Homemade Meatballs
The definition of comfort food! These meatballs are perfect on pasta, polenta, in a sandwich, or all alone!
Servings: 10 People
Calories: 417kcal
Ingredients
For the meatballs:
- 1¼ Pound Ground Chuck
- 1 Pound Ground Italian Sausage
- ½ Cup Parmesan Cheese grated
- ½ Cup Breadcrumbs
- 1½ tbsp Garlic, 3-4 cloves minced
- ½ tsp Thyme ground
- ½ tsp Oregano dried
- ¼ tsp Black Pepper ground
- ¼ tsp Red Pepper Flakes
- 1 Egg
For the marinara:
- 28 Oz Crushed Tomatoes canned
- 15 Oz Tomato Sauce canned
- 12 Oz Tomato Paste canned
- 1 Cup Onion diced
- 1 tbsp Garlic, 2-3 cloves minced
- 2 tsp Chili Powder
- 1 tsp Oregano
- 1 tsp Thyme
- ¼ tsp Black Pepper ground
- ¼ tsp Dark and Smokey Pepper Flakes
Instructions
For the meatballs:
- Place ground beef and sausage in a large mixing bowl.
- Add 1 egg, then add herbs and spices followed by Parmesan cheese and bread crumbs.
- Use your hands to thoroughly combine ingredients. I recommend removing any rings etc. this will be cold and generally sucks, but meatballs.
- Once ingredients are combined, pinch an ice cream scoop sized portion of meat off.
- Roll meat into roughly golf ball sized balls between both palms. You can roll these smaller or larger if you desire.
- Drizzle a little olive oil in a large Dutch oven or straight-sided skillet and heat over medium heat.
- When Dutch oven has reached temperature place meatballs, careful not to crowd the pan and leaving yourself enough room to maneuver.
- Brown meatballs on two to three sides being gentle not to break them apart while moving them.
- Remove cooked meatballs to a paper towel covered dish to drain.
For marinara:
- In the drippings of the meatballs (or as much of the drippings you're comfortable with) sauté diced onion until translucent.
- Reduce heat and add minced garlic. Cook while stirring for an additional minute or two.
- Add herbs and seasoning and stir, cook for an additional minute.
- Add tomato paste, sauce, and crushed tomatoes.
- Bring heat to medium low and stir until sauce is simmering.
- Add meatballs (careful not to splash the sauce everywhere!) and stir to cover with sauce.
- Reduce heat to low and cover.
- Continue to simmer for at least an hour or so, the longer the better!
Notes
When rolled into roughly golf ball sized portions this recipe makes 28 meatballs.
Nutrition
Calories: 417kcal | Carbohydrates: 22g | Protein: 22g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 1095mg | Potassium: 1037mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1070IU | Vitamin C: 21mg | Calcium: 144mg | Iron: 5mg