- 1.5 lb Extra ean ground beef (90/10% or 95/5%)
- ½ cup gluten-free breadcrumbs (available at Whole Foods)
- ½ cup finely chopped green onions
- 1 egg, lightly beaten
- 1 teaspoon dried parsley (or ¾ cup fresh finely-chopped Italian Parsley)
- 2 teaspoons Worcestershire sauce
- ground black pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 (28-ounce) can crushed tomatoes with basil
- 2 (15-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 1 tablespoon dried basil (or 1 cup fresh finely chopped basil)
- 1-2 teaspoons dried oregano
- 1 tablespoon balsamic vinegar
- ½ cup grated parmesan cheese
Method
Mix beef, breadcrumbs, green onion, egg, parsley, Worcesrershire sauce and pepper together in a large bowl. Shape mixture into 1-inch balls with dampened hands. Set Aside. Heat oil in a large Dutch oven or skillet over medium high heat. Brown outer surface of meatballs (about 2-3 minutes). Heat oil in a large, empty Dutch oven or skillet over medium heat. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute more, stirring frequently. Stir in crushed tomatoes, tomato sauce, tomato paste, pepper, basil, oregano, vinegar, and cheese. Bring just to a boil. Reduce heat to low and simmer for 10 minutes. Add meatballs and continue to simmer, stirring occasionally, for 30 minutes or longer. I enjoy them a la carte (no pasta) with a nice salad of baby romaine and balsamic vinegar dressing.
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