Zesty Italian Meatballs in Sauce
Culinary Genie
4 servings
25 minutes
1¼ hours
580
Beef, Lamb & Pork
These meatballs are so tasty and can be used in a variety of ways…serve as an appetizer, as a main dish over toasted artisan bread, in a hoagie for a meatball sub or over prepared pasta for a classic spaghetti and meatballs. For a gluten-free option, use gluten-free panko bread crumbs. For a dairy-free option, use vegan Parmesan cheese and vegan mozzarella cheese.
Ingredients
1 (28 ounce) can no salt added whole Italian tomatoes (San Marzano), undrained
½ cup water
½ cup red wine or water
2 tablespoons extra virgin olive oil
2 tablespoons Zesty Italian & Pizza Seasoning Blend, divided
1 pound ground meatloaf mixture (beef, pork and/or veal)
½ cup plain panko bread crumbs
½ cup grated pecorino ramono cheese or Parmesan cheese
1 large egg, beaten
4 ounces fresh mozzarella cheese ball, shredded
Directions
In medium saucepan over medium heat, combine undrained tomatoes, water, wine, olive oil and 1 tablespoon Zesty Italian & Pizza Seasoning Blend. Salt as desired. Simmer 10 minutes.
Meanwhile, in medium bowl, combine meatloaf mixture, bread crumbs, pecorino cheese, egg and remaining 1 tablespoon Zesty Italian & Pizza Seasoning Blend. Form into 16 meatballs. Set aside.
Using a potato masher or fork, carefully crush tomatoes in pan. Gently add meatballs to sauce, making sure they are covered with sauce. Bring back to a simmer. Reduce heat to a low simmer and continue simmering 1 hour, stirring occasionally.
Sprinkle shredded cheese over the top of sauce and meatballs in pan. Remove from heat and let stand until cheese is melted.