Ingredients
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4 ounces dried breadcrumbs
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4 large eggs
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4 ounces whole milk
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3 ounces Spanish onions, grated or minced
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2 ounces garlic, minced
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2 ounces fresh Italian parsley
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2 ounces fresh basil, chopped
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salt and pepper
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6 ounces olive oil, good quality, not extra virgin
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12 garlic cloves, thinly sliced or minced
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1 large Spanish onion, chopped
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2 (28 ounce) cans crushed tomatoes
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1 teaspoon salt
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1 lb ground chuck
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6 ounces romano cheese, grated
Instructions
- Preheat oven to 350 degrees f. Mix together all meatball ingredients. If mixture seems too loose, add more breadcrumbs. (Mixture will be very moist.).
- Spray a baking sheet with olive oil cooking spray.
- Roll meatballs into golfball sized balls.
- Bake for 35-40 minutes.
- While meatballs are baking, heat olive oil over medium heat.
- Saute onions until soft. Add garlic and saute until onions start to brown.
- Add Tomatoes, salt and pepper. Add some red pepper flakes if desired. Simmer for about 20 minutes.
- Adjust seasonings.
- Stir in basil.
- I like to add the meatballs to the finished sauce so that the flavors can meld.
- If you are using the meatballs only for sandwiches, you can halve the sauce recipe, but if you want sauce for pasta, use full recipe.