The Not So Skinny Cook

Baked Meatballs in Tomato Sauce

Makes about 15 meatballs

Ingredients:

Tomato Sauce

• 2 T Olive Oil
• 1/2 onion, finely diced
• 4 cloves garlic, crushed
• 2 Cans crushed San Marzano tomatoes
• Salt to taste

Meatballs

• 1 lb ground pork
• 1 lb ground veal
• 2 eggs
• 1/2 t salt
• 1/2 t ground nutmeg
• 1/2 t dried oregano
• some pepper
• 1/4 onion, very finely diced
• 5-6 small, dark mushrooms, very finely diced
• 3-4 sprigs parsley, diced
• 1 clove garlic, finely diced

Directions:

1. Preheat oven to 425 degrees.
2. In an wide, oven-proof pot saute onions in olive oil for a few minutes over medium heat.  Then add garlic and saute until garlic starts to brown.
3. Once garlic starts to brown reduce heat to medium-low and add both cans of tomatoes. Bring to a low simmer and add basil. Now make the meatballs, stirring the sauce every few minutes. If sauce sticks to the bottom then lower than heat.
4. To make meatballs: Combine all the ingredients in a bowl and mix well with your hands. Create medium sized meatballs, about half the size of the palm of your hand (they won’t bet very sticky.) Put meatballs on a plate or pan while you make them.
5. Once meatballs are made and the sauce has been simmering for 10 minutes or more, turn off the heat of the sauce. Gently place the meatballs in sauce, makings sure they are close, but not completely touching.
6. Place the pot in the middle of the oven, uncovered, and cook for 45 minutes to an hour. Stir every 5-10 minutes. The first few times stirring be very careful and mostly just turn the meatballs in their place. Once they become more cooked, you should be able to gently stir them.
7. Garnish with Parmesan if inclined