Juicy homemade meatballs with flavorful red sauce made from scratch
- 1/2lb ground sirloin
- 1/2lb hot italian sausage (or regular ground pork)
- 1/2lb ground veal (or lamb, or can omit veal, just make sure all meat=1.5lbs together)
- 1/3 cup yellow onion, chopped
- 1/4 cup garlic, minced
- 2 large eggs, lightly beaten
- 1/4 cup parmesean cheese
- 1/4–1/3 cup italian bread crumbs (start with 1/4, adjust if need more binding)
- 1/4 cup fresh parsley, chopped
- 1 tsp red pepper flakes
- 1/2 tsp salt & pepper
- 1/2 cup olive oil for pan searing
- 2 tbsp olive oil
- 4 anchovy filets
- 1/4 cup yellow onion, chopped
- 1 large carrot, grated
- 6 garlic cloves, grated (leftover ends put in sauce)
- 1 tsp red pepper flakes
- 1 tsp sugar
- 2–28 ounce san marzano whole peeled tomatoes
- 1/2 cup fresh basil leaves, chopped
- 1 tsp dry oregano
- In the dutch oven, over medium heat add 2 tbsp of olive oil and sautee onion and garlic for 3-4 minutes. Transfer to a mixing bowl and add all the meatball ingredients (minus the 1/2 cup olive oil). Using your hands mix the meatballs until ingredients are all combined. Form balls with your hands (I usually form mine into 1 1/2in balls) and place aside.
- Heat 1/2 cup olive oil in dutch oven on med/high heat. Add the meatballs and pan sear 2 sides for about 1 minute on each side. I did it in two batches. Set aside on a pan and start the sauce once all the meatballs have been pan seared.
- Leaving the oil in the dutch oven, add the anchovies. Once they are dissolved, add the onions and sautee until they begin to soften about 3-4 minutes. Then add the grated garlic and carrots to the sauce, let cook another minute. Open 2 cans of san marzano tomatoes and add to the sauce. Mix in the sugar, red pepper flakes, oregano, and fresh ground black pepper.
- Using your cooking utensil break up the tomatoes in the sauce and bring to a boil. Once it begins to bubble lower the heat to simmer. Now is the time if you do not want a chunky sauce to use the immersion blender. Then add the fresh basil, stir the sauce, and add the meatballs.
- Let the sauce and meatballs simmer for 30 minutes. The meatballs should reach an internal temperature of 160 degrees.
- Serve alone, over pasta, as a meatball sub, or with garlic bread
- Top with additional parmesan cheese, basil, and red pepper flakes
- You can use whatever combo of meat so long as it equals 1.5lbs. (Sirloin/lamb, lamb/pork, all 3, etc.)
- When making the meatballs, put some olive oil on your hands so the mixture doesn’t stick to your hands
- Cuisine: Italian
Keywords: meatballs, red sauce, homemade sauce