Meat Balls and Pasta Sauce

To sear the meatballs or not to sear? or put raw in sauce?. I prefer to sear and brown the meatballs first, The caramelized crust is full of flavor I think they are tastier but if pressed for time, you can put the raw meatballs straight into the sauce to cook.

Although the process can be a bit laborious, making them from scratch is really easy and delicious and so worth it. Here’s how to make perfect meatballs every time. I make mine with all beef, some like to add pork and Italian sausage in the mix, this recipe is very basic traditional which I like.

INGREDIENTS

3 Tablespoons olive oil
2 lbs. Ground beef
Three or five (28 oz jar) tomato puree. (Depending how much you want to make, I always make extra to freeze) I use (Mutti my favorite to go to tomato brand)
3 eggs
Small onion (Two cloves of garlic if desired)
One cup of Parmesan cheese
Two bread rolls soak in water then squeeze drain water out, tear bread into small pieces.
Salt and Pepper to taste
Bunch of Basil

PREPARATION

Chop basil and mix meat, eggs, parmesan cheese and bread, salt and pepper and mix thoroughly. Start to roll the meat balls rolling in the palm of your hands.

Heat half a cup of olive oil, start cooking meat balls until golden on both sides.

Whilst they are cooking start to make the sauce, add tomato puree. Stir in basil and Simmer about 2 hours, stirring occasionally. Adjust seasoning with salt and pepper.

Add the meat balls an hour into the two hours cooking time for sauce. Enjoy.

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