Description
Serve these Easy Italian Meatballs with spaghetti and a salad for a meal your family will eat up without complaining!
Ingredients
- FOR THE MEATBALLS:
- 1 pound Lean Ground Beef
- 1 Large Onion Very Finely Chopped
- 2 cloves Garlic, Finely Minced
- 1 Large Egg
- 4 Tablespoons Breadcrumbs
- 1 Large Handful Flat-leaf Parsley Chopped
- 2 teaspoons Italian Seasoning
- ¼ teaspoons Salt
- Black Pepper To Taste
- Olive Oil For Baking
- FOR THE SAUCE:
- ½ Tablespoons Olive Oil
- 1 Large Onion, Chopped
- 2 cloves Garlic, Minced
- 1 Stick Celery Finely Chopped
- 1 Small Carrot, Shredded
- 2 Tablespoons Tomato Paste
- 2 teaspoons Italian Seasoning
- ⅓ cups Red Wine Optional (use Broth Or Water As A Substitute)
- 1 can (14 Oz. Size) Fire Roasted Tomatoes
- 1 can (14 Oz. Size) Tomato Sauce
- 1 teaspoon Maple Syrup
- Salt And Black Pepper To Taste
Preparation
For the meatballs:
Place all ingredients except for the oil in a large bowl. Using a handheld mixer, mix very well until everything is evenly incorporated and sticks together. If you don’t have a handheld mixer, you’ll have to use your hands to knead the ingredients together very well.
Using about 1 1/2 teaspoons of meat mix per meatball, shape meatballs and place them on a lightly oiled baking sheet. For a nicer shape, freeze them for 10 minutes (but this is entirely optional! Just for looks).
Preheat oven to 410°F. Bake the meatballs for 8–10 minutes or until browned.
While meatballs are freezing/baking, make the sauce.
For the sauce:
Heat oil in a large, oven-safe skillet. Add onion, garlic, celery and carrot and cook for 2–3 minutes or until starting to soften.
Stir in the tomato paste and Italian seasoning. Cook for another minute or until it smells amazing. Pour the red wine (or broth/water) into the pan, scraping the browned bits off the bottom.
Add both tomatoes, the maple syrup and salt and pepper to taste. Simmer for about 10 minutes on medium-low heat, stirring from time to time.
Place the baked meatballs in the finished tomato sauce. Bake for another 10–15 minutes, or until bubbly and the meatballs are no longer pink in the middle. If you want a thinner sauce, cover the skillet with a lid in the oven. For a thicker, chunkier sauce, leave the skillet uncovered.
