There is something magical about warm, comforting, and perfectly savory meatballs studded with bright green parsley and bathed in a light marinara sauce that tastes like the height of summer in Sicily. This recipe was adapted from The Wednesday Chef.
Serves 6-8 people
Cooking Time: 1.25 hrs (including inactive)
Meatballs
2 lbs of ground beef (85% lean)
1 very large bunch of parsley, chopped fine
4 slices of whole wheat sandwich bread, crusts removed
4 eggs
1 tbsp salt
1/4 tsp grated nutmeg
~1/4 cup of milk
Sauce
2 28 oz crushed tomatoes (I use Muir Glen)
4-5 cloves of garlic peeled and lightly crushed
1/4 cup of olive oil
Instructions:
Place bread into a large bowl and pour just enough milk to soak it. Once the bread is soaked and the milk absorbed, add the rest of the ingredients. Mix lightly and refrigerate for 30 minutes or up to an hour. Meanwhile, pour olive oil into a very large, wide pan, place the garlic cloves and heat on medium until the garlic starts to turn golden. Pour the tomatoes, cover almost completely and let simmer for 30 minutes.
After 30 minutes, uncover, turn the heat off and form meatballs placing them directly into the sauce. The meatballs should be almost submerged by the sauce. Simmer the meatballs for 25-30 minutes. Serve with mashed potatoes or plain rice.