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Italian Meatballs with the Best Sauce

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 servings

Big, juicy Italian meatballs simmered in a homemade tomato sauce. Serve these juicy meatballs with spaghetti and make spaghetti and meatballs, or, to be a bit more authentic, serve the meatballs (called polpette in Italy) as a stand-alone dish with some bread for dipping.

Ingredient:

  • Meatballs
  • 8 ounces (225g) ground beef, use 85/15 or 80/20
  • 8 ounces (225g) ground pork
  • 4 tablespoons (25g) saltine cracker crumbs from 8 crackers
  • 1/2 cup plus 1 tablespoon (135g) whole milk
  • 1 ½ tablespoons olive oil
  • 1/2 cup (60g) minced onion
  • 4 cloves garlic, minced
  • 1 tablespoon ground fennel
  • 1/4 cup (10g) chopped parsley
  • 6 tablespoons (1.5oz) finely grated Parmigiano-Reggiano cheese
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon fresh ground black pepper
  • Tomato Sauce
  • 1/2 cup (60g) minced shallot
  • 6 cloves garlic, minced
  • 1/4 teaspoon Aleppo pepper or crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 1/4 cup (60ml) dry white wine
  • 1/3 cup (80ml) chicken stock
  • 1 (28oz) can of crushed tomatoes, we like canned crushed tomatoes with basil
  • 1/2 cup (15g) chopped fresh basil
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon fresh ground black pepper

Directions:

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