(1.5 hours)
Ingredients
Chop meat
Italian sausage
Italian breadcrumbs (1 cup per 1 lb of meat)
grated cheese
parsley
salt
pepper
1 egg (per pound of meat)
garlic powder
garlic
yellow onion (1 onion per 1 lb of meat)
crushed tomatoes (3 cans per 1 lb of meat)
basil
oregano
crushed red pepper flakes (optional)
Preheat oven to 350 degrees.
In a bowl mix together chop meat, breadcrumbs, grated cheese, parsley, eggs, salt, pepper, garlic powder. Squish it all together and knead with your hands until desired consistency. (Note: if it feels too meaty add more breadcrumbs. You can always add breadcrumbs but you can't un-add them so start with a little and add until consistency is where you desire, I start with about 1 cup of breadcrumbs per pound of meat and add from there). Roll into balls, put balls in a baking dish, and put in oven for 15 min.
Chop onions and fresh garlic - medium heat. Sautee in pot with salt, pepper, olive oil, oregano and hot pepper flakes. Add sausage. Cook sausage for about 3-4 minutes, then add crushed tomatoes. Add oregano, salt, pepper, garlic powder, dried or and fresh basil. Move heat down to a simmer.
Once meatballs are in the oven for 15 minutes, finish cooking them in the sauce for at least 30 min. The longer you cook the meatballs in the sauce the better, but make sure it's on low heat!
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