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Ingredients
Meatballs
- 1 lb ground beef
- 1 lb ground pork
- 1 cup panko or unseasoned breadcrumbs
- 1 large egg
- 4 cloves garlic minced
- 1 medium yellow onion minced
- 1 Tbsp Italian seasoning
- Salt and pepper to taste
- 2 Tbsp fresh parsley chopped
- 1/2 cup Parmesan cheese
- 1 (8 oz) can tomato sauce
- 1 jalapeno diced small (optional)
- 1 brick mozzarella cheese (or other preferred cheese) cut into 3/4-inch cubes
Sauce
- 2 Tbsp extra-virgin olive oil
- 1 large yellow onion diced
- 5–8 cloves garlic minced
- 1/2 cup chicken broth
- 1 (28 oz) can crushed or diced tomatoes
- 1 (16 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 Tbsp sugar
- 1 tsp fennel seeds
- 1/2 to 3/4 tsp fennel powder
- 1 Tbsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup fresh basil
- 1/4 cup fresh flat leaf parsley
Ingredients
Meatballs
Sauce
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Instructions
Meatballs
- Mix all ingredients in a large bowl, except cubed cheese.
- Using an ice cream scoop (approx. 1/4 cup), form a ball. Insert a cube of mozzarella cheese and wrap meatball around cheese.
- Line a cookie sheet with foil and spray lightly. Place formed meatballs on sheet and bake at 400 degrees for approx. 15–20 minutes.
- Serve with spaghetti sauce or place meatballs in slow cooker with sauce on LOW for 3–4 hours or on HIGH for 1–2 hours.
Sauce
- In a sauté pan, heat oil and onion and sauté until onion is translucent. Stir in garlic and stir approx. 30–60 seconds. Add all the remaining ingredients; bring to a slow simmer, cover, and continue to simmer for approx. 3–4 hours.
- When cooled a little, use an immersion blender or when very cool, blend in blender until desired consistency. Serve with meatballs.
Recipe Notes
Recipe courtesy of Mary Kolodziej, Stevens Point, WI.
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