Fresh and flavorful – fabulous comfort food at its finest!!
1 onion, finely chopped
1/4 cup minced garlic
3 tablespoons olive oil
2 eggs, lightly beaten
2 1/2 pounds ground beef
1 cup grated romano cheese
1 (15-ounce) carton of ricotta cheese
1 cup panko breadcrumbs
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
Marinara Sauce (recipe follows)
Heat oven to 350F. Line two baking trays with parchment paper, set aside.
In a large skillet cook onion and garlic in 1 tablespoon of the olive oil until translucent, about 8 minutes. Let cool.
Meanwhile, in a large bowl combine eggs, ground beef, romano cheese, ricotta, panko, parsley, and basil, season with salt and pepper. Add onion mixture, mix to combine. Shape into 2-inch balls. Place on prepared pans.
Brush with remaining 2 tablespoons of olive oil. Bake for 22 minutes or until just cooked through.
Meanwhile, in a saucepan, bring marinara sauce to boiling. Add meatballs, coat with sauce. Simmer 5 minutes, serve warm.
Recipe adapted from Better Homes and Gardens, March 2015
1/4 cup olive oil
2 onions, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 1/2 tablespoons salt
8 to 9 cups of chopped tomatoes
2 tablespoons fresh oregano
2 tablespoons chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons sugar
3/4 teaspoon black pepper
1 to 2 (6-ounce) cans tomato paste
Heat oil in a large heavy skillet over medium-high heat. Sauce onions, bell pepper, garlic, and 1/2 tablespoon salt, stirring, until onion is transparent, 8 to 10 minutes. Transfer vegetable mixture to a slow cooker. Add tomatoes, oregano, basil, parsley, sugar, black pepper, and remaining tablespoon of salt to slow cooker. Cook, covered, on Low, stirring a few times, 8 hours. Stir in the tomato paste.
Recipe adapted from All Recipes, June/July/August, 2015