Saucy Jumbo Meatballs
You really can't go wrong with this combo, especially if there's some crusty bread handy. Blended red sauce, a welcome kick of heat, tender, jumbo Impossible meatballs, and heaps of pecorino.
PREP TIME
25 minutes
COOK TIME
1 hour
INGREDIENTS
25
Serves: 2
Ingredients
SAUCE
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Chili Infused Olive Oil, + garnish
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 tsp1 tsp1 tsp Red Pepper Flakes, + garnish
- 1 whole1 whole1 whole Yellow Onion, diced
- 1 whole1 whole1 whole Carrots, peeled & diced
- 2 whole2 whole2 whole Celery, diced
- 1 whole1 whole1 whole Orange Bell Pepper, diced
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 1.25 cups1.25 cups1.25 cups White Wine, I used Sauv Blanc
- 796 ml796 ml796 ml San Marzano Peeled Tomatoes, Canned
- 5 pieces5 pieces5 pieces Basil, Fresh, small handful
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt, Plus seasoning as we go - More to taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
MEATBALLS
- 340 grams340 grams340 grams Plant-Based Ground Beef - Impossible
- 0.5 cup0.5 cup0.5 cup Parsley, chopped + garnish
- 1 whole1 whole1 whole Egg, Large, Free-Range & Organic. Local Is Best
- 3 cloves3 cloves3 cloves Garlic, crushed & pressed / minced
- 0.5 whole0.5 whole0.5 whole Yellow Onion, finely diced
- 0.75 cup0.75 cup0.75 cup Pecorino Romano, finely shredded + garnish
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- SAUCE - Begin heating the EVOO, chili oil, garlic, and red pepper flakes in a large, deep skillet set to just below medium. Once heated, let everything sizzle together for 30 + seconds before adding the onion, celery, carrot, bell pepper, and a generous hit of both salt & pepper. Stir and cook 10 minutes until veggies have softened up a bit. Add the tomato paste and continue to stir and cook another couple minutes. Pour in your wine, scraping the bottom of the skillet to loosen up any flavour bits. season with a good pinch of salt, & let that simmer until mostly reduced, about 5 + minutes.
- Pour in the canned tomatoes. Rinse each can with about 1/3 of water, swishing all of the tomato pulp and adding that to your skillet. Increase the heat and bring your sauce to a boil. Once it starts boiling, reduce to a simmer, add the 1/2 tsp. salt & handful fresh basil, cover, and simmer for 25 minutes. Transfer the sauce to a Vitamix Blender (You can always Immersion Blend the sauce also) and blend until smooth. Return your sauce to the skillet, taste, and adjust the salt if needed. Leave covered on low.
- MEATBALLS - Preheat your oven to 400 F. While the sauce is simmering, add all of the meatball ingredients to a mixing bowl and work together until combined. Split into 4 equal sized portions and roll into 4 jumbo sized meatballs. Heat a splash of EVOO in a non-stick skillet set to about medium and once heated, add the meatballs. Let them sizzle until golden for a couple minutes, carefully flip them and let them sizzle up until golden on the second side. Once they're nice and golden brown, transfer them to a parchment lined baking sheet. Bake for 8 minutes, flip, and continue for another 5 minutes.
- For service, spoon some of your sauce on the bottom of a serving bowl / plate of choice. Nestle the meatballs into the sauce and spoon more sauce over them on the plate followed by a drizzle of chili oil. Garnish with a considerable amount of finely shredded pecorino & chopped parsley. ENJOY!
- Remaining sauce can be packed in an airtight container in the fridge for 4 - 5 days, or frozen for a couple months.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Entrées Gluten Free Grain Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1179 |
| Fat: | 66 g |
| Carbohydrates: | 93 g |
| Protein: | 65 g |
| Cholesterol: | 0 g |
| Sodium: | 3182 mg |
| Fiber: | 14 g |
| Sugars: | 30 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Saucy Jumbo Meatballs”
Leave a Reply
You must be logged in to post a comment.
I could eat these meatballs daily!