Ingredients:
Meatballs
- 1 pound ground veal
- 1/2 cup whole milk ricotta cheese
- 1/2 cup Parmesan cheese
- 1/2 cup Italian breadcrumbs
- 1 clove garlic, minced
- Kosher salt & ground black pepper to taste
- 3 Tbsp Italian parsley, chopped
Sauce
- 3 Tbsp olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 (28 Ounce) can diced tomatoes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Kosher salt & ground black pepper to taste
- 1/3 cup fresh basil, Chiffonade
Directions:
1. In a bowl, mix together the meatball ingredients with your hands until blended.
2. In a large saucepan, heat the olive oil until sizzling over medium heat, then add the onions and cook, stirring often until tender, about 4 minutes.
3. Add the garlic and continue to cook just until fragrant, another minute or two.
4. Add the tomatoes, oregano, red pepper flakes, and basil and stir to mix. Season well with salt and pepper, and bring the mixture to a boil, then reduce the heat to medium low heat and cook for 15 minutes.
5. Using damp hands, roll the meatballs into balls and carefully drop into the sauce. Continue to form all the meatball mixture into balls, and cook for 10 minutes.
6. Carefully move the meatballs around with a spoon, and add a little additional water if the sauce is too thick.
7. Cook the meatballs for an additional 10 to 15 minutes or until cooked through, then use meatballs and sauce as desired.
*Serve with mashed potatoes, polenta, or spaghetti.
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