Meatballs

• servings: 15 Meatballs
• active time: 40–50 Minutes
• total time: 70–80 Minutes

Ingredients

MEATBALLS

▪200g Whole Milk

▪50g Sour Cream

▪1 Egg

▪150g White Bread (About 6 Slices), Cut Into Cubes

▪1lb 80/20 Ground Beef

▪1lb 80/20 Ground Pork

▪125g Grated Parm

▪15g Fresh Parsley, Chopped

▪15g Cloves Garlic, Minced

▪Pinch Chile Flakes

▪3g Ground Black Pepper

▪18g Salt

▪10g Msg

▪15g Lemon Juice

SAUCE

▪Olive Oil

▪White Onion, Small Diced

▪15g (4-5 Cloves) Garlic

▪Salt

▪Chile Flakes

▪28oz Can Tomato Puree

▪28oz Can Crushed Tomatoes

Directions

Meatballs

1. Whisk milk, sour cream, and egg. Add bread. Whisk/stir until pasty and broken down. Add the remaining ingredients and mix well.

2. Divide into fifteen 100-105g balls. Work and roll balls between your hands.

3. Place each ball on parchment lined sheet tray.

4. Bake at 475F for 25min, flipping after 15min.

Sauce

1. Preheat large, heavy bottomed pot over medium. Add in a long glug of olive oil. Add onion, garlic, and pinch of salt. Sweat, stirring every couple of minutes until onions have softened.

2. Add pinch of chile flakes and allow to bloom for about a minute. Stir in tomatoes and bring to a simmer.

3. Reduce heat to med low to reduce for about 25min.

4. Gently stir cooked meatballs into pot of sauce. Taste for seasoning. Stir in pinch of salt and pinch of sugar.