Been craving for some spaghetti with meatballs all week and there is nothing more delish than homemade meatballs. Better yet, imagine an ooey gooey surprise with each bite!
-2 lbs ground meat (I used beef)
For marinating the meat–
-Pasta Herb seasoning (for the meat)
-2 cloves fresh garlic, chopped -or- 1 tbsp freeze-dried garlic
-1/2 fresh red onion, chopped -or- 1 tbsp freeze-dried onion
-1 small tub mozzarella al fresco
For the pasta sauce–
-2 cans fire roasted dice tomatoes
-1 can tomato paste
-Red or sherry wine vinegar
-Italian Seasoning (or similar)
-Arrow Root (optional)
With this recipe you can use any marinate you wish for the ground meat. Above I have included what I used.
Once you’ve marinated the ground meat, place a mozzarella al fresco in the middle of the ground patty, fold it in half, then roll into a three-inch thick ball. I used two package of ground beef and a small tub of mozzarella al fresco which made approximately 12 meatballs.
Place the meatballs in a baking pan and if you have any left over mozzarella tear them into little pieces and place it sporadically in the pan, along with one can of fire roasted diced tomato sauce. Cover with foil and bake for 20 minutes at 350 degrees.
In a separate pan place the pre-baked meatballs and sauce, along with another can of fire roasted dice tomato sauce, one regular tomato sauce and season with Italian Seasoning (or similar). If the sauce is still liquid, use a dash or two of Arrow Root to help thicken the sauce.
Cover the pan and simmer on medium-low fire for another 20 minutes. Enjoy with spaghetti or a similar pasta you like. Mangiare Felice!–gcc