Meatballs - ATK

No Brown Meatballs from ATK

Ingredients

Meatballs

•  1 sleeve saltines
• 2 cups whole milk
• 4 oz grated parmesean
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons pepper
• 1/2 teaspoon ground red pepper
• 4 lbs ground beef (or beef/pork mixture)

Tomato Sauce

• 20 cloves of garlic, smashed
• 1/2 cup extra virgin olive oil
• 1 teaspoon red pepper flakes
• 2 teaspoons salt
• 4 28-oz cans of tomatoes (whole or crushed)

Directions

1. Crush saltines and soak in milk for at least 5 minutes.
2. Add spices and cheese then mix well.
3. Add ground beef and gently mix until combined. Refrigerate
4. In large pot, add olive oil and garlic. Heat over low for ~10 minutes or until lightly browned, flipping occasionally. 
5. Stir in red pepper flakes and salt, heat for 30 seconds. 
6. Add tomatoes. If using whole tomatoes, use a stick blender to blend until only small chunks remain. Heat to simmering. 
7. Using medium (scant 1/4 cup) scoop, drop meat mixture into the simmering tomato sauce. Cook for 45 minutes, stirring gently. Season to taste.

Delicious on their own. 

Delicious on a sub + melty cheese. 

Delicious with any kind of pasta. 

Add beef in AFTER you mix all the spices/cheese then mixvery gently. 

You don't have to roll balls, you can drop directly from the scoop to the bubbling sauce.

Be GENTLE with the heat. Burned garlic = BAD

It's delicious and very saucy.

Option to serve: cut into slightly smaller chunks and combine with half cooked pasta. 

Top with cheese and bake until warm and bubbly.