Skillet Meatballs in Tomato Sauce

Skillet Meatballs in Tomato Sauce




Prep Time: 25 Min
Cook Time: 45 - 50 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

Meatballs

• 340g Beyond Beef
• 1/2 Small Yellow Onion, finely diced
• 2 cloves Garlic, crushed & minced
• 1 Piece Bread
• 2 Tbsp. 2% Milk
• 1/2 C Fresh Parsley, finely chopped
• 2 Tbsp. Fresh Basil, chopped
• 1/3 C Grana Padano, grated
• 1/2 Tsp. Dried Oregano
• 1/4 Tsp. Red Pepper Flakes
• 1/2 Tsp. Sea Salt
• Cracked Pepper

Sauce

• 3 Tbsp. EVOO
• 1/2 Tbsp. Pepperoncini In Oil
• 1 Yellow Onion, minced
• 4 cloves Garlic, crushed & minced
• Handful Fresh Basil, torn
• 1/2 Tbsp. Tomato Paste
• 1/2 C White Wine
• 796ml Whole San Marzano Tomatoes
• 1 Tsp. Dried Oregano
• 1/2 Tsp. + Sea Salt

GARNISHES - Grana Padano, Fresh Herbs

DIRECTIONS 

• In a medium sized mixing bowl, tear the bread in to small chunks and pour the milk over it, allowing it to soak for a couple of minutes. Next, add everything else to the bowl and mix until combined. Shape the mixture in to 12 meatballs, approximately 1 1/2 heaping Tbsp. of the "meat" per ball and place the formed balls on a plate.
• Begin heating a 10" skillet set to about medium heat. Drizzle in some EVOO and once warmed, add the meatballs to the skillet. Sear them on 2 / 3 of the sides and once seared, remove them from the skillet and set them on to a plate. Cover them and set aside.
• Return the skillet to the heat and add the EVOO, pepperoncini, garlic, and oregano. Stir and let everything sizzle for 30ish seconds before sprinkling in the torn basil and allowing another 30 seconds or so. Add the onion and a good pinch of salt & cook until translucent. Stir in the tomato paste and allow another minute of cooking before pouring in the wine. Simmer the wine until reduced before adding the whole tomatoes. Use a potato masher to break up the whole tomatoes and bring the sauce to a boil. Once boiled, add the 1/2 tsp. salt, reduce heat to medium low, cover, and simmer 25 minutes.
• Once the sauce is completed, get back in there with the potato masher and mash the sauce until no large chunks are discernable. Taste the sauce and add additional salt if desired. Place the meatballs in to the skillet, nestling them in to the sauce. Cover and continue to simmer for 7 minutes. Flip the meatballs and simmer uncovered for another 7 - 10 minutes, flipping again at some point through the cooking process. 
• Remove from heat and garnish with fresh herbs like parsley & basil, and a good sprinkling of grated grana padano.
• Serve with crusty bread for dipping & ENJOY!

HAPPY VEG