A large serving of meatballs in red sauce

Votes: 2

How to Make - Large Meatballs in Red Sauce

Time: 1 hour 25 minutes
Complexity: easily
Servings: 6-9

Nutritional value per serving:

Serving size: 1 of 18
Calories 317, total fat 24 G., saturated fats 8 G., proteins 18 G., carbohydrates 6 G., fiber 2 G., cholesterol 81 mg, sodium 466 mg, sugar 3 G.

To free up your weekday evenings for after-work relaxation, make a large batch of meatballs in tomato sauce on the weekend and freeze them in individual containers. Meatballs are a dish everyone loves and never gets old. They can be eaten with pasta, rice, buckwheat—basically, with any side dish. At the end of the recipe, there are instructions for freezing, defrosting, and reheating meatballs in red sauce, so they taste as good as freshly cooked.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sauce

1/4 cup olive oil
6 cloves garlic, thinly sliced
2 x 800g cans of whole peeled tomatoes, crushed by hand
A handful of torn fresh basil leaves

Meatballs

2 slices of stale white sandwich bread
0.5 cups of milk
700 g of ground beef
700 g of minced pork
1 tbsp. grated parmesan
2 large eggs, beaten
1 small onion, grated
0.5 cup fresh parsley, coarsely chopped
3 cloves garlic, finely grated
A large pinch of red pepper flakes
Olive oil to grease the baking sheets

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: garlic, tomato pulp, basil, white bread, milk, ground beef, minced pork, Parmesan cheese, eggs, onions, parsley, red pepper flakes

Cooking the dish according to the recipe:

Sauce:

In a medium saucepan, combine the olive oil and garlic and cook over medium heat until the garlic is lightly toasted and fragrant, about 4 minutes. Add the tomatoes and 1 cup water and bring to a boil. Reduce the heat to medium-low, add the basil and 2 teaspoons of salt, and simmer, uncovered, until the sauce thickens, 20-25 minutes. Set aside and keep warm.
Meatballs:

Preheat the oven to 220°C (425°F). Tear the bread into very small pieces and place them in a small bowl. Pour milk over the bread and let it sit until soft, about 5 minutes.

Combine the bread mixture in a large bowl with the beef, pork, Parmesan, eggs, onion, parsley, garlic, 2 teaspoons of salt, and red pepper flakes. Mix thoroughly with your hands. Divide the mixture evenly into 36 portions and shape each into a ball.
Generously grease 2 rimmed baking sheets with olive oil. Evenly distribute the meatballs on them and roll them in the oil. Bake until golden brown and cooked through, rotating the baking sheets halfway through if necessary, 15-20 minutes.
Transfer the meatballs to the hot sauce and cook for 5 minutes over medium heat. Then, cool the meatballs completely in the sauce, divide evenly among four quart-size containers, and freeze for up to 1 month.
To reheat:

Let the container of meatballs in sauce defrost overnight in the refrigerator. Then transfer them to a microwave-safe container and microwave for 2 minutes. Stir and continue heating until the meatballs are heated through.