Meatballs in Tomato Sauce |
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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Serve these hearty meatballs over noodles or mashed potatoes. Ingredients:
1 (28- to 32-oz) can whole plum tomatoes |
2 garlic cloves, chopped |
1 teaspoon dried oregano, crumbled |
1 1/2 teaspoons salt |
1/2 cup fine fresh bread crumbs |
1/2 cup whole milk |
1 1/2 lb meatloaf/meatball mix (mixed ground beef, pork, and veal) |
1 medium onion, coarsely grated |
5 tablespoons chopped fresh flat-leaf parsley |
1/4 teaspoon dried hot red pepper flakes |
1 1/2 tablespoons vegetable oil |
Directions:
1. Pulse tomatoes with their juice in a food processor until chopped. Simmer tomatoes with garlic, oregano, and 1/2 teaspoon salt in a 3-quart heavy saucepan, uncovered, stirring occasionally, until thickened, about 20 minutes.
2. While sauce is simmering, stir together bread crumbs and milk in a large bowl and let stand 5 minutes. Add meat, onion, 3 tablespoons parsley, red pepper flakes, and remaining teaspoon salt and blend with your hands until just combined well (do not overmix). Form 2-tablespoon amounts into meatballs (about 20).
3. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs in 2 batches, turning occasionally, until well browned, about 5 minutes. Transfer as browned with a slotted spoon to tomato sauce.
4. Simmer meatballs, covered, stirring occasionally, until cooked through, about 5 minutes. Serve sprinkled with remaining 2 tablespoons parsley.
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