Basil Meatballs in Buttery Tomato Sauce
- Prep Time 20 minutes
- Cook Time 1 hour
- Estimated Cost $9.50
- 12 Comments
As if you need reminding, today is the ten-year anniversary of 9/11.
You could add grated Parmesan cheese if you wanted, but the sauce and meatballs are so rich, I doubt you will.
- 1 28-oz. can whole, peeled Roma tomatoes $2
- 5 tbsp unsalted butter $1 for a stick
- 1 onion, peeled and halved $0.50
- salt Pantry
- 1 lb ground beef (80/20 is fine) $3.50
- 1 egg 12 for $1.50
- 3 cloves garlic, chopped Pantry
- 1 small handful basil leaves, sliced thinly, plus more for garnish $1 for a bunch
- large pinch of freshly-ground black pepper Pantry
Recipe Serves Serves 2-3.
- Combine tomatoes, butter and onion in a medium pot over medium-high. Bring to a light boil, then turn heat down to medium-low so the sauce is simmering.
- Let cook, uncovered, for 40-45 minutes, until you see droplets of butterfat rise to the surface. Remove from heat.
- Use tongs to fish the onion out of the sauce and set it aside.
- Season sauce with salt to taste.
- Preheat the oven to 375 degrees F.
- Let the onion cool, then chop it very finely (or use a food processor for this). Place in a mixing bowl.
- To the onion, add a generous pinch of salt, the beef, the egg, the garlic, the basil leaves and the pepper.
- Use hands to mix well.
- Form into golf ball-sized balls and place on an ungreased baking sheet.
- Bake for 16-20 minutes, until meatballs are cooked through, but juicy. Leave the oven on.
- Spoon the sauce into a medium baking dish or oven-proof bowl.
- Nestle the meatballs into the sauce, pop in the oven for just a few minutes to heat well, then serve immediately. You may also divide the sauce and meatballs between ramekins or smaller oven-proof bowls for individual servings.
- Top with more basil and serve.