You can't go wrong with these succulent meatballs. Moist, tender, and bursting with flavor, these versatile meatballs are sure to become a new family classic.
Ingredients
Sauce:
1 tablespoon butter
1/2 yellow onion finely diced
2 tablespoons tomato paste
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
Salt and pepper to taste
2 14- oz cans Italian-style diced tomatoes
1/3 cup heavy cream or half-and-half
Meatballs:
1/2 yellow onion
1/2 cup panko bread crumbs
1 teaspoon dried basil
1/3 cup grated Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon minced garlic
1 egg
1-1/4 pounds lean ground meat turkey, chicken, or beef all work fine
Topping:
1/2 cup shredded fresh mozzarella
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil optional
Instructions
In a large oven-safe skillet, melt the butter over medium heat. Add the diced onion and cook for about 3 minutes, until it starts to soften. Add the tomato paste, garlic, and red pepper flakes and cook, stirring constantly, for about 30 seconds.
Stir in the canned tomatoes and then salt and pepper to taste. Reduce heat to a simmer and let it cook while you prep the meatballs.
Preheat the oven to 425 degrees. Line a rimmed cookie sheet with foil and set it aside.
In a food processor, pulse the onion until it is finely diced. Add the remaining ingredients and pulse until well-combined. Roll the mix into meatballs about the size of golf balls (I used a cookie scoop) and place them on the baking sheet. Cook for 15 minutes - it's okay if they aren't cooked quite all the way through.
Take the sauce off the heat and stir in the cream or half and half. Add the meatballs to the pan of sauce, sprinkle the two kinds of cheese over the top, and put in the oven to bake until the cheese on top is bubbling and the meatballs are cooked through 10-15 minutes.
Garnish with the fresh basil, if you're using it. Serve warm over pasta or with french or garlic bread.
