STUFFED MEATBALLS W/ RED WINE SAUCE

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

Break 2 slices of potato bread into pieces and place in a bowl.

Add whole milk to the bread and press down to soak; let sit for 2-3 minutes.

In a large bowl, combine ground beef and Italian sausage.

Season the meat with Italian seasoning, garlic powder, kosher salt, and smoky paprika.

Add a cheese blend of mozzarella, provolone, Romano, and Italian cheese to the meat mixture.

Add 1 egg to the meat mixture.

Incorporate the soaked bread mixture into the meat mixture, mixing gently about 20-25 times to avoid overmixing.

Form medium-sized meatballs and create a pocket to stuff with more cheese before rolling into balls.

Place the meatballs into a cast-iron skillet and drizzle with olive oil or vegetable oil.

Bake the meatballs in a 375°F oven for about 20 minutes.

In the meantime, melt a whole stick of butter in the skillet over medium heat.

Add frozen onions and bell pepper to the skillet and sauté until translucent.

Add tomato paste to the skillet and cook for 40 seconds to 1 minute to bloom the paste.

Add dry seasonings to the tomato paste mixture and stir.

Pour in red wine and let it cook down a bit.

Add canned crushed tomatoes to the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens