Meatballs with Tomato Sauce

Meatballs with Tomato Sauce

These meatballs have a great texture and are not heavy due to the panko breadcrumbs. You can substitute traditional breadcrumbs, but they won’t come out as light.

This dish has big flavors. The garlic mellows with the long simmer time, but you can reduce it if you like it milder. The anchovies will dissolve in the sauce and add subtle depth. (This also works for any sauce you’d like to kick up a notch). Romano cheese has a sharper flavor than parmesan which I really enjoy. Simmering the meatballs in the sauce gives them even more flavor.

Also using the best canned tomatoes you can find will add a lot of flavor.  Carefully read the fine print on the label; many are not true San Marzano tomatoes.

This recipe makes approximately 22 meatballs. This is usually more than I need so I freeze the remaining meatballs uncooked. You can serve these by themselves or with pasta.

For the sauce:

2 28 oz Can of San Marzano Tomatoes
4 Garlic Cloves, minced
1 Onion, finely chopped
2 Tablespoons Tomato Paste
3 Tablespoons Red Wine Vinegar
1/2 Teaspoon Dried Oregano
4 Anchovies
Olive Oil

For the meatballs:

1 lb Ground Beef
1 lb Ground Pork
2 Cups Panko Breadcrumbs
1/4 Cup of Water
2 Eggs, beaten
Salt and Pepper, to taste
4 Tablespoon Parsley, chopped
1 Cup Romano Cheese, grated
4 Garlic Cloves, minced
Olive Oil, for frying

Pasta, if desired

Make the sauce:
Sauté onion in a generous amount of olive oil until translucent. Add garlic and tomato paste. When you can smell the garlic add the tomatoes, including the juice. Add red wine vinegar, oregano, anchovies, salt and pepper to taste. Bring to boil then simmer.

Make the meatballs:
In large bowl combine beef, pork, parsley, cheese, garlic, salt and pepper. Add panko and gently mix. Add water, mixing as you gradually add it in. Form into 1 1/2 inch balls.

 

Heat olive oil to a large frying pan. Fry meatballs 5-6 minutes each side, working in batches if necessary to not crowd pan.

 

 

 

 

Place browned meatballs into simmering tomato sauce. Allow to soak up sauce about 15 minutes, rotating meatballs if sauce is not covering them.

 

 

Serve with pasta if desired.

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Meatballs with Tomato Sauce
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