sear the meatballs, about 3 minutes per side.

Add the meatballs to the sauce. Cover, turn heat up to medium and cook for another 10 minutes.

Cook pasta if desired.

Serve meatballs topped with tomato sauce and fresh basil leaves if desired.


Published in: on December 29, 2010 at 9:23 am  Leave a Comment  
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