Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Classic Meatballs
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- Level: Easy
- Total: 1 hr 20 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 540
- Total Fat
- 37 g
- Saturated Fat
- 13 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 32 g
- Cholesterol
- 141 mg
- Sodium
- 1117 mg
- Level: Easy
- Total: 1 hr 20 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 540
- Total Fat
- 37 g
- Saturated Fat
- 13 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 32 g
- Cholesterol
- 141 mg
- Sodium
- 1117 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2 to 3 minutes. Add the tomatoes, 1 teaspoon salt, a few grinds of pepper and 2 teaspoons oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15 to 18 minutes.
- Meanwhile, make the meatballs: Combine the beef, parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, a few grinds of pepper and the remaining 1 teaspoon oregano in a large bowl. Mix well with your hands. Form into thirty 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12 to 15 minutes.
- Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15 to 20 minutes.
- Transfer the meatballs and sauce to a slow cooker and keep on warm.
