Italian Meatballs
This recipe includes homemade meatballs and two separate sauces that I love mixed together as one, but learn the technique and use these sauces on their own or with frozen meatballs. This also makes a great appetizer.
Ingredients
- 3 lbs ground turkey or beef or a combination with sausage
- 1 sweet onion finely diced
- 3 cloves garlic presed
- 1 tbsp Italian seasoning
- 2 tsp fresh cracked pepper
- 2 tsp salt
- 1 cup fresh parsley chopped
- 2 28 oz cans crushed tomatoes
- 6 cloves garlic pressed
- 1 large sweet onion diced
- 3 tbsp fresh basil
- 1 tbsp Italian seasoning
- 2 tsp dried oregeno
- 1 Tbsp red pepper flakes
- Salt and Pepper to Taste
- 3 tbsp butter
- 3 tbsp flour gluten free
- 3 cloves garlic
- 1 cup chicken stock
- 1 cup milk
- 1/4 cup shredded parmesan cheese
- 3 lbs brussel sprouts
- olive oil
- 2 tbs balsamic vinegar
Instructions
- Meatballs: Mix together ground meat, diced onion, 1 1/2 TBS Italian seasoning, garlic, parsley, salt and pepper. Make into small meatballs. I use a cookie scoop. You should get about 70 meatballs. Bake at 375 for 35 minutes or until done.
- Make Red Sauce: In large skillet, saute onions and garlic, add crushed tomatoes, basil, italian seasoning, salt and pepper to taste and simmer 20 minutes until flavors blend.
- Make White Sauce. In large skillet melt butter, add garlic and flour and cook 2 minutes, until flour is cooked. add chicken stock and whisk, add milk. keep stirring over low heat. add 1/4 cup shredded parmesan cheese, salt and pepper.
- Mix sauces and meatballs together and simmer 5 minutes.
- Cut ends off brussel sprouts and clean outside leaves. Cut larger ones in half. Saute with olive oil 15 minutes or until cooked through. Add salt pepper and balsamic vinegar.
