A Pot of Meatballs
Homemade meatballs couldn’t be simpler, and are great for feeding a crowd—simmer them right in the pot of sauce, no need to brown them first.
Created by Julie Van Rosendaal
Total Time:
1hrs
Prep:
20M
Cook:
1hrs 40mins
Skill Level:
Easy
Ingredients
- 1 lb. Only Alberta Beef ground sirloin
- 1/2 lb. ground pork
- 1/2 cup fresh breadcrumbs
- 1 egg
- 1/2 cup freshly grated Parmesan
- 1/4 cup finely chopped Italian parsley
- salt and pepper
- Sauce:
- 2-3 garlic cloves, sliced
- 1 28 oz can whole tomatoes (in tomato puree)
- 1 28 oz can (540 mL) can crushed tomatoes
- 1 small onion, peeled and halved
- 1/4 cup butter
- salt and pepper to taste
- olive oil, for cooking
How to Make It
In a large bowl, gently combine the beef, pork, breadcrumbs, egg, Parmesan, parsley, salt and pepper with your hands. Heat a drizzle of oil in a large, heavy-bottomed pot set over medium-high heat and cook the garlic for a minute or two. Pour in the tomatoes, add the onion and butter, give everything a stir and a good pinch of salt. Reduce the heat to low and simmer for 20-30 minutes, while you shape the meat mixture into 1-2 inch balls.
Drop them into the simmering sauce. You might not fit them all into your pot - that's ok. Leave the rest to simmer after the first has been cooked, or freeze them for another batch. Cover the pot with a lid and leave it to simmer for about 20 minutes, stirring only gently and occasionally, until the meatballs are cooked through. Serve with pasta and Parmesan.
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