2 cloves garlic, mashed
1/2 cup fresh basil
1/2 cup fresh breadcrumbs
1/4 cup chicken broth
1/2 cup Parmesan cheese freshly cracked black pepper
2 to 3 cloves of garlic
2 cans of tomatoes
high quality dried basil
salt and pepper
1/2 cup fresh chopped basil
For the Meatballs
Put the meat in a bowl. Tip: Using a microplane grate the garlic. This is the quickest and easiest way to make a garlic paste. Add the Parmesan cheese and the salt and pepper. Pulse the basil with the bread crumbs and add to the bowl. Add the eggs and chicken broth and mix well. Tip: Check for seasoning by frying a small piece.
Form into meatballs and brown in olive oil. Add the meatballs to the sauce and simmer about one hour.
For the Sauce
Add the garlic cloves to the oil and saute for 30 to 60 seconds. Do not let the garlic brown.
Add the tomatoes, dried basil, salt and pepper and bring to a simmer. Add the browned meatballs and continue to simmer for about an hour or until the meatballs are tender.
Just before serving add fresh chopped basil.
5 Comments Add yours
We even love meatballs in a sauce w/out the pasta sometimes..a new recipe..Such comfort food..Looks great Ann!Pork is our meat of choice~
Yum, what a nice change from the beef meatballs I usually make. This is what I call first rate comfort food.
The photos make me want to cook this up tonight. What are the sizes of the cans of tomatoes? Diced, crushed…? Thanks for , yet again, another outstanding recipe.
Hi Mauree, I used two 28 ounces cans whole Italian tomatoes. I gave them a whirl in the FP to break them up.