Baked Italian Meatballs in Tomato Sauce
Seasoned pork and beef meatballs in a tomato sauce
Equipment
- Cast iron skillet
- Mixing Bowl
- 3 tablespoon cookie scoop
- Lined sheet pan
- Food processor
Ingredients
- 28 ounces San Marzano tomatoes 1 28oz can
- 1 pound ground pork
- 1 pound ground beef
- 1½ cups bread crumbs
- ½ cup parmesan cheese shredded
- 2 eggs
- 2 tablespoons olive oil
- 1 tablespoon Italian parsley fresh, chopped
- 1 tablespoon garlic minced
- 1 tablespoon garlic powder
- ½ tablespoon ground pepper
- ½ tablespoon salt
- ½ tablespoon oregano
- 1 teaspoon basil
- ¼ teaspoon anise seeds
Instructions
- Preheat the oven to 425°F or gas mark 7.
- Combine the pepper, garlic powder, basil, and oregano together and split in half.
- In a mixing bowl mix the ground pork and beef until they are combined. Add the eggs and one of the halves of the seasoning mix, the salt, and anise seeds. Mix until combined and then mix in the bread crumbs. Use the 3 tablespoon scoop to portion out the meatballs. Roll into a ball and place onto the baking sheet. Bake for 15 minutes.
- While the meatballs are cooking puree the tomatoes. In a saucepan or cast iron skillet, on medium high, heat the oil and then add the garlic. Once the garlic starts to brown add the pureed tomatoes and the other half of the season blend. Bring to boil and reduce to simmer. Cook for 15 minutes.
- Once the meatballs are done add them to the tomato sauce and top with the parmesan cheese and parsley.
Nutrition
Serving: 1servingCalories: 187kcalCarbohydrates: 8gProtein: 11gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 51mgSodium: 285mgPotassium: 237mgFiber: 1gSugar: 2gVitamin A: 111IUVitamin C: 4mgCalcium: 71mgIron: 2mg
Nutrition Disclaimer*
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