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Meatball Rec Ipe

This document provides a recipe for meatballs in a tomato sauce, including a list of ingredients and step-by-step directions. The meatballs are made with a mixture of ground beef, Italian sausage, and seasonings, then baked and combined with a sauce made from tomatoes, onion, garlic, and red wine. The dish is ready to serve after simmering the meatballs in the sauce for a few minutes.

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William
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31 views1 page

Meatball Rec Ipe

This document provides a recipe for meatballs in a tomato sauce, including a list of ingredients and step-by-step directions. The meatballs are made with a mixture of ground beef, Italian sausage, and seasonings, then baked and combined with a sauce made from tomatoes, onion, garlic, and red wine. The dish is ready to serve after simmering the meatballs in the sauce for a few minutes.

Uploaded by

William
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as TXT, PDF, TXT or read online on Scribd
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INGREDIENTS:

2 tablespoons unsalted butter


1/2 small onion, diced
2 cloves garlic, minced
1/4 cup dry red wine
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can petite diced tomatoes
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
FOR THE MEATBALLS
1 pound lean ground beef
1 pound Italian sausage, casing removed
1/2 small onion, grated
1/2 cup Panko*
1/4 cup whole milk
1 large egg
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
2 cloves garlic, minced
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper
In a large bowl, combine ground beef, Italian sausage, onion, Panko, milk, egg,
Parmesan, parsley, garlic and basil; season with 1 teaspoon salt and 1/2 teaspoon
pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the
mixture into 1-to-1-1/4-inch meatballs, forming about 30-32 meatballs.
Place meatballs in a single layer onto the prepared baking sheet. Place into oven
and bake until cooked through, about 18-20 minutes; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion to the
skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir
in garlic until fragrant, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in tomatoes and Italian seasoning; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until flavors have blended, about 10
minutes.
Stir in meatballs until heated through and evenly coated in sauce, about 3-5
minutes.
Serve immediately.

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