Tender and flavorful meatballs are cooked in a sweet and aromatic red sauce. A classic recipe everyone should know how to make!
Servings 6
Prep Time: 15 mins
Cook Time: 60 mins
Ingredients:
Meatballs:
- 1lb Ground Beef
- 1lb Ground Pork
- ⅓ cup Grated Yellow Onion
- 2 Tbsp Dark Balsamic Vinegar of Modena
- 1 Tbsp Miscuglio Italian Dried Herb Blend
- 1 tsp Black Garlic Sea Salt
- ⅓ cup Panko
- 1 Egg
- ⅓ cup Grated Parmesan Cheese
- 2 Tbsp Garlic & Herb Infused Olive Oil
Red Sauce:
- 1 Tbsp Garlic & Herb Infused Olive Oil
- 2 Large Cloves Garlic, minced
- ¼ cup Tomato Paste
- ¼ cup Water
- 1 tsp Black Garlic Sea Salt
- 28oz Tomato Puree
- 3 Tbsp Miscuglio Dried Herb Blend
- ¼ cup Dark Balsamic Vinegar of Modena
- Parsley and Grated Parmesan Cheese, to finish
Directions:
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Preheat the oven to 375F.
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In a large bowl combine ingredients for meatballs except the olive oil. Scoop out 2 Tbsp and form into balls.
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Set a sauté pan over medium heat. Add in 2 Tbsp Garlic & Herb Olive Oil, once hot add in meatballs. Cook 2-3 minutes until a crust forms then flip and cook another 2-3 minutes. Remove from the pan.
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To make the sauce drain the oil from the pan then add 1 Tbsp Garlic & Herb Olive Oil, garlic cloves, tomato paste, and Black Garlic Sea Salt, let cook 1-2 minutes until fragrant. Add in canned tomatoes, water, Miscuglio, and Dark Balsamic Vinegar, stir to combine.
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Bring to a simmer and then add meatballs back to the pan. Cover and transfer to the oven, cook for 30 minutes. If your pan is not oven safe, transfer sauce to an oven safe dish then set meatballs in sauce and cover.
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Plate meatballs and sauce. Top with fresh parsley and more parmesan cheese, enjoy!
