Bobby Flay's Meatball

• Meat

  • 1/2 lb Ground beef
  • 1/2 lb Ground pork *see notes
  • 1/2 lb Veal *see notes, ground

• Produce

  • 6 Basil, leaves
  • 1 Bay leaf
  • 8 cloves Garlic
  • 1/4 cup Parsley
  • 1 small bunch Parsley
  • 1 Spanish onion, large

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 Pinch Red pepper flakes
  • 2 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 1/8 cup Olive oil

• Bread & Baked Goods

  • 1/4 cup Bread crumbs, dry

• Dairy

  • 1/4 cup Parmesan cheese, grated

• Other

  • 2 (28-ounce cans Plum tomatoes and their juice, pureed in a blender

Found on thecozycook.com

Description

Ingredients

• ½ pound ground beef
• ½ pound ground pork *see notes
• ½ pound ground veal *see notes
• 2 large eggs, lightly beaten
• ¼ cup grated Parmesan cheese
• 4 cloves garlic, finely chopped and sautéed
• ¼ cup dry bread crumbs
• ¼ cup finely chopped parsley
• Salt and freshly ground pepper
• 1 cup olive oil
• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
• 1 bay leaf
• 1 small bunch parsley
• Pinch red pepper flakes
• Salt and freshly ground pepper
• 6 basil leaves, chiffonade

Directions

• Combine all ingredients, (except the oil), in a large bowl until well-combined.
• Heat the oil in a large sautee pan over medium heat and add the meatballs. Let them fry, cooking on each side until lightly browned, but not cooked all the way through. About 10-15 minutes.
• Add the meatballs to tomato sauce and let them simmer on medium low heat for about 45 minutes.
• In a medium saucepan, heat the olive oil on medium heat. Add the onions and garlic until they’re softened- about 15 minutes.
• Add the pureed tomatoes and juice, the bay leaf, parsley, red pepper flakes, salt, and pepper.
• Bring the sauce to a boil, then reduce the heat and let it simmer for about 40 minutes (with the meatballs in there!)
• Remove the bay leaf and parsley prior to serving, and mix in the basil. Serve, and enjoy!