Saucy Jumbo Meatballs

Saucy Jumbo Meatballs

​Prep Time: 25 Min
Cook Time: Approx 1 Hour

Yields: 4 Jumbo Meatballs

What You Need

SAUCE

• 3 Tbsp. EVOO
• 1Tbsp. Chili Oil
• 4 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes
• 1 Yellow Onion, diced
• 1 Carrot, peeled & diced
• 2 stalks Celery, diced
• 1 Orange Bell Pepper, diced (any colour works, just not green
• 1 Tbsp. Tomato Paste
• 1 1/4 C White Wine ( I used Sauv Blanc
• 2 x 398ml Whole Italian Tomatoes ( I used the Rodolfi Brand) + Water (See Recipe)
• Small Handful Fresh Basil
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper

MEATBALLS

• 340g Impossible Beef
• 1/2 C Fresh Parsley, finely chopped
• 1 Large, Free-Range Egg
• 3 cloves Garlic, crushed & pressed / minced
• 1/2 Yellow Onion, finely diced
• 3/4 C Pecorino, finely shredded
• 1/2 Tsp. Red Pepper Flakes
• 1/2 Tsp. Himalayan Salt
• Cracked Pepper

GARNISH - Chopped Parsley, Pecorino, Pepper Flakes, Chili Oil

Directions

• SAUCE - Begin heating the EVOO, chili oil, garlic, and red pepper flakes in a large, deep skillet set to just below medium. Once heated, let everything sizzle together for 30 + seconds before adding the onion, celery, carrot, bell pepper, and a generous hit of both salt & pepper. Stir and cook 10 minutes until veggies have softened up a bit. Add the tomato paste and continue to stir and cook another couple minutes. Pour in your wine, scraping the bottom of the skillet to loosen up any flavour bits. season with a good pinch of salt, & let that simmer until mostly reduced, about 5 + minutes.​

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• Pour in the canned tomatoes. Rinse each can with about 1/3 of water, swishing all of the tomato pulp and adding that to your skillet. Increase the heat and bring your sauce to a boil. Once it starts boiling, reduce to a simmer, add the 1/2 tsp. salt & handful fresh basil, cover, and simmer for 25 minutes. Transfer the sauce to a Vitamix Blender (You can always Immersion Blend the sauce also) and blend until smooth. Return your sauce to the skillet, taste, and adjust the salt if needed. Leave covered on low.​

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• MEATBALLS - Preheat your oven to 400 F. While the sauce is simmering, add all of the meatball ingredients to a mixing bowl and work together until combined. Split into 4 equal sized portions and roll into 4 jumbo sized meatballs. Heat a splash of EVOO in a non-stick skillet set to about medium and once heated, add the meatballs. Let them sizzle until golden for a couple minutes, carefully flip them and let them sizzle up until golden on the second side. Once they're nice and golden brown, transfer them to a parchment lined baking sheet. Bake for 8 minutes, flip, and continue for another 5 minutes.​

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• For service, spoon some of your sauce on the bottom of a serving bowl / plate of choice. Nestle the meatballs into the sauce and spoon more sauce over them on the plate followed by a drizzle of chili oil. Garnish with a considerable amount of finely shredded pecorino & chopped parsley. ENJOY!
• Remaining sauce can be packed in an airtight container in the fridge for 4 - 5 days, or frozen for a couple months. <3

HAPPY VEG