- 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