Recipe by Lisa Star, www.meatland.net
Ingredients
MEATBALLS
1 cup fresh breadcrumbs
1 onion
500 grams ground beef
1 egg
1 teaspoon crushed garlic
1/4 cup chopped parsley
Salt and coarse black pepper
3/4 cup beef or onion stock to cook
BEST MARINARA SAUCE*
800 grams canned chopped tomato
2 tablespoons olive oil
1 onion, peeled and halved
2 teaspoons crushed garlic
1/4 teaspoon chili flakes (optional but great)
1 teaspoon dried oregano
1 tablespoon sugar or to taste
Salt and coarse black pepper to taste
2 tablespoons fresh basil
* Or use store-bought sauce
Directions
1: Grate the onion into the breadcrumbs, mix in with the juices, and allow to absorb for 5 minutes.
2: Add the beef, egg, garlic, herbs and seasoning, roll into approximately 30 small balls and refrigerate while you prepare the sauce.
3: Combine the canned tomato, olive oil, garlic, halved onion, chili flakes, and oregano in a pot, heat on medium-high, then turn down heat and simmer for 45 minutes, stirring occasionally.
4: Remove the halved onion pieces, stir in sugar and basil leaves, process till silky smooth and all flavors are combined, then season to taste with salt and pepper.
5: Pour sauce into a large pan, stir in the stock, and place meatballs in the sauce.
6: Cook on medium heat, moving meatballs occasionally, for approximately 25 - 30 minutes till completely cooked through, then serve on spaghetti, with mash, or rice.
COOK'S NOTES: Meatballs can also be oven-baked in sauce though they are prettier when cooked on the stovetop as described. This fabulous sauce is wonderful on its own with pasta or, if you cook it longer, doubles up as a pizza sauce. Blending is essential to achieve silken results. I use a stick blender straight in the cooking pot for convenience.
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