Tuesday, October 4, 2011

Meatballs in Tomato Sauce

And once again, I'm behind in my posts. It's been a busy few weeks with fall yardwork, the wedding of a couple of great friends, my Tigers in the playoffs (hey, watching baseball takes time), and this little goofball turning 2.

Isn't he getting big?

(That's me at the top of the slide. The hubby has been giving me Photography for Dummies lessons lately, including the importance of the bokeh effect in photos. I've discovered that I look my best when I'm bokeh-ed. I plan on taking all my photos that way from now on.)

Anyway, in belated honor of my little man's big birthday, we'll celebrate with meatballs, one of his favorites. These are basic meatballs without any crunchy stuff, no weird chunks of anything in the sauce, etc. Just tender meatballs simmered in a tasty sauce, and sure to please even the pickiest of eaters.

The pickiest of eaters being my father, of course, not my 2-year-old.

Meatballs in Tomato Sauce
Serves 6

1 1/2 pounds ground beef, preferably 85% lean
1/2 cup Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 eggs
Salt, pepper, onion salt, and garlic salt
2 tablespoons olive oil (or more, as needed)
2 24-ounce jars pasta sauce

1. Add the ground beef, breadcrumbs, cheese, and eggs to a bowl. Sprinkle with salt, pepper, onion salt, and garlic salt.

2. Combine mixture thoroughly. You might have to get your hands dirty.

3. Form mixture into uniformly sized balls.

I use my cookie scoop for this. Even though it weirds me out a little bit, and the cookie scoop is obviously washed in between.

4. Heat oil in a large skillet or pot over medium-high heat. Add meatballs and brown on all sides.

You might have to do this in two batches. You want your meatballs to have elbow room to get nice and caramelized.

5. Reduce heat to medium. Add pasta sauce and cover. Cook about 10 minutes, until sauce is bubbly. Then reduce to a simmer for another 20 minutes or so.

6. Serve over cooked pasta.

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