This is one of Jill's top family favourites; her family has been serving meatballs on Christmas Eve for over 50 years. Delicious over pasta, serve them with a basket of bread on the side. Or make a meatball sub!
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsCook Time 1 hr 15 minsTotal Time 1 hr 35 minsMeatballs - Makes 24
2 eggs
1 cup seasoned Italian bread crumbs
1 cup water
6 large sprigs Italian leaf parsley, chopped
1 lb lean ground beef
1 lb lean ground pork (or combination of pork and sausage meat)
1 tsp salt
½ cup grated Parmesan cheese
Tomato Sauce (Makes about 2L)
4 Tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 large sprigs Italian flatleaf parsley
¼ cup finely chopped fresh basil leaves
1 23 oz jar passata
½ cup red wine
salt to taste
Meatballs
2 In a small bowl, beat the eggs. Add the breadcrumbs and water and set aside.
3 In a medium bowl, combine the parsley and remaining ingredients. Gradually add the egg mixture to the meat, mixing with your hands.
4 Roll into 24 meatballs about the size of a golfball.
5 Place on a parchment lined baking sheet and bake until starting to turn golden.
6 Gently place the meatballs and any drippings from the pan in sauce and simmer slowly for about an hour.
Tomato Sauce
7 In a large saucepan, heat the oil. Slowly cook the onion, garlic, carrot and celery until the onions start to turn a golden colour.
8 Add the parsley, basil, plum tomatoes, passata and wine. Break up the tomatoes with a spoon. Bring to a simmer.
9 Add the meatballs and simmer for 60 minutes
10 Serve the meatballs and sauce with freshly cooked pasta. Your other option is to eat the meatballs and sop up the sauce with a yummy slice of bread.
Ingredients Meatballs - Makes 24
2 eggs
1 cup seasoned Italian bread crumbs
1 cup water
6 large sprigs Italian leaf parsley, chopped
1 lb lean ground beef
1 lb lean ground pork (or combination of pork and sausage meat)
1 tsp salt
½ cup grated Parmesan cheese
Tomato Sauce (Makes about 2L)
4 Tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 large sprigs Italian flatleaf parsley
¼ cup finely chopped fresh basil leaves
1 23 oz jar passata
½ cup red wine
salt to taste
Directions Meatballs
2 In a small bowl, beat the eggs. Add the breadcrumbs and water and set aside.
3 In a medium bowl, combine the parsley and remaining ingredients. Gradually add the egg mixture to the meat, mixing with your hands.
4 Roll into 24 meatballs about the size of a golfball.
5 Place on a parchment lined baking sheet and bake until starting to turn golden.
6 Gently place the meatballs and any drippings from the pan in sauce and simmer slowly for about an hour.
Tomato Sauce
7 In a large saucepan, heat the oil. Slowly cook the onion, garlic, carrot and celery until the onions start to turn a golden colour.
8 Add the parsley, basil, plum tomatoes, passata and wine. Break up the tomatoes with a spoon. Bring to a simmer.
9 Add the meatballs and simmer for 60 minutes
10 Serve the meatballs and sauce with freshly cooked pasta. Your other option is to eat the meatballs and sop up the sauce with a yummy slice of bread.
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