This comes from a blend of Martha Stewarts traditional Italian Tomato Sauce and Americas Test Kitchen gluten free Recipies.
Substituting potato flakes and butter milk for bread crumbs makes these so good and moist.
Make sure when mixing the meatball mixture to add ground beef last. Over massaging that will render tougher meatballs!
In a medium stock pot, heat olive oil over medium heat. Add garlic, sauté until golden brown. 1-2 min. Add red pepper flakes. While oil is sizzling, slowly add half of the tomatoes. Add wine, stirring to combine. Add remaining tomatoes.
Reduce heat. Add oregano, and simmer stirring occasionally, ( this is when you are making the meatballs!!!) until sauce has thickened slightly, 1 1/2 - 2 hours.
After meatballs and sauce have simmered for a few hours, add the basil. Season with salt and pepper and enjoy.
In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic; sauté until translucent, 3 to 5 minutes. Set aside to cool. Place ground veal and pork in large mixing bowl. Add onion and garlic to the meats. Whisk together the eggs and buttermilk, add to meats. Add Parmesean, Potato flakes parsley salt and pepper, mix thoroughly. Then add the ground beef, mix until just blended. Heat oil in large sauce pan over medium heat. Roll meat into balls and insert a whole, peeled garlic clove if you want to. It will soften and cook in the sauce! Brown all sides of meatballs and drop into tomato sauce. Let all the meatballs simmer in the sauce for 1-2 hours. 10 minutes before serving, stir in the fresh basil. Serve over your favorite pasta.
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 125 (51%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 150.9mg||46 %|
|Sodium 232.5mg||8 %|
|Potassium 387.8mg||10 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.7g|
|Protein 21.4g||31 %|
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Calories per serving: 246
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