Meatball tomato sauce

Particularities
- Serves10 to 12
- Prep time40 mins
- Cook time3 hours 10 mins
- Timeout5 mins
- FreezingFreezes well
Ingredients
Meatballs
- 2 cups of a bread loaf, diced
- 1/2 cup of 15 % cream
- 1 yellow onion
- 500 g of ground beef
- 500 g of ground veal
- 500 g of ground pork
- 1/2 cup of fresh parmesan, grated
- 2 eggs
- 2 tablespoons of fresh oregano, chopped
- Salt & pepper, as preferred
Sauce
- 1 yellow onion, sliced in four pieces
- 2 large carrots, peeled
- 1 box (227 g) of white mushrooms
- 2 tablespoons of olive oil
- 2 garlic cloves, chopped
- 1 can (156 ml) of tomato paste
- 1 bottle (675 ml) of strained tomatoes
- 2 cans (796 ml) of whole tomatoes
- 1 tablespoon italien seasoning, store-bought
- 1/4 teaspoon of cinnamon
- 3 tablespoons of maple syrup
- Salt & pepper, as preferred
Steps
- Blend the loaf of bread in a blender, along with the cream and onion. Pour into a bowl and then add the meatball ingredients to it. Season well, stir until well-combined and refrigerate.
- Blend the onion, carrots and mushrooms in a blender.
- Heat the olive oil in a large Dutch oven and then brown the vegetable mix for 5 minutes. Add the garlic and tomato paste and continue cooking for 2 minutes.
- Pour the remaining sauce ingredients and then crush the tomatoes with a masher. Set aside.
- Preheat the oven to 325°F.
- Wet your hands slightly, shape a few golf ball size meatballs. Lay them out side-by-side in the tomato sauce, cover and cook in the oven for 3 hours.
- Check the seasoning, and serve with pasta.
Tips & tricks
How to freeze :
Freeze in individual or family size airtight containers.
How to thaw :
Either in the fridge the night before, in a microwave or in a pot on the stove.
Can be frozen for :
Approximately 3 months.
Recipe published on August 19, 2018