Meatballs and Sauce (Carla Music)

1/2 cup extra virgin olive oil (EVOO)

1 large onion (diced)

10 cloves garlic diced)

2 oz liquid (wine or water)

1 28 oz whole peeled tomatoes

1 15 oz whole peeled tomatoes

~ 3 oz parmesan rind

1 bunch of parsley (1/4 c)

1 lb ground beef chuck (80/20)

1 lb ground pork

2 large eggs

1/3 cup panko

1 tsp red pepper flake

1 tsp garlic powder

2 tsp dried oregano

1/2 cup grated parmesan

1 tsp kosher salt (morton)

2 Tsp olive oil

Add EVOO into pot set to medium

Sweat onion and garlic with salt and pepper until it just starts to brown and stick a little (10-15 minutes)

While onion and garlc are sweating, add whole peeled tomatoes into blender and blend until desired chunkiness; save cans

Set aside half of onion/garlic mixure to be used in meatballs

Deglaze pan with liquid

Add tomatoes to pot

Fill empty tomato cans with water to rinse and dump water into pot

Add parmesan rind

Add salt and pepper to taste

Parial cover pot and slow simmer (stir occasionally)

While sauce is simmer, start the meat

Slightly beat eggs

In bowl, add reserved onion/garlic mixture, parsley, ground beef, ground pork, beaten eggs, panko, chilli flake, garlic powder, dried oregano, grated parmesan, kosher salt, olive oil, black pepper

Mix with spoon to combine; no clumps, but don’t squeeze

Fry off small test patty to check seasoning

Form balls (~ 2 oz)

Heat pan with olive oil to med - med high

Brown “all sides”; light browning is fine (this should take about 15 minutes)

By this time, the sauce should have been simmering for about an hour

Check seasoning of sauce; may need to add more salt or pepper

Add meatballs to sauce and completely cover

Cook for another 25-30 minutes