Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
1 hr 50 min
Prep:
25 min
Inactive:
30 min
Cook:
55 min
Yield:
8 to 12 meatballs
Level:
Easy

Ingredients

Tomato Sauce:

Directions

In a bowl, blend the garlic, salt, oregano, parsley, Tomato Sauce and egg, mixing well with a whisk. Next, by hand, add the ground beef, pork and veal, mixing well, ensuring not to over-mix. After mixing, portion the meatballs to desired size, 1 1/2 to 2 ounces, then allow to rest in the refrigerator for 20 to 30 minutes. This will allow the meatballs to bind.

Preheat the oven to 350 degrees F.

Over medium-high heat, add enough grapeseed oil to coat the bottom of a large skillet. Sear the meatballs until browned, 2 to 3 minutes each side. After searing, finish the meatballs in the oven until cooked through. This time will vary according to the size of the meatballs.

Tomato Sauce:

Over medium-high heat, add the olive oil to a saucepan and heat. Add the garlic and onions and cook until the onions soften. Next, add the wine, deglazing the pan. Reduce the heat to medium and add the carrots and thyme, cooking for an additional 5 minutes. Finally, add the tomatoes and their juices, bring to a boil and reduce the heat to a simmer. Add the basil and continue to cook over a low heat for 20 to 30 minutes. Season to taste and remove from the heat. Yield: 1 gallon.;

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Swedish Meatballs

Recipe courtesy of Alton Brown

Excellent Meatballs

Recipe courtesy of Anne Burrell

Meatball Subs

Recipe courtesy of Rachael Ray

Comfort Meatballs

Recipe courtesy of Ree Drummond

Spaghetti and Meatballs

Recipe courtesy of Rachael Ray

Mini Meatballs

Recipe courtesy of Trisha Yearwood

Real Meatballs and Spaghetti

Recipe courtesy of Ina Garten

Baked Meatballs

Recipe courtesy of Alton Brown

Spaghetti and Meatballs

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword

          Latest Stories