Combine sirloin, meatloaf mix, eggs, cheese, parsley, garlic, Italian seasoning, and salt and pepper in a large bowl. Using your hands, blend ingredients. Add bread crumbs 1/2 cup at a time until blended evenly. Add milk until mixture is moist. Shape mixture into 2 1/2 inch balls. In a large skillet heat olive oil- the oil should be very hot but not smoking. Place meatballs in pan and fry in batches. Brown one side then flip to other side- then transfer to a paper towel to drain oil. DO NOT fully cook meat- this extra step is simply for extra flavor.
In a large pot melt one stick of butter. After the butter is melted- fry the short rib until is it browned and crispy. Add onions and garlic to the butter and short rib and allow to cook until onions are translucent. Add salt and pepper. Add tomato purée and two cans of San Marzano tomatoes (using hands crush one can).
Add meatballs to sauce. Let sauce and meatballs continue oooking on low/medium heat for at least 3 hours... The longer the better!!!!! Remember to stir sauce to ensure there is no burning on the bottom of the pot. Remove short rib. 15 minutes before serving add fresh basil. Right before serving add parmigiana reggiano cheese. Stir until evenly mixed.
San Marzano tomatoes and fresh basil are the secret!!!!!!
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|Serving Size: 1 Serving (459g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 343 (59%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 15.9g||80 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 470.1mg||145 %|
|Sodium 1615.4mg||56 %|
|Potassium 846.6mg||22 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 28.9g|
|Protein 28.8g||41 %|
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Calories per serving: 583
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