1 cup seasoned Italian breadcrumbs
1/2 cup grated Romano cheese
1/4 cup of fresh basil leaves
1/4 cup of fresh parsley (Italian flat leaf type)
1 Tablespoon of ketchup
1/2 teaspoon of sea salt
1/2 teaspoon of gr. black pepper
2 large eggs, beaten
2 large garlic cloves
1 small onion, finely chopped
1 pound of turkey sausage, casings removed
1 pound of 95% lean ground beef
Preheat oven to 350 degrees. Cover a large baking sheet with a sheet of parchment paper, or spray with non-stick spray (like PAM). Cut the onion in chunks, add the two garlic cloves, and the fresh basil leaves, and the fresh parsley - pulse in a food processor till finely chopped. Beat two eggs in a large mixing bowl. Add the breadcrumbs, grated cheese, onions, garlic, spices, and ketchup. Blend well with a large fork or spoon. Add the meat. Mix the mixture well with your hands, until everything is blended. Form large balls (about 1 1/2 diameter). I had 23. Place on the baking sheet, and bake at 350 for 10 minutes, turn then bake another 10 minutes.
Meanwhile, prepare the sauce.
1 28 ounce can of crushed tomatoes (rinsed can and added about 1/4 can of juice/water)
1 28 ounce can of Hunts regular Tomato sauce
fresh herbs (I used thyme, basil, spicy basil, oregano, and Italian flat leaf parsley)
a spoon full of granulated sugar
1/2 cup or so of red wine
2 bay leaves
teaspoon of black pepper
dash of red pepper
3-4 cloves of garlic pressed
1/2 large onion, chopped
olive oil (about 1 Tablespoon)
additional dried basil, oregano, and thyme to taste
Heat olive oil in a large pot. Saute' garlic and onion till softed. Add the crushed tomatoes, sauce, and water. Add wine, sugar, spices. Simmer for about 20-30 minutes. When meatballs are done, add them gently to the sauce.
Prepare pasta of choice according to box directions. I like to use Penne, spirals, or rigatoni with sauce.
Comments
Post a Comment