Ingredients

  • Meatballs
  • ½ pound ground beef
  • ½ pound ground pork *see notes
  • ½ pound ground veal *see notes
  • 2 large eggs, lightly beaten
  • ¼ cup grated Parmesan cheese
  • 4 cloves garlic, finely chopped and sautéed
  • ¼ cup dry bread crumbs
  • ¼ cup finely chopped parsley
  • Salt and freshly ground pepper
  • 1 cup olive oil
  • Homemade Sauce
  • 2 tablespoons olive oil
  • 1 large Spanish onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
  • 1 bay leaf
  • 1 small bunch parsley
  • Pinch red pepper flakes
  • 6 basil leaves, chiffonade

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Meatballs
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Step 2

  • Combine all ingredients, (except the oil), in a large bowl until well-combined.
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Step 3

  • Heat the oil in a large sautee pan over medium heat and add the meatballs.
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Step 4

  • Let them fry, cooking on each side until lightly browned, but not cooked all the way through. About 10-15 minutes.
  • Length: 15 minutes

Step 5

  • Add the meatballs to tomato sauce and let them simmer on medium low heat for about 45 minutes.
  • INGREDIENTS:
  • Length: 45 minutes

Step 6

  • Homemade Sauce
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Step 7

  • In a medium saucepan, heat the olive oil on medium heat.
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Step 8

  • Add the onions and garlic until theyre softened- about 15 minutes.
  • INGREDIENTS:
  • Length: 15 minutes

Step 9

  • Add the pureed tomatoes and juice, the bay leaf, parsley, red pepper flakes, salt, and pepper.
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Step 10

  • Bring the sauce to a boil, then reduce the heat and let it simmer for about 40 minutes (with the meatballs in there!)
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  • Length: 40 minutes

Step 11

  • Remove the bay leaf and parsley prior to serving, and mix in the basil.
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Step 12

  • Serve, and enjoy!