Classic Tomato Sauce and Hand Rolled Pork and Beef Meatballs
By Tested and perfected in the Sur la Table kitchen
Images
Serves
4 servings
Ingredients
Meatballs:
2 ounces whole milk
2/3 cup panko breadcrumbs
10 ounces ground beef
10 ounces sweet Italian sausage, removed from casing
1/2 cup Parmesan cheese, grated
1 large egg, beaten
2 tablespoons parsley, chopped
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
Sauce:
1/4 cup olive oil
1 yellow onion, diced
1 clove garlic, minced
4 ounces red wine
1/8 teaspoon red pepper flakes
1 28 ounce can whole peeled tomatoes
Kosher salt
Freshly ground black pepper
10 basil leaves, cut into ribbons
2 ounces whole milk
2/3 cup panko breadcrumbs
10 ounces ground beef
10 ounces sweet Italian sausage, removed from casing
1/2 cup Parmesan cheese, grated
1 large egg, beaten
2 tablespoons parsley, chopped
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
Sauce:
1/4 cup olive oil
1 yellow onion, diced
1 clove garlic, minced
4 ounces red wine
1/8 teaspoon red pepper flakes
1 28 ounce can whole peeled tomatoes
Kosher salt
Freshly ground black pepper
10 basil leaves, cut into ribbons
Procedure
Preheat oven to 425°F and position rack in middle of oven. Line a rimmed baking sheet with parchment.
To prepare meatballs: To a small bowl add milk and breadcrumbs, stir to combine. Allow to hydrate, about 5 minutes. To a medium bowl add the ground beef, Italian sausage, parmesan cheese, egg, parsley, salt, and pepper, stir to combine. Add the soaked breadcrumbs and stir to incorporate.
To a small sauté pan, set over medium heat, add a small amount of oil and a small portion of meatball mixture. Cook meatball mixture until fully cooked, then taste for seasoning. Adjust meatball seasoning, then form into 1-inch meatballs. Transfer meatballs to prepared sheet tray and place into preheated oven. Bake until meatballs are golden brown.
To prepare sauce: To a dutch oven set over medium high heat, add olive oil. When oil is hot and shimmering, add onions and cook until soft about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and simmer until reduce, about 2 minutes. Add red pepper flakes and tomatoes, cover, and reduce heat, simmer 10 minutes.
To puree tomato sauce: Using an immersion blender, puree tomato sauce. Taste and adjust seasoning with salt and pepper.
To the dutch oven, set over medium heat, add roasted meatballs to sauce, stir to combine and bring to a simmer. Allow to simmer until meatballs are tender 8 to 12 minutes. Taste and adjust seasoning with salt and pepper, and add basil leaves, stir to incorporate.
To serve: Serve meatballs over spaghetti or inbetween bread for a meatball sub.
To prepare meatballs: To a small bowl add milk and breadcrumbs, stir to combine. Allow to hydrate, about 5 minutes. To a medium bowl add the ground beef, Italian sausage, parmesan cheese, egg, parsley, salt, and pepper, stir to combine. Add the soaked breadcrumbs and stir to incorporate.
To a small sauté pan, set over medium heat, add a small amount of oil and a small portion of meatball mixture. Cook meatball mixture until fully cooked, then taste for seasoning. Adjust meatball seasoning, then form into 1-inch meatballs. Transfer meatballs to prepared sheet tray and place into preheated oven. Bake until meatballs are golden brown.
To prepare sauce: To a dutch oven set over medium high heat, add olive oil. When oil is hot and shimmering, add onions and cook until soft about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and simmer until reduce, about 2 minutes. Add red pepper flakes and tomatoes, cover, and reduce heat, simmer 10 minutes.
To puree tomato sauce: Using an immersion blender, puree tomato sauce. Taste and adjust seasoning with salt and pepper.
To the dutch oven, set over medium heat, add roasted meatballs to sauce, stir to combine and bring to a simmer. Allow to simmer until meatballs are tender 8 to 12 minutes. Taste and adjust seasoning with salt and pepper, and add basil leaves, stir to incorporate.
To serve: Serve meatballs over spaghetti or inbetween bread for a meatball sub.
Classic Tomato Sauce and Hand Rolled Pork and Beef Meatballs
By Tested and perfected in the Sur la Table kitchen
Serves
4 servings
Ingredients
Meatballs:
2 ounces whole milk
2/3 cup panko breadcrumbs
10 ounces ground beef
10 ounces sweet Italian sausage, removed from casing
1/2 cup Parmesan cheese, grated
1 large egg, beaten
2 tablespoons parsley, chopped
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
Sauce:
1/4 cup olive oil
1 yellow onion, diced
1 clove garlic, minced
4 ounces red wine
1/8 teaspoon red pepper flakes
1 28 ounce can whole peeled tomatoes
Kosher salt
Freshly ground black pepper
10 basil leaves, cut into ribbons
2 ounces whole milk
2/3 cup panko breadcrumbs
10 ounces ground beef
10 ounces sweet Italian sausage, removed from casing
1/2 cup Parmesan cheese, grated
1 large egg, beaten
2 tablespoons parsley, chopped
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
Sauce:
1/4 cup olive oil
1 yellow onion, diced
1 clove garlic, minced
4 ounces red wine
1/8 teaspoon red pepper flakes
1 28 ounce can whole peeled tomatoes
Kosher salt
Freshly ground black pepper
10 basil leaves, cut into ribbons
Procedure
Preheat oven to 425°F and position rack in middle of oven. Line a rimmed baking sheet with parchment.
To prepare meatballs: To a small bowl add milk and breadcrumbs, stir to combine. Allow to hydrate, about 5 minutes. To a medium bowl add the ground beef, Italian sausage, parmesan cheese, egg, parsley, salt, and pepper, stir to combine. Add the soaked breadcrumbs and stir to incorporate.
To a small sauté pan, set over medium heat, add a small amount of oil and a small portion of meatball mixture. Cook meatball mixture until fully cooked, then taste for seasoning. Adjust meatball seasoning, then form into 1-inch meatballs. Transfer meatballs to prepared sheet tray and place into preheated oven. Bake until meatballs are golden brown.
To prepare sauce: To a dutch oven set over medium high heat, add olive oil. When oil is hot and shimmering, add onions and cook until soft about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and simmer until reduce, about 2 minutes. Add red pepper flakes and tomatoes, cover, and reduce heat, simmer 10 minutes.
To puree tomato sauce: Using an immersion blender, puree tomato sauce. Taste and adjust seasoning with salt and pepper.
To the dutch oven, set over medium heat, add roasted meatballs to sauce, stir to combine and bring to a simmer. Allow to simmer until meatballs are tender 8 to 12 minutes. Taste and adjust seasoning with salt and pepper, and add basil leaves, stir to incorporate.
To serve: Serve meatballs over spaghetti or inbetween bread for a meatball sub.
To prepare meatballs: To a small bowl add milk and breadcrumbs, stir to combine. Allow to hydrate, about 5 minutes. To a medium bowl add the ground beef, Italian sausage, parmesan cheese, egg, parsley, salt, and pepper, stir to combine. Add the soaked breadcrumbs and stir to incorporate.
To a small sauté pan, set over medium heat, add a small amount of oil and a small portion of meatball mixture. Cook meatball mixture until fully cooked, then taste for seasoning. Adjust meatball seasoning, then form into 1-inch meatballs. Transfer meatballs to prepared sheet tray and place into preheated oven. Bake until meatballs are golden brown.
To prepare sauce: To a dutch oven set over medium high heat, add olive oil. When oil is hot and shimmering, add onions and cook until soft about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and simmer until reduce, about 2 minutes. Add red pepper flakes and tomatoes, cover, and reduce heat, simmer 10 minutes.
To puree tomato sauce: Using an immersion blender, puree tomato sauce. Taste and adjust seasoning with salt and pepper.
To the dutch oven, set over medium heat, add roasted meatballs to sauce, stir to combine and bring to a simmer. Allow to simmer until meatballs are tender 8 to 12 minutes. Taste and adjust seasoning with salt and pepper, and add basil leaves, stir to incorporate.
To serve: Serve meatballs over spaghetti or inbetween bread for a meatball sub.