Italian Meatballs & Sauce

MEATBALLS:

• 1 pound of ground beef, lean

• 2 eggs

• 1 tbsp Worcestershire sauce

• 1 tsp onion powder

• 1 tbsp garlic powder

• 1.5 tbsp fresh chopped italian parsley (or 1 tsp dried)

• 2 tbsp fresh chopped basil (or 1 tbsp dried)

• 1 cup breadcrumbs

• 1/2 cup grated parmesan cheese

• ¼ cup of milk

• dash of red pepper flakes

• salt & pepper

SAUCE:

• 1 tbsp olive oil

• 2 minced garlic cloves

• 2 large (28oz) cans of crushed tomatoes

• 1 (15oz) can of petit diced tomatoes

• 1 tbsp tomato paste

• 2 tsp dried rosemary

• 2 tsp dried oregano

• 1 tsp dried marjoram

• 1 tsp dried parsley

• 2 tsp dried thyme

• 1/2 cup and then some of red wine (i use a cabernet savignon) or use beef broth

• dash of red pepper flakes

• salt & pepper

Instructions:

Make the Meatballs

1. Combine all ingredients in a big bowl

2. Scoop out and form 8 or 16 even sized meatballs (depending on the size you want) and set aside

Make the Sauce

1. Heat olive oil in pan on medium heat

2. Add in minced garlic cloves and cook for 1 minute until fragrant

3. Add in the tomato cans, paste, seasonings and stir to combine

4. Add in red wine or broth

5. Simmer for about 20-30 minutes (if you have time, low simmer for an hour and a half)

6. Season with salt and pepper to taste

7. Add in meatballs

8. Cook for another 20 minutes until internal temp of meatballs are 165 or higher

Serve with your favorite pasta or make the best meatball subs!!