Braised Meatballs with Rustic Tomato Sauce
By: Chef Cindy Gilbert
Made With:
Discover the finest flavors from the McCormick Gourmet™ Collection with this comforting dish that evokes the warmth of an authentic Italian trattoria. Tender meatballs are gently simmered in a rich, rustic tomato sauce, and then infused with the savory depth of Organic Italian Seasoning and the subtle sweetness of Onion Powder for a truly elevated take on a timeless classic.
Discover the finest flavors from the McCormick Gourmet™ Collection with this comforting dish that evokes the warmth of an authentic Italian trattoria. Tender meatballs are gently simmered in a rich, rustic tomato sauce, and then infused with the savory depth of Organic Italian Seasoning and the subtle sweetness of Onion Powder for a truly elevated take on a timeless classic.
Key products
Instructions
Instructions
- For the Meatballs, toss bread with milk in large bowl. Let stand 5 minutes, then use a fork to mash to chunky paste-like consistency. Add Pecorino Romano cheese, egg, Italian Seasoning, salt, and crushed red pepper, mixing well. Add ground beef; mix just until blended. Shape mixture into 2-inch meatballs (about 12 to 14).
- Heat oil on medium-high heat in large saucepan or Dutch oven. Add meatballs, working in batches as needed, and cook 6 to 8 minutes or until browned on all sides. Remove from saucepan; transfer to large plate and set aside.
- For the Sauce, heat oil in same saucepan. Add onion and salt; cook and stir until softened, about 3 to 4 minutes. Stir in tomato paste, garlic powder and crushed red pepper; cook 1 to 2 minutes until tomato paste begins to brown and caramelize, stirring frequently.
- Reduce heat to low. Stir in San Marzano tomatoes, Italian Seasoning and red wine, scraping up any browned bits from bottom of pan. Simmer 10 minutes, stirring occasionally to break up tomatoes.
- Return meatballs to saucepan, along with any drippings on plate. Cover and simmer 30 minutes, stirring occasionally, until meatballs are cooked through and tender. Stir in parsley flakes.
- To serve, spoon meatballs and sauce into oven-safe shallow bowls or mini cast iron skillets. Tear mozzarella and layer evenly over top of meatballs. Broil 2 to 3 minutes or until cheese is melty and bubbly. Garnish with parsley. Serve with crusty bread and cooked polenta, if desired.
