Homemade Meatballs and Sauce
These meatballs are lightly fried and delicious. Bold red sauce nicely complements them. Make these as a large batch and freeze them for later.
Homemade meatballs take a fair amount of time to make, but are well worth the effort in my book. Meatballs are one of those comfort foods that are super versatile. Whether you have them with spaghetti, on a sandwich, or a big ole bowl to yourself, you just can't go wrong with them.
Tip
Make these in a large batch. You can freeze these with or without sauce and use them anytime you have a craving for meatballs.
In this version I lightly fried them in a frying olive oil. This gives them some flavor and a great crunch on the outside. I also make a basic red sauce.
Basic Red Wine Sauce
2 tablespoons of olive oil
1 large yellow onion rough chopped
5 28oz cans of crushed tomatoes (Cento or Tuttorosso is preferred)
1 cup of red wine (a nice one you would drink, pref a Cab) (optional)
1 tablespoon of dried basil
1 tablespoon of dried oregano
1 tablespoon of onion powder
1 tablespoon of kosher salt (1/2 if table salt)
1 tablespoon of fresh ground pepper
1 tablespoon of minced garlic
1/2 tablespoon of garlic powder
1/2 - 1 tablespoon of sugar
Directions
Pour crushed tomatoes in large pot and set temp to low
Add all dry ingredients to pot
Add 1/2 cup of red wine and stir everything together
Rough chop 1 large yellow onion
Put olive oil in frying pan on low to medium heat
Place onion in frying pan and saute until translucent and some brown on edges.
Add minced garlic and stir for 30-45 seconds
Add onions and garlic to sauce
Set sauce to a simmer and simmer until desired constancy is reached. Usually 1-2 hours depending on tomatoes that were used.
Add remaining red wine after 30 minutes
Stir sauce occasionally and salt/pepper to taste.
Meatballs
2 tablespoons of olive oil
1 large yellow onion smaller dice
4 pounds of butcher hamburger blend 80/20
4 eggs
2 cups of Italian bread crumbs
1 tablespoon of Cattleman's Italiano
1 cup fresh grated quality age Parmesan
1 cup fresh grated quality Romano cheese
1 tablespoon of course ground salt
1 tablespoon of fresh ground pepper
1 tablespoon of minced garlic
Directions
Add oil to frying pan on low to medium low heat
Add onions once oil heats up
Add 1/2 teaspoon of salt to onions and saute up as long as possible, do not burn (10 minutes or so)
Once onions are done, add minced garlic and stir for 30-45 seconds.
Take off heat and wait until cool (can use fridge if needed)
After onions are cool, begin making the meatballs
Place meat in large bowl
Mix in cheeses, onions, Italiano (optional), and eggs.
Thoroughly mix everything together
Use ice cream scoop to make meatballs
Place meatballs on baking sheet and keep cold until ready to cook
Use large saute pan and fill 1/2 way with frying olive oil (must be frying)
Set temp to 350F
Place meatballs in oil slowly, a few at a time
Cook meatballs on one side until golden brown
Use spoon to turn over so cooked side is on top
Cook meatballs to 165F if you are going to eat right away. If putting in a sauce, cook to 140 and then place in sauce, cook for 30 mins.
That's it, this will make about 30-40 meatballs depending on the size of meatball you make. Make sure you have a taste test of the final product and enjoy.
Vacuum seal any you have left over and you can freeze them without or without sauce.
Thanks for watching
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