I'm not Italian, but I do think I make a pretty good marinara sauce! This is my first time making meatballs like this- it's a modified version of a recipe from cooksillustrated.com.
Sauce:
1 tbsp extra virgin olive oil.
2 15 ounce cans unseasoned tomato sauce
3 cloves garlic, minced
1/2 large sweet onion, minced
handful of fresh basil, chopped
1/2 tsp black pepper
salt, if desired/needed
Directions:
In a large sauce pan, or dutch oven, heat olive oil. Add onions and saute until just soft. Add garlic and saute another 30 seconds. Add tomato sauce, basil, salt and pepper. Heat on medium heat about 10 mins. Reduce heat to low, and simmer for at least an hour, but the longer it simmer, the more the flavors meld and the better it tastes!
Meatballs
Ingredients:
| 1/2 | cup breadcrumbs (I used italian seasoned) |
| 1/2 | cup sour cream (can't get this thing to stop underlining!) |
| 1/4 | cup fresh parsley leaves , chopped |
| 2 | medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons) |
| 1 | large egg yolk |
| 1/2 | teaspoon table salt (I did not add salt b/c I used the seasoned bread crumbs) |
| 1/4 | teaspoon crushed red pepper flakes |
| 1 | pound ground beef |
| 1 | ounce parmesan or Romano cheese , grated (about 1/2 cup) |
Directions:
Preheat oven to 375
Combine all ingredients in a large bowl and mix with your hands. Shape into 12-16 balls, per your size preference. Bake on a cookie sheet for 20 mins.
About 20 mins before you want to eat, add the meatballs to the sauce, and increase heat to med/low. Continue cooking til meatballs are cooked through.
The result: YUMMY! These were quite possibly the best meatballs I've ever had! I decided to use sour cream b/c the recipe called for buttermilk, and I didn't have any. I used light sour cream. They were so moist and delish. The sauce was tasty, as usual. Next, I think I want to try making my own pasta, to complete the "home made" dish.
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