This is a great recipe to double up on, so that you can freeze half for another night. I doubled it and we ended up having meatball subs and then spaghetti with meatballs the next night. And still had enough leftovers to send over to my little brothers house :) Who doesn't love meatballs!?
-You can freeze either the meatballs alone, before you cook them, or once they are prepared with the sauce.
1/4 extra virgin olive oil
3/4 cup chopped onion
5 cloves of garlic, minced
2 cans whole peeled tomatoes
2 tsp. salt
1 tsp. sugar
1 bay leaf
1 (6 oz.) can tomato paste
1 1/2 to 2 tsp. chopped fresh basil
1/2 tsp. ground pepper
1/2 pd. ground beef
1/2 pd. ground pork
1 cup italian seasoned breadcrumbs
2 tbsp. chopped fresh parsley
2 tbsp. fresh grated parmesan
1/4 tsp. ground pepper
1/4 tsp. garlic powder
Get your sauce going first.
Saute onion and garlic in the olive oil.
Stir in whole tomatoes, salt, sugar, and bay leaf.
Cover and simmer for 90 minutes.
We'll come back to the sauce later...
Now for the meatballs, combine all their ingredients in a bowl.
And mush it up :)
Now form your meatballs, into about 2 in. balls.
In a skillet, with a drizzle of oil, brown your meatballs on all sides.
Once they're browned up, and the sauce has been simmering for 90 min, add the meatballs, tomato paste, basil, and pepper to the sauce.
Cover again and simmer for an additional 30-45 min.
Serve with spaghetti, or on a toasted bun with provolone cheese. enjoy!