Meatballs & Weekday Sauce 2.0: Advanced Level Sauce & Meatballs 17 Years in the Making

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often cheaper.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is cheaper and has a neutral flavor.

Combine ground beef, ground pork, and ground veal in a bowl.

Crack 2 eggs into the meat mixture and mix thoroughly to coat every fiber of the meat with egg.

Set the meat and egg mixture aside.

In a separate bowl, prepare the slurry by combining breadcrumbs (3/4 to 1 cup), ricotta cheese (2 tablespoons), and some tomato puree from the can of whole peeled tomatoes.

Add grated garlic (2 cloves) to the slurry mixture.

Chop fresh parsley and add it to the slurry.

Season the slurry with salt and fresh cracked black pepper and mix well by hand.

Break up the slurry and mix it into the meat and egg mixture thoroughly by hand.

Let the meatball mixture chill in the fridge for at least 1 hour, preferably overnight, to allow flavors to marinate.

Prepare the weekday sauce by discussing the quality of tomatoes, specifically San Marzano and California tomatoes.

Blend the two types of tomatoes for a balanced flavor profile.

Use a food mill to puree the tomatoes, ensuring to remove seeds and pulp for a smooth consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens