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.
