I love making large batches of meatballs because they are an easy way to make a lot of different meals. They come in handy for pasta, soups and sandwiches. This recipe makes about 25 meatballs which can me served right away, frozen or saved in the fridge for up to 3 days.
Ingredients:
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1/2 lb ground beef
- 1 garlic clove, minced
- 1/2 cup of breadcrumbs + more for consistency
- 3 egg yolks
- 1 tsp salt
- 1/2 tsp black pepper
- Olive/vegetable oil as needed
- 1 – 28 oz can of crushed tomatoes
- Handful of fresh basil
- 1 garlic clove, minced
- 1 large scoop of ricotta cheese
- Parmigiano-Reggiano as needed
- Salt and black pepper to taste for the sauce
- Italian bread rolls
Process:
- In a bowl, combine pork, veal, beef, egg yolks, breadcrumbs, salt, pepper and garlic. Mix around with your hands until well combined and slightly sticky. You may need to add more breadcrumbs for the right consistency. Roll meat into balls about 1 inch around.
- Fry meatballs in a pan with olive or vegetable oil until browned on each side. It’s okay if they are still pink in the center. Drain oil. Set aside.
- Make a tomato sauce in the same pan you cooked the meatballs in by simply pouring the can of crushed tomatoes + 1 can full of water, ricotta, garlic, basil and salt and pepper to taste in a pan and bring to a simmer.
- Add meatballs to the sauce and cook down several hours or for a faster version, simmer 1 hour.
- Serve right away of toasted Italian bread rolls with tomato sauce and grated Parmigiano or store in the fridge up to 3 days.
