Ingredients
Scale
For the Sauce:
- 28 oz whole peeled San Marzano tomatoes
- 1 vidalia onion, chopped
- 4 cloves garlic, minced
- 1 tbsp salt
- ½ tbsp black pepper
- 1 tbsp olive oil
For the Meatballs:
- ½ lb ground beef
- ½ lb ground pork
- 1 egg
- 1 tbsp dried parsley
- 1 tbsp salt
- ½ tbsp black pepper
- ½ tbsp crushed red pepper
- ⅓ cup grated Romano cheese
- ⅓ cup breadcrumbs
- 2 tbsp olive oil
Instructions
- In a large dutch oven, heat up the olive oil over medium heat.
- Once the olive oil is hot, begin to saute your onions until translucent, adding garlic toward the end, and stirring until fragrant.
- When the onions and garlic have softened, add your tomatoes and seasoning. Simmer on low heat for about 30-45 minutes, stirring occasionally.
- While the sauce is simmering, get started on your meatballs. Take all of the meatball ingredients besides the olive oil, and combine them in a large mixing bowl.
- Using your hands or a stand mixer, mix the meatball ingredients until everything just comes together.
- With your hands or a large spoon, scoop out the meatball mixture, and roll it around in your hands to form golf ball sized meatballs. Repeat this step until all of the meatball mixture is used up.
- In a stainless steel pan, heat up your olive oil over medium heat until hot. Place your meatballs in the oil, and brown on each side until cooked through.
- Remove your meatballs from the oil, and place them directly into the sauce.
- Let everything cook together until the sauce is finished, and serve with your favorite pasta dish.