Ingredients:
For meatballs:
• 2.5 pounds ground beef
• 2 large eggs
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 onion, grated
• 1 cup fresh parsley, chopped
• 1 teaspoon oregano
• 3 garlic cloves, crushed
• 1 teaspoon baking soda
• 1/2 cup breadcrumbs, for breading
• oil for frying
For sauce:
• 1 onion, chopped
• 1/2 teaspoon red crushed pepper
• 3 garlic cloves, chopped
• 28 oz crushed tomatoes
• 1/4 cup red wine
• 1 cup fresh parsley parsley, chopped
• 1/2 cup fresh basil, chopped
• 1/4 teaspoon baking soda
• salt, black pepper
• 2 tablespoons grapeseed oil

Directions:
Meatballs:
• Mix together ground beef, eggs, salt, pepper, paprika, onion, garlic, parsley, oregano, and baking soda.
• Cover and refrigerate for 1 hour.
• Form 16 meatballs.
• Roll the meatballs in breadcrumbs to cover.
• Heat oil in a skillet.
• Sauté in oil, 2-3 minutes per side. (About 10 minutes altogether).
• Set aside on a paper towel.
Sauce:
• Heat 2 TB spoon oil in a Dutch oven, add onion and sauté for 10 minutes.
• Add add red pepper flakes, parsley, basil, and garlic and continue cooking for additional minute.
• Add red wine and cook for 45 seconds.
• Add crushed tomatoes and baking soda. Cook for a minute.
• Salt, pepper to taste.
• Bring sauce to boil, add meatballs. Reduce heat to medium, cover with lid and cook for 20-25 minutes.

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