A perfectly comforting skillet of meatballs simmering in a savory sauce are the best way to fight a raging bout of the Sunday Scaries.
Sunday Supper Meatballs
The perfect meatballs and sauce to help combat the Sunday Scaries.
Servings 0
Ingredients
For the Meatballs
- Olive oil
- 1 heaping cup of bread, torn into 1/2” pieces
- 1/3 cup milk
- 1 shallot, minced
- 2 – 3 cloves garlic, minced
- 1 lb ground beef
- 1/2 lb ground pork
- 1/3 cup Parmesan, grated, plus more for garnish
- 1 large egg
- 1 Tbsp fresh basil, chopped
- 1 Tbsp fresh oregano, chopped
- 2 Tbsp fresh parsley, chopped, plus more for garnish
- Salt and black pepper
For the Sauce
- Olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 Tbsp tomato paste
- 28 ounces crushed tomatoes
- 1 teaspoon sugar, to taste
- 1 Tbsp fresh oregano, chopped
- 1 bunch fresh basil, torn
Instructions
- In a small bowl, add milk to bread, and let soak about 5 mins.
- While the bread is soaking, in a large skillet over medium heat, heat 2 – 3 Tbsps of olive oil. When the oil is ready, sauté shallot until translucent in color. Add the garlic and sauté for about another minute. Remove the onions and garlic from the heat.
- In a large mixing bowl, and the ground beef, ground pork, bread mixture, onion and garlic, egg, parmesan, chopped herbs, and salt and pepper. Gently mix with your hands to combine, being careful not to over mix. (Check for seasoning by frying a small bit of the mixture.)
- Roll the meatball mixture into balls about 1”-1.5” in diameter. Makes about 16 meatballs.
- In the same skillet as before, heat another couple of tablespoons of olive oil, enough to coat the bottom of the pan.
- Working in batches, sear the meatballs on both sides for a few minutes on each side until browned. Remove meatballs from heat, they will not be cooked all the way through.
- In a large skillet, heat more olive oil and saute the remaining shallot until translucent. Add red pepper flakes and garlic cloves and sauté another minute or so until fragrant.
- Stir in tomato paste and cook for a few minutes.
- Add crushed tomatoes and fresh herbs. Season with salt and pepper to taste. Adjust with sugar as needed, or to taste.
- Bring the sauce mixture to simmer and add the meatballs.
- Return to a simmer, cover, reduce heat and simmer for 15 – 20 mins or until the meatballs reach 165 degrees F.
- Top with chopped parsley, basil and grated parmesan to serve.
