No-Fail Meatballs & Fresh Tomato Sauce

Fresh Tomato Sauce and Meatballs Recipe

If you haven’t noticed, I got a facelift! No, not my actual face (I’m offended if that was your first guess!), but the blog. It’s so much cleaner, easier to navigate and pictures are taking center stage now with higher resolution. All around, I just feel like the site looks smoother. As I was working on the transition this weekend, I took a long break to whip up some homemade meatballs and pasta sauce made from tomatoes straight from the farmers market.

There are two components to this recipe, both of which are super easy to make. You just need a little bit of patience, a healthy queue of shows that you have yet to watch & something that you really want  to be distracted from. Seriously, I felt more at peace rolling meatballs than at a yoga class.

No-fail Meatballs

1 lb. fresh, grass-fed ground beef
1 egg
1/3 cup breadcrumbs (I used a frozen loaf, toasted, then used the food processor to crumbify them)
1/3 cup chicken stock or veggie stock
1/4 cup goat cheese
1 tbsp. dried parsley or 4 tbsp. fresh parsley, diced
1 tbsp. dried oregano
4 tsp. cracked red pepper
2 tsp. kosher salt
Cracked black pepper

1. In a non-reactive bowl, mix all of the ingredients together and begin to knead with your hands. Pro tip: Coat your hands with a little bit of olive oil when you begin to knead and when you begin to form the little balls of meat. This will prevent meat from sticking to your hands!

2. While you’re rolling your well-mixed meat into 1-inch diameter balls, heat a heavy pan on medium heat. Once you’ve got your balls all rolled (I feel weird writing this, trust), place them into the hot pan and sear until browned on the outside. You do not want to skip this step! This is how they get so juicy!

3. Once your meatballs have seared, set them aside to cool. You’ll be coming back to these later!

Fresh Tomato Sauce

1 lb. fresh, organic tomatoes (I used Early Girls), quartered
3 sprigs, fresh thyme
3 tbsp. butter
1 yellow onion
4 cloves of garlic, diced
Cracked black pepper

1. Heat a heavy pot (hello, dutch oven) toss in your quartered tomatoes and heat on medium-high heat. You’ll be cooking these babies down and drawing all the liquid from them, or for about 15 minutes.

2. In a separate pan, heat your butter, thyme, onion, garlic, salt and pepper on medium and cook down until the onions are translucent.

3. Once your tomatoes have cooked down, pass the remaining liquid through a strainer to get rid of all of the seeds. Mix in with your butter and onion mixture on low heat, add in your meatballs and simmer for 10 minutes. Have on its own or serve your fresh tomato sauce with a side of pasta and enjoy!

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