Italian Meatballs with Dark Balsamic Red Sauce
Italian Meatballs with Dark Balsamic Red Sauce
Rated 4.8 stars by 8 users
Author:
Olivelle
Servings
6
Prep Time
15 minutes
Cook Time
60 minutes
Get ready to dive into a plate of pure comfort with these juicy, tender meatballs smothered in a rich and aromatic red sauce. The secret? Our Dark Balsamic of Modena, which transforms this classic dish into something extraordinary. Whether you're serving it for Sunday dinner or a cozy weeknight meal, these meatballs will steal the show and leave you wanting seconds!
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Ingredients
For the Meatballs
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1lb Ground Beef
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1lb Ground Pork
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⅓ cup Yellow Onion, grated
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2 Tbsp Dark Balsamic Vinegar of Modena
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1 Tbsp Miscuglio Italian Dried Herb Blend
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1 tsp Black Garlic Infused Sea Salt
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⅓ cup Panko
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1 Egg
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⅓ cup Parmesan Cheese, grated
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2 Tbsp Garlic & Herb Infused Olive Oil
For the Red Sauce
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1 Tbsp Garlic & Herb Infused Olive Oil
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2 Large Cloves Garlic, minced
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¼ cup Tomato Paste
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1 tsp Black Garlic Infused Sea Salt
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28 oz Canned Tomato Sauce
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¼ cup Water
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3 Tbsp Miscuglio Italian Dried Herb Blend
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¼ cup Dark Balsamic Vinegar of Modena
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Parsley and Grated Parmesan Cheese, to finish
Directions
Preheat the oven to 375F.
In a large bowl, combine ingredients for meatballs except for the 2 Tbsp Garlic & Herb Infused Olive Oil. Scoop out 2 Tbsp of the mixture at a time and form into balls, setting aside until all the meatballs have been formed.
On the stove, heat a Dutch oven or an oven safe sauté pan over medium heat. Add in the 2 Tbsp Garlic & Herb Infused Olive Oil. Once hot, add in meatballs. Cook 2-3 minutes until a crust forms then flip and cook another 2-3 minutes. Remove from the pan.
To make the sauce, drain the oil from the pan then add in 1 Tbsp Garlic & Herb Infused Olive Oil, garlic cloves, tomato paste, and 1 tsp Black Garlic Infused Sea Salt. Let cook 1-2 minutes until fragrant. Add in canned tomato sauce, water, Miscuglio Italian Dried Herb Blend, and Dark Balsamic Vinegar of Modena, stir to combine.
Bring to a simmer and then add meatballs back to the pan. Cover and transfer to the oven, cook for 30 minutes.
Plate meatballs and sauce. Top with fresh parsley and more grated parmesan cheese, enjoy!
1 comment
Carolee Dezendorf
Made this over the weekend absolutely the best sauce ever my husband and I could not stop eating will be making this recipe often !!!!!
Made this over the weekend absolutely the best sauce ever my husband and I could not stop eating will be making this recipe often !!!!!