Meatball Sauce
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INGREDIENTS
- Meatball Ingredients
- 1/2 b.80/20 ground beef
- 1/2 b.ground pork
- 1/2 updry breadcrumbs
- 1 egg
- 1/4 upfinely chopped Italian flat-leaf parsley
- 1 Tbsp. finely ground sweet onion
- 3 cloves garlic finely ; minced
- 1 cup finely ground Parmigiano Reggiano cheese
- 1 tsp. Worcestershire sauce
- 1 1/2 tsp. kosher salt
- 1 tsp. fresh ground black pepper
- 2 Tbsp. extra virgin olive oil
- Sauce Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 Vidalia onion finely ; minced
- 3 carrots, grated
- 2 cloves garlic ; minced
- 1 bay leaf
- 2 tsp. kosher salt
- 1 tsp. fresh ground black pepper
- 2 Tbsp. tomato paste
- 1 cup dry red wine
- 2 28 oz. cans Italian plum tomatoes ; preferably San Marzano variety
INSTRUCTIONS
https://www.artofmanliness.com/2014/02/25/how-to-make-the-perfect-meatball/
1. Prepare meatballs by combining all meatball ingredients, except oil, into a large mixing bowl. Using your hands, knead the meat mixture several times until the ingredients are evenly combined, careful not to overwork the meat. Clean and lightly oil hands. Next, shape the meatballs into golf-ball-sized portions, placing them onto a flat surface until no more meat mixture remains.
2. Preheat a Dutch oven over medium heat; add oil. Add meatballs into a single layer, careful not to overcrowd the pan, and working in batches if necessary. Brown the meatballs on all sides, about 2 minutes or so per side to form a brown crust. Remove meatballs to a plate to rest, repeating the browning procedure until no more meatballs remain.
3. After meatballs have all been browned, drain the excess grease from the Dutch oven and place it back onto the stove over medium-high heat. Add remaining oil, followed by the onions and carrots and sauté until just tender, about 8 minutes. Next add garlic, bay leaf, and season with salt and pepper. Use a wooden spoon to push ingredients towards the outer edges of the pot, creating a well in the center. Add tomato paste into the center, and “toast” the paste by stirring it every so often until it is slightly charred (this cooks out the tin-y flavor in the canned tomato paste). Deglaze the pot by adding the red wine and allow the liquid to reduce by half, about 5 minutes. Finish by hand-crushing the tomatoes and adding them, with their juices, into the pot. Allow the mixture to come to a slow simmer.
4. Carefully add the browned meatballs back into the sauce to cook through. Allow the liquid to return to a slow simmer, cover and reduce heat to low, and allow the meatballs to cook for another 15-20 min. Serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (341g) | ||
| Recipe Makes: 1 | ||
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| Calories: 945 | ||
| Calories from Fat: 731 (77%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 81.3g | 108 % | |
| Saturated Fat 11.2g | 56 % | |
| Monounsaturated Fat 59.1g | ||
| Polyunsanturated Fat 8.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 150.4mg | 5 % | |
| Potassium 510.2mg | 13 % | |
| Total Carbohydrate 12.8g | 4 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 11.5g | ||
| Protein 1.4g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 945
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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