Italian Meatballs with Tomato Sauce
Ingredients
1 lb (450 g) ground beef
3/4 lb (375 g) mild Italian sausage meat (or remove from cases)
½ cup (125 mL) panko breadcrumbs
2 eggs
3 tbsp (45 mL) olive oil
1 medium onion, diced
3 cloves garlic, minced
3 tbsp (45 mL) fresh oregano, chopped
3 tbsp (45 mL) fresh basil, chopped
3 cups (750 mL) tomato passata or tomato purée
1 ball fresh mozzarella, grated or torn into shreds
Salt and pepper
Directions
Preheat oven to 425F/208C.
In a sauce pot, add 3 tbsp olive oil with 1 clove garlic, 1 tbsp oregano and 3 tbsp basil. Sauté until fragrant then add tomato passata. Season with 1 tsp salt and stir. Cover and simmer while you make and bake the meatballs, about 30 minutes.
Meanwhile, sauté onion with 2 tbsp olive oil on medium high for 5-10 minutes until softened and browned. Add 2 cloves minced garlic and sauté until fragrant. Add to mixing bowl with beef, sausage, 2 tbsp oregano, 2 eggs, panko, 1 tsp salt, 1 tsp pepper. Combine and form into 1.5-inch balls (you should get between 16-24.) Bake for 15 minutes or until internal temp reaches 160F/70C.
Add meatballs to a casserole dish and cover in tomato sauce and torn or grated mozzarella. Broil in oven for 3-5 minutes until the cheese is melted and browned (watch closely). Top with more fresh basil and enjoy as an appetizer or with spaghetti.
Makes 16-24 meatballs.