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Yaya's Meatballs by George Motz

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• CourseGround Beef
• CuisineAmerican

Yaya's Meatballs by George Motz Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseGround Beef CuisineAmerican

Ingredients

Meatball Recipe

• 2 lbs Schweid & Sons ground beef
• 1 Large Onion, finely diced
• 4 tbsp Butter
• 1 cup Fine Breadcrumbs
• 1/3 cup Half & Half
• Salt to taste
• 2 Large Eggs
• 1 cup Grated Parmesan Cheese

Red Sauce Recipe

• 1/4 cup olive oil
• 6 Garlic Cloves, pressed
• 2 28oz Diced Tomatoes Cans
• Salt to taste

Servings:

Units:MetricUS Imperial

Instructions

1. 1. Heat oven to 400˚F
2. 2. Sauté onions in butter and let cool. Mix breadcrumbs and half & half in bowl until a paste forms. Add onion/butter mixture to paste and pinch of salt. Taste here. If it tastes awesome, you’re ready for the next step.
3. 3. Add Schweid & Sons Ground Beef, eggs and parmesan and mix by hand until uniform (no spoons here). Put in fridge for at least 20 minutes to cool.
4. 4. Form the chilled beef mixture into balls, space in a large cast iron pan or baking dish and into the oven for 25 minutes.
5. 5. Make sauce while meatballs are cooking. Open all cans of tomatoes BEFORE starting so there is no delay on adding it to the pot. Add olive oil in a pot large enough for sauce and meatballs. Turn on medium heat and sauté garlic for 1 minute until fragrant - do not burn the garlic. Add tomatoes, stir and cook covered for 10 minutes.
6. 6. Remove from heat, carefully pulse in a blender for 3-5 seconds (or immersion blender in pot). Add it back to the pot and simmer with the cover on.
7. 7. Add finished balls to the sauce. This can sit on stovetop for hours, simmering….enjoy!

Share this Recipe

1. 1. Heat oven to 400˚F
2. 2. Sauté onions in butter and let cool. Mix breadcrumbs and half & half in bowl until a paste forms. Add onion/butter mixture to paste and pinch of salt. Taste here. If it tastes awesome, you’re ready for the next step.
3. 3. Add Schweid & Sons Ground Beef, eggs and parmesan and mix by hand until uniform (no spoons here). Put in fridge for at least 20 minutes to cool.
4. 4. Form the chilled beef mixture into balls, space in a large cast iron pan or baking dish and into the oven for 25 minutes.
5. 5. Make sauce while meatballs are cooking. Open all cans of tomatoes BEFORE starting so there is no delay on adding it to the pot. Add olive oil in a pot large enough for sauce and meatballs. Turn on medium heat and sauté garlic for 1 minute until fragrant - do not burn the garlic. Add tomatoes, stir and cook covered for 10 minutes.
6. 6. Remove from heat, carefully pulse in a blender for 3-5 seconds (or immersion blender in pot). Add it back to the pot and simmer with the cover on.
7. 7. Add finished balls to the sauce. This can sit on stovetop for hours, simmering….enjoy!