Ingredients
For the meatballs:
- 1 ½ pounds ground beef
- ½ pound ground pork
- 1 ¼ cups gluten free breadcrumbs
- 2 tablespoons chopped fresh flat-leaf-parsley
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 extra-large eggs, beaten
- 3 tablespoons canola oil
- 3 tablespoons extra-virgin olive oil
For the sauce:
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped yellow onion
- 1 tablespoon minced garlic
- 1 cup good red wine
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can diced tomatoes
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
- Place the ground meats, bread crumbs, parsley, salt, pepper, nutmeg, eggs, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 1½ to 2-inch meatballs. You will have 24 to 28 meatballs.
- Pour canola oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
- For the sauce, heat the olive oil in the same pan. Add the garlic and onion and sauté over medium heat until translucent, 5 to 10 minutes. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
- Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes; uncover and simmer an additional 15 minutes, until the meatballs are cooked through and sauce has thickened. Serve hot on cooked brown rice spaghetti or spaghetti squash.
No comments:
Post a Comment