Italian Meatballs with Sauce
Miz Helen's Kitchen
Ingredients
Meatballs
1 pound ground chuck
1/2 cup Italian bread crumbs
1/4 cup Parmesan cheese
1 small onion, chopped fine
2 cloves garlic, minced
1 tablespoon basil
1 tablespoon parsley
1 tablespoon rosemary
1 teaspoon oregano
1 teaspoon pepper
1 egg, beaten
Sauce
1 onion, chopped
2 tablespoons olive oil
2 cloves garlic
2 14 ounce cans diced tomatoes
1 14 ounce can tomato sauce
1/2 cup chopped parsley
1 1/2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon anise seed
1 teaspoon salt
1teaspoon pepper
pinch of red pepper flakes
Directions
Meatballs
Gently mix all the meatball ingredients together, careful not to over mix. With 2 tablespoons of the mix roll the mix into a ball.
Place the meatballs on a lined baking sheet.
Bake at 375 degrees for 20 minutes.
Let the meatball rest for at least 30 minutes before adding to sauce or freezing.
Recipe Tip
The meatballs can be frozen up to 3 months before or after baking.
The meatballs can be served with or without the sauce.
Sauce
In a very hot stock pot add the olive oil and saute the onion and the garlic until the onion is clear.
Add the remaining ingredients and bring to a boil.
Reduce the heat and let simmer for 30 to 45 minutes.
Add the meatballs and cook on low heat for 30 minutes and keep warm until serving.
Serve the Meatballs with Sauce on the Pasta of your choice.
Enjoy!