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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I found a similar recipe on and it got awesome reviews over there. I added a few things and made some adaptations and this is what I came up with. This is the best I've ever had! Ingredients:
1/4 cup olive oil |
1 large onion, diced |
5 -6 garlic cloves, minced |
2 (28 ounce) cans whole canned tomatoes |
1/2 cup red wine |
2 tablespoons white sugar |
1 teaspoon salt |
1 teaspoon crushed red pepper flakes |
1 bay leaf |
6 ounces tomato paste |
1 teaspoon basil |
pepper |
1/2 lb ground beef |
1/2 lb italian sausage |
1 cup breadcrumbs |
1 egg, beaten |
1/4 teaspoon garlic powder |
1 1/2 tablespoons parmesan cheese |
1 tablespoon dried parsley |
salt |
pepper |
Directions:
1. Brown onions and garlic in olive oil over medium high heat until the onions are translucent.
2. While that is cooking, cut the whole tomatoes in fairly large chunks, saving all liquid.
3. Add the next five ingredients.
4. Reduce heat, cover and simmer for 90 minutes.
5. To make the meatballs:Mix all ingredients together in a bowl. Mix with your hands, trying not to overly handle the meat. Shape mixture into balls. How many you get will depend on how big you make them. I generally get about 24-25 bouncy ball sized meatballs. Refrigerate.
6. After the sauce has simmered 90 minutes add the meatballs and simmer another 30 minutes.
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