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+ servings
italian meatballs

Italian Meatballs with San Marzano Tomato Sauce

Steven Pennington
Meatball recipe that could give Grandma a run for her money. Must try Recipe...
5 from 2 votes
Prep Time 12 mins
Cook Time 30 mins
Tomato Sauce CookTime 1 hr
Total Time 1 hr 42 mins
Course Main Course
Cuisine Italian
Servings 20

Ingredients
  

MEATBALL INGREDIENTS

  • 1 pound Ground Chuck
  • 1 pound Ground Sirloin
  • ½ large Onion Vidalia Onion works great
  • 2 ½ tablespoon Minced Garlic
  • 2 tablespoon Dry Oregano
  • ½ tablespoon Thyme
  • ½ tablespoon Smoked Paprika
  • ½ tablespoon Cumin
  • 28 Parsley leafs Sprigs
  • ¾ cup Parmesan Cheese Italian Blend works great
  • 1 cup Bread Crumbs
  • ½ tablespoon Garlic Salt
  • 1 tbps Sea Salt
  • Ground Black Pepper To Taste
  • 1 or 2 whole Eggs

Tomato Sauce

  • 24 oz San Marzano Tomatoes canned
  • 12 oz Can of Fire Roast Tomatoes with Basil and Garlic ( If you can't find just use Fire Roasted tomatoes
  • 2 tbps Tomato Paste
  • ¾ large Onion Helps to puree in a food processor
  • 1 medium Poblano Pepper de-seeded and Ribbed ( Helps to puree in a food processor with the Onion)
  • 2 teaspoon Sugar
  • 1 tbps Sea Salt
  • ½ tbps Black Pepper
  • 1 tbps Dried Oregano
  • ½ tbps Dried Thyme
  • 1 ½ teaspoon Ancho Chili Powder / Or Chipolte Powder (hotter)

Instructions
 

Making the Flavor Base

  • In a food processor add;
    - MEATBALL INGREDIENT LIST
    Add in the onion and dried ingredients, (leafy dried ingredients are best if you rub them in the palm of your hand to release the natural oils).
    Also, add a few parsley leafs (12), be sure to keep some parsley for presentation/garnish once you're done.
  • Blend/Pulse till you have a smooth mixture

Combining Ingredients

  • In a large mixing bowl add one or two eggs and whip them to combine
  • Next step add in your Base/Paste mixture and combine both together.
  • Add the Chuck and Sirloin Beef and lightly break up, next add Bread Crumbs, Cheese, Salt & Pepper and additional chopped Parsley ( 18 Leafs- Sprigs ) ( Chopped ), salt and pepper
  • Combine ingredients, take your time, and try to not overwork the meat.

Shaping the Meatballs

  • Add a portion into the palm of your hand and start rolling around in your hands till you reach a shape you like. Using the heat from your hands with help seal the Meatballs ( Your hands give off enough heat to melt a small amount of the fat in the Beef ) Happens while shaping naturally.
  • Place them on a cookie sheet or large plate. Once the meatballs are shaped, place them in the refrigerator for 30 minutes to set up.

Making the Tomato Sauce

  • In a food processor add onion and poblano pepper, plus olive oil( add enough olive oil to bring to a paste), and pulse to a paste
  • Transfer paste into a pot on medium-high heat and sweat for 2-3 minutes
  • Add in all of the canned tomatoes with herbs, sugar & salt + pepper
    Combine, then add in the tomato paste. Start with a small amount and add as much as you like. Just be sure to taste test along the way.
  • Cook for at least one hour, longer helps deepen the flavor

Cooking The Meatballs

  • Few different choices.
    1) Fry them in a skillet with oil olive to brown, then transfer to a cookie sheet and bake until cooked through
    2) Fry them in a skillet with oil olive to brown, then add them straight to the tomato sauce to cook and braise until fork tender.

Video

Notes

Tomato Sauce - Once you add your onion and poblano pepper into the pot heated to medium high, for greater flavor add into ½ cup of your favorite red wine and cook off the alcohol. About 3 minutes. Next add in 2 to 3 Tbs of tomato paste.
Keyword Classic Italian Cooking, Easy Italian Meatballs, San Marzano Tomato Sauce
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