These are so moist and flavourful, no one will ask you "Where's the beef?" And before you say anything, yes, I realize my meat "balls" are more like lumpy pyramids. Look, this isn't a beauty contest; but if you are a stickler for form, try making them smaller - they hold their shape better (but remember to reduce your cooking time). Besides, once they're covered in my delicious basic tomato sauce, no one will even notice! This is great to make on the weekend. Make some extras to freeze or enjoy during the week.
Lean Italian Meatballs
-1 small onion, finely diced
-1 garlic clove, minced
-2 tbsp cilantro or parsley, finely chopped
-2 eggs beaten
-¼ cup Italian style bread crumbs
-1 tbsp cornstarch
-½ tsp salt
-¼ tsp ground black pepper
Makes about 25 (tablespoon sized) meatballs
- In a large bowl, mix all the ingredients with a fork until just combined. Do not over mix (this results in dense meatballs).
- Pour some cold water into a seperate small bowl.
- Wet your hands with a little bit of the water, this helps shape the balls nicely and keeps it from sticking to your hand.
- Use a tablespoon measure, or any spoon, and scoop some of the mixture into your hand.
- Roll the ball between both your hands to form a nice smooth ball.
- Set aside and continue with remaining meat mixture.
- In a frying pan over medium heat, add 2 tablespoons of vegetable oil.
- Cook the meatballs for about 12 min total, rolling them every few minutes so they get brown all over. Adjust cooking time based on the size of you meat ball. Depending on the size of your skillet, you may need to do this in batches.
- Freezing: If you don't plan on eating them within a day or two, spread them out on a baking sheet and freeze for about a hour. Once they are individually frozen, you can add them all to a freezer bag or other airtight container. Just add it straight to your sauce when needed and warm through.
Basic Tomato Sauce
This sauce can be made in about the time it takes a boil a large pot of water. It's also a great way to add some extra veggies to your diet. The key is to dice/grate the vegetables really finely so they just blend into the sauce. I've tricked many vegetable-adverse adults with this sauce! It adds lots of flavour and makes the sauce nice and thick. If you are pressed for time, you can substitute 2 tablespoons of tomato paste for the celery and carrots.
Makes about 3 1/2 cups of sauce (enough for 4 servings of pasta)
-1 small onion, finely diced
-2 garlic cloves, minced
-1 rib of celery, finely diced
-1 small carrot, finely grated
-¼ cup white wine
-one 24 oz bottle of strained crushed tomatoes
-1 1/2 tsp granulated sugar
-2 tbsp of fresh basil, cilantro or parsley
-½ tsp salt
-¼ tsp ground black pepper
-chili flakes (optional)
-1 tbsp of extra virgin olive oil
- In a sauce pot over medium heat, add olive oil.
- Add onions, garlic, celery and carrot, and salt. Cook for a few minutes until veggies are softened and fragrant.
- Add white wine and scrape the bottom of the pot.
- When most of the wine has evaporated, add the tomatoes, chili flakes, sugar, and pepper. Add meatballs now, if applicable.
- Bring to a boil, then cover with a lid and lower heat to a low. Simmer for at least 10 min or until your pasta is ready.
- Add fresh herbs - fresh herbs always make dishes stand out from processed store bought versions.
- Adjust seasoning with salt and pepper to taste. Serve with pasta of your choice.
* Never rinse your pasta with cold water. The starch is what makes the sauce stick to the pasta. Time the cooking of your pasta accordingly so that it is never ready before your sauce is.
* Never add pasta to sauce, but rather sauce to pasta. This ensures that you have just the right amount of sauce. Pasta should not be drowned in sauce! Enjoy.
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