Italian Beef Meatballs

Source

I'm picky about meatballs and this is the best recipe I've tried. The secret is to broil them instead of sauteing like every other recipe. Skip the sauce if you want, it's not necessary for the meatball flavor. Serves about four. 750 calories per serving.

Ingredients

• 2 lb Ground Beef, 80%
• 1 cup Italian Breadcrumbs
• 1/2 cup Parmesan Cheese
• 2 Large Eggs
• 1/2 cup Yellow Onion, minced
• 2 Cloves Garlic, minced
• 1 tsp Black Pepper
• 2 tsp Salt

• 56 oz San Marzano Tomatoes, crushed
• 6 oz Tomato Paste
• 2 tsp Salt
• 1/4 cup Olive Oil
• 1/2 cup Yellow Onion, minced
• 4 cloves Garlic, Minced

Recipe

1. Combine the first block of ingredients in a large bowl and mix by hand. Roll meatballs to the size of a large egg, about 3 ounces. Line a baking sheet with foil and evenly space meatballs on the sheet.

2. Set the oven rack to the lower middle position. Broil on high and cook the meatballs until browned, about 10 minutes. Turn over and cook another 3 minutes.

3. Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-low heat. Saute 1/2 cup onion and 4 cloves garlic until onions are translucent, about 3 minutes. Add tomato paste and stir well. Add tomatoes and simmer for 30 minutes. Season with salt.

4. Add meatballs to the sauce. Simmer on low for at least 1-1/2 hours, stirring every 20 minutes.

5. Remove the meatballs from the sauce and cover in a separate bowl.

6. Mix the sauce, adding small amounts of water if it's too thick. Add more salt and pepper to taste.

7. Garnish with Parmesan cheese and serve with meatballs and spaghetti.

Enjoy!