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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Drop Meatballs & Fresh Sauce Recipe

4.8 stars - based on 9 votes
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This recipe for Drop Meatballs & Fresh Sauce is from Bunco Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meatballs:
22 square saltines
1 Cup Milk
2 lb. 85% lean ground beef
1 Cup parmesan cheese
1 tsp. garlic powder
1 tsp. Dried Oregano
1 tsp. salt
1/2 tsp. pepper

Sauce:
1/4 Cup olive oil
10 cloves garlic, minced
1/2 tsp. Red pepper flakes
2 - 28 oz. crushed tomatoes
Salt and Pepper
3 Tbsp. Chopped fresh basil
Directions:
Directions:
Meatballs:
Place saltines into ziplock bag, seal, and crush fine with rolling pin. You should have 1 cup
Combine saltines and milk in a bowl and let sit for 5 minutes to soften. Use fork to mash into a paste.
In a large bowl, add beef, Parmesan, garlic powder, oregano, and salt and pepper.
Add the saltine mixture and mix with your hands thoroughly combined.
Divide meat mixture into 24 scant 1/4 cup portions.
Roll portions between wet hands to form balls.
Transfer onto plate and cover with plastic wrap, refrigerate until ready to use. Meatballs canbe refrigerated for up to 24 hours.

Sauce:.
Combine oil and garlic in large Dutch oven.
Cook over low heat until garlic is soft and golden on all sides. 10-12 minutes, stirring occasionally.
Add pepper flakes and cook until fragrant, about 30 seconds, stir in tomatoes and 1 tsp. salt.
Nestle meatballs into sauce.
Bring to simmer over medium heat.
Cover and bake unto meatballs are cooked through and tender, about 40 minutes.
Let cool, uncovered, for 20 minutes.
Gently stir in basil and season with salt and pepper to taste.

 

 

 

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