Nonna's Meatballs and Tomato Sauce

13 90 470
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 8
Nonna's Meatballs and Tomato Sauce
Health Rating

Ingredients


908 gm Beef, ground (High quality beef - grass fed, organic)
2 slice Whole wheat bread (torn into small pieces)
1 1/2 cup Whole milk, lactose free, 3.3% M.F.
6 leaf Basil, fresh (thinly sliced)
2 medium Yellow onion (diced)
3 clove(s) Garlic
3 medium egg Egg (organic, free range)
1 tsp Sea salt
1 tsp Black pepper
1/2 tsp Hot pepper (chili) flakes (optional)
4 can (15oz) Whole tomato, canned (Italian tomatoes. No other seasoning or added sugar)
1 1/2 cup Water, filtered
1 tbsp Extra virgin olive oil

Instructions


1. Heat the oven to the highest setting. Place 2lbs ground beef in a large mixing bowl. Add the salt, pepper and sliced basil.

2. In a blender add 1 of the 2 onions, 2 garlic cloves and 3 eggs. Blend until liquid. Pour over meat in mixing bowl.

3. In a small bowl add the torn bread and milk. Let soak until saturated then add to the mixing bowl.

4. Pull out two non-stick packing trays and set aside. Wash your hands and begin to mix up all the ingredients in the bowl. Take your time to make sure everything is mixed well.

5. Begin to roll into balls larger than a golf ball but smaller than a tennis ball. Place onto baking trays leaving space between each. Place trays into hot oven. Flip once after 6 minutes. Cook for 10-15 minutes until a crust begins to form, but keep an eye they don't burn.

6. In the mean time start the tomato sauce. In a heavy bottomed pot set to medium heat, add the diced onion and olive oil. Stirring frequently, cook until onions are soft and translucent.

7. In the last few minutes, add 1 clove of garlic, pressed. Stir for a couple minutes careful not to brown the garlic.

8. Add the tin tomatoes. Then add water to the tins and swish them around to get the leftover sauce and add this to the pot. Add a pinch of salt.

9. Raise the temperature to high, stirring frequently. Once the sauce has been boiling for 5 minutes, reduce to medium.

10. With a wooden spoon, break up the large pieces of tomatoes.

11. Add the meatballs to the sauce and continue to cook on medium with the lid on for an additional 45 minutes.

12. You know it's done when the large tomato pieces have broken down.

13. Serve with spaghetti or on it's own.

Nutrition Facts

Per Portion

Calories 470
Calories from fat 302
Calories from saturated fat 122
Total Fat 34 g
Saturated Fat 13.5 g
Trans Fat 0.8 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 15.8 g
Cholesterol 143 mg
Sodium 745 mg
Potassium 808 mg
Total Carbohydrate 16.8 g
Dietary Fiber 2.7 g
Sugars 9.1 g
Protein 25.2 g

Dietary servings

Per Portion


Grain 0.2
Meat 1.3
Meat Alternative 0.2
Milk 0.2
Vegetables 2.0

Energy sources


Pygal14%418.0292578432935115.918788275037864%399.75095140041935280.498318221929221%325.1468175692797126.5077312594909514%64%21%CarbohydratesFatProtein

Notes:

This is a family recipe. Treat with love and respect :)

 

Recipe from:
Main