Tender, flavorful Italian meatballs in a homemade tomato sauce
My husband just left for his 2nd annual all guys ski trip. I’m certainly sad to see him leave for almost a week, but I know he will have tons of fun. And lucky for him, he has a great wife that loves to cook. I cooked up about 50 Italian meatballs in a tomato sauce for him to take up to Vermont with him. Him and the guys are going to be skiing all day, every day, and deserve to eat home cooked meals when they wrap up their days. These meatballs are great as sandwiches, like my husband and his friends plan one eating them, or even with traditional spaghetti. They freeze great too. So even if 50 meatballs sounds like a lot, make the whole batch, eat what you like and freeze the rest in a sealed container to enjoy at a later date. So tender and flavorful, you will love these Italian meatballs. Make the first bite count!
Total Time: 45 minutes
tomato sauce, recipe HERE
12 garlic cloves
2 cups Italian style bread crumbs
2 Tablespoons salt
2 teaspoons freshly ground pepper
1 cup grated Parmesan cheese
1 cup milk
2 pounds ground beef
1 pound ground turkey
1. In a large pot, make the tomato sauce according to recipe.
2. Preheat the oven to 400 degrees.
3. In a large bowl, mix together the eggs, garlic, bread crumbs, salt, pepper, Parmesan cheese, and milk. Once the mixture has come together, add the meat and use your hands to incorporate the mixture into the meat. Try not to overwork the meat, just mix enough until everything is incorporated. Roll out about 2-inch balls (this size will make about 50), or a size of your liking. Place, touching one another, on a foil-lined cookie sheet with a rim. Bake 15-20 minutes or until no longer pink inside.
4. Add the cooked meatballs to the sauce and allow to simmer for about 10 minutes.