parmesan meatballs
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Who doesn’t love spaghetti and meatballs?!
I know we do!
These meatballs are moist, flavorful and have a tiny hint of lemon. YUM YUM
This recipe is very simple, so let’s dive right into it.
Notes
I use homemade bread crumbs, made in blender from day old bread.
Leave out the lemon zest, if you don't like a hint of lemon - my hubby didn't love the lemon in these.
Ingredients
For the sauce:
- 2 cans Tomato Puree
- 1 medium Onion, minced
- 1 Tbsp Tomato Paste
- 2 cloves Garlic, minced
- 12 give or take a few basil leaves, fine chop
- Salt
- Pepper
- 1/4 tsp Red Pepper Flakes
- 1 Tbsp Butter
- 1 Tbsp Oil
For the Meatballs
- 1 pound Ground Beef
- 1/2 Onion, minced
- 1 clove Garlic, minced
- 1 Egg
- 1/2 tsp Dijon Mustard
- 1/4 Lemon, zested
- 1/4 cup Bread Crumbs
- 1/2 cup Parmesan Cheese
- 1 Tbsp Butter and Oil to sautee
Instructions
To make the sauce:
- Sautee onions in butter and oil. Season with salt and pepper. Add tomato paste and garlic, cook for a minute. Add tomato puree, basil, salt, pepper and red pepper flakes and simmer on low.
Then make the meatballs.
- Combine all ingredients well. Leave out lemon zest, if you do not want a hint of lemon. To test of you have seasoned properly, take a small amount and cook. Taste and add additional salt and pepper if needed.
- Brown meatballs in sautee pan in oil and butter, then drop into sauce.
- Simmer meatballs in sauce for 40-45 minutes on low.
- Serve with pasta and lots of extra parmesan!
© 2024 recipe created by basil, garlic & rosemary