Meatballs with Spicy Tomato Sauce
Ingredients:
1 pound ground beef (80/20 blend recommended)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 small onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, finely chopped
1-2 jalapeños, seeded and minced (adjust to your spice preference)
1 teaspoon dried basil
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes (or more, to taste)
Salt and black pepper to taste
Fresh basil leaves, for garnish (optional)
Instructions:
1. In a large bowl, gently combine the ground beef, breadcrumbs, Parmesan cheese, egg, parsley, 2 cloves minced garlic, oregano, salt, and pepper. Mix until just combined; do not overmix.
2. Roll the meat mixture into 1-inch meatballs.
3. Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, working in batches if necessary to avoid overcrowding the pan. Remove the meatballs from the skillet and set aside.
4. In the same skillet, sauté the chopped onion and 2 cloves minced garlic over medium heat until softened, about 5 minutes. Add the red bell pepper and jalapeños and cook for another 3-5 minutes, until slightly softened.
5. Stir in the crushed tomatoes, tomato sauce, basil, sugar, and red pepper flakes. Season with salt and pepper to taste. Bring the sauce to a simmer.
6. Return the meatballs to the skillet. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
7. Garnish with fresh basil leaves, if desired, before serving. Serve over pasta, with polenta, or alongside crusty bread.