Search
Rate this post
(4)
Three Meats Meetball with Mixed Herbs
Juicy homemade meatballs with flavorful red sauce made from scratch -@girlwiththeironcast

Recipe

Prep time 30mins
Cook time 30mins
Yield: Serves or Makes 4
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).

Meatball Ingredients

ingredients

  • 1/2 pounds Ground Sirloin
  • 1/2 pounds Hot Italian Sausage
  • 1/2 pounds Ground Veal
  • 1/3 cups Chopped yellow onion
  • 1/4 cups peeled and minced garlic
  • 2 lightly beaten large eggs
  • 1/4 cups parmesan cheese
  • 1/4 cups italian bread crumbs
  • 1/4 cups fresh chopped parsley
  • 1 teaspoons red pepper flakes
  • 1/2 teaspoons salt and pepper
  • 1/2 cups olive oil

Meatball Directions

Method

  • Step 1

    In the dutch oven, over medium heat add 2 tbsp of olive oil and sautee onion and garlic for 3-4 minutes. Transfer to a mixing bowl and add all the meatball ingredients (minus the 1/2 cup olive oil). Using your hands mix the meatballs until ingredients are all combined. Form balls with your hands (I usually form mine into 1 1/2in balls) and place aside.

  • Step 2

    Heat 1/2 cup olive oil in dutch oven on med/high heat. Add the meatballs and pan sear 2 sides for about 1 minute on each side. I did it in two batches. Set aside on a pan and start the sauce once all the meatballs have been pan seared.

Sauce Ingredients

ingredients

  • 2 tablespoons olive oil
  • 4 anchovy filets
  • 1/4 cups Chopped yellow onion
  • 1 grated carrot
  • 6 grated garlic cloves
  • 1 teaspoon red pepper flakes
  • 1 teaspoons dried oregano
  • 1 teaspoons sugar
  • 56 ounces whole peeled san marzano tomatoes
  • 1/2 cup fresh chopped basil leaves

Sauce & End of Meatball Directions

Method

  • Step 1

    Leaving the oil in the dutch oven, add the anchovies. Once they are dissolved, add the onions and sautee until they begin to soften about 3-4 minutes. Then add the grated garlic and carrots to the sauce, let cook another minute. Open 2 cans of san marzano tomatoes and add to the sauce. Mix in the sugar, red pepper flakes, oregano, and fresh ground black pepper.

  • Step 2

    Using your cooking utensil break up the tomatoes in the sauce and bring to a boil. Once it begins to bubble lower the heat to simmer. Now is the time if you do not want a chunky sauce to use the immersion blender. Then add the fresh basil, stir the sauce, and add the meatballs.

  • Step 3

    Let the sauce and meatballs simmer for 30 minutes. The meatballs should reach an internal temperature of 160 degrees.

  • Step 4

    Top with additional parmesan cheese, basil, and red pepper flakes. Serve alone, over pasta, as a meatball sub, or with garlic bread.

More from @girlwiththeironcast
Sign up for our newsletter!
We'll deliver cooking,
baking & drink making recipes
directly to your inbox.