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Ingredients Jump to Instructions ↓

  1. 1 lb ground pork (could use ground beef)

  2. 1/4 cup milk

  3. 1 egg

  4. 1/2 cup breadcrumbs (crushed Breton crackers work great and add more flavour!)

  5. 3 garlic cloves , minced

  6. 1/2 teaspoon oregano

  7. 1/8 teaspoon crushed red pepper flakes

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon seasoning salt

  10. 1/8 teaspoon pepper

  11. 1 teaspoon Worcestershire sauce

  12. 1/3 cup parmesan cheese , shredded

  13. 2 (5 1/2 ounce) cans tomato paste

  14. 1 (28 ounce) can diced tomatoes

  15. 1 (3 7/8 cup) can tomato sauce

  16. 1/4 teaspoon ground fennel

  17. 1 bay leaf (ground up)

  18. 1 1/2 teaspoons sugar

  19. 1 1/2 tablespoons oregano

  20. 1 teaspoon salt

  21. 1/4 teaspoon pepper

  22. 1 teaspoon garlic powder

  23. 1 teaspoon onion powder

  24. 1/3 cup red wine

  25. 1/4 cup parmesan cheese

  26. 1/8 teaspoon thyme

  27. 1/8 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F.

  2. Whisk together the milk and egg, add breadcrumbs (or crushed crackers) and let sit for a couple minutes.

  3. Add the remaining ingredients and mix together just until combined.

  4. Roll mixture into meatballs about an inch wide and place on a greased, foil lined baking sheet.

  5. Tip: If using for sandwiches, flatten each meatball slightly with a fork - (they become mini burger shapes which are easier to eat on the sandwich).

  6. Bake meatballs in preheated oven for 20 minutes.

  7. For the sauce, combine all sauce ingredients in a large pot and bring to a simmer.

  8. When the meatballs are done baking, add them to the sauce and simmer for an additional 30-45 minutes.

  9. For Meatball Sandwiches, serve meatballs and sauce on buns (see my description above, or use your own choice of bun or crusty roll)and top with cheese if you wish, such as shredded parmesan and cheddar or mozzarella.

  10. OR -- forget the sandwich and serve the meatballs and sauce over spaghetti noodles!

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