Meatballs (with red sauce)

By October 23, 2018 February 12th, 2019 No Comments
Red sauce meatball with Chilean Cabernet by Root: 1

Meatballs (with red sauce)

(For 4 servings)

Prep time: 40 min
Difficulty: easy
Can be frozen

What you’ll need
For the meatballs:

  • 1 tbsp oregano, chopped, plus extra to serve
  • 2 garlic cloves, minced
  • 45 g | 1 1/2 oz | 3/4 cup fresh breadcrumbs
  • 2 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 300 g | 11 oz | 2 cups ground beef
  • 300 g | 11 oz | 2 cups ground pork

For the red sauce:

  • 2 tbsp olive oil
  • 1/2 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 675 g | 24 oz | 3 cups crushed tomatoes
  • 1 pinch sugar

1 For the meatballs: Preheat oven to 350F.

2 Stir together oregano, garlic, breadcrumbs, olive oil, dried basil, salt and pepper in a large mixing bowl.

3 Add ground beef and pork. Scrunch together with your hands until thoroughly combined.

4 Divide into meatballs, rolling between palms to form. Arrange on a large baking sheet, spaced apart.

5 Bake for about 25-30 minutes, turning halfway through, until golden-brown and firm to the touch.

6 For the red sauce: In the meantime, heat olive oil in a large sauté pan set over a medium heat.

7 Add onion, garlic and a pinch of salt, sweating until softened, about 5 minutes.

8 Stir in crushed tomatoes, sugar and a generous splash of water. Bring to a steady simmer and cook for 5-10 minutes until slightly thickened. Season to taste with plenty of salt and pepper.

9 Remove meatballs from oven when ready and arrange on a serving platter. Spoon over red sauce and garnish with some oregano.


Pair with a glass of Root: 1 Cabernet Sauvignon.

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