This is the perfect Sunday dinner. Start it early and let it simmer all day, filling your house with garlic and tomatoes. Serve it with your favorite pasta and garlic bread. I like to freeze half for an easy, delicious meal another night.
Meatballs in Spicy Tomato Sauce
- Yield: 20–24 meatballs 1x
Description
Perfectly tender and full of flavor.
Ingredients
Units
Scale
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 1/2 tsp kosher salt
- 1/4 cup grated parmesan
- 1/4 milk
- 1 egg, whisked
- 1/2 cup Italian flavored breadcrumbs
- olive oil
Sauce
- 1/4 cup red wine
- 1 tbsp butter
- 6+ cloves of garlic
- 1/2 tsp crushed red pepper flakes
- 1/2 tbsp dried basil
- 2 28 oz cans of crushed tomatoes
- 1/2 tsp kosher salt
Instructions
Take the meat out of the fridge an hour before you start making the meatballs.
- Heat a large pot or dutch oven to medium heat. Add a drizzle of olive oil.
- Mix the meat, salt, parmesan, milk, egg and breadcrumbs until combined. Do not over mix!
- Roll the meat into golf ball-sized meatballs.
- Working in batches so you don’t overcrowd the pan, fry your meatballs on all sides and then move to a plate.
- After all the meatballs have been fried, lower the heat and add the wine to pan to deglaze. Let the wine reduce.
- Add the butter, garlic, crushed red pepper and basil and sauté until the garlic is fragrant and translucent but not brown.
- Add the tomatoes and salt and a little fresh cracked pepper.
- Return the meatballs to the pot and bring to a simmer. Once simmering, reduce to low, cover and simmer, stirring occasionally, for at least 2 hours. Be careful not to burn the sauce.
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