Hi all! How’s your Wednesday going? I knocked out one of my “Big 3” final assignments today–an Inorganic Chem exam at 8am! One down, two to go. A week from today I’ll be done with my college degree 🙂
Today I want to share a recipe that me and my husband put together yesterday. Well, it’s really his recipe, but I made it while he was working, with a little supervision and taste-testing from him as I went along 😉 This is a light, herb-y sauce, full of flavor and texture but not overly sweet. We let it simmer for a few hours before dinner, and the smell was glorious!
Meatballs are classic comfort food. These are moist, garlicky, and perfectly complimented by the sauce. And making them is fun! Get your hands dirty and mix that meat and eggs and herbs together–I promise you’ll have a good time.
Start with the sauce first, so it can start to simmer as you make the meatballs.
1 T extra virgin olive oil
1 drop Oregano essential oil (make sure it’s pure, therapeutic grade and safe for ingestion)
2 drops Basil essential oil
1/3 large onion, minced
3 cloves garlic, minced
3 cans organic tomato sauce
1 can organic diced tomatoes (I used one with garlic & herbs)
A little less than one small can tomato paste (I used 1-2 T. in another recipe and froze the rest like Jenna does. Never goes to waste!)
2 t. each dried basil, oregano, garlic powder
1/2 t. red pepper flakes
2 bay leaves
salt and pepper to taste
1. Heat olive oil and essential oils in a deep pot.
2. Mince the onion and garlic, and add to pot. The mandolin makes this soo easy. This kitchen tool won’t break the bank, and it will save so much time slicing things! Talk about even slices of sweet potatoes sliced in seconds to bake into chips. Mmmm…
3. Cook onions and garlic, stirring occasionally, until slightly softened. We don’t need them cooked to translucency here, because they’re going to cook plenty while the sauce simmers later.
4. Add tomato paste, canned tomato sauce, and canned diced tomatoes and give it a good stir.
5. Add herbs, garlic powder, and bay leaves and stir.
Now start the meatballs!
1 1/2 lb grass-fed ground beef
1 lb ground pork
2/3 c. breadcrumbs
3 cloves garlic, minced
2 t. each basil, oregano, garlic powder
1 t. dried onion flakes
1/4 t. red pepper flakes
salt and pepper
Add everything to a large bowl and mix well with hands. You reallllly want to work it here, squeezing and almost kneading the mixture so everything gets incorporated well.
I make a tester meatball to make sure the flavors are strong enough. It’s easy to underseason because sometimes it looks like so much when really it’s nowhere near enough herbs or salt. I just fry the tester up in a pan of oil and adjust the mix to taste. If it tastes great, you’re good to go!
While you’re waiting for the tester to cook, pour yourself a glass of coconut water because the kitchen’s getting hot and you’ll need something to cool yourself down. (Great deals on coco water at Costco! It’s full of electrolytes, B vitamins, and potassium, possibly lowers blood pressure. Drink up!)
Shape meatballs in your hands and gently place into pot of sauce. Try to cover them by softly pressing down, and DO NOT STIR after adding meatballs! They will fall apart!
Now, cover and simmer away. You can eat as soon as the meatballs are done, or continue simmering for several hours.
Serve with spaghetti and, in our case, gluten-free focaccia (recipe from Karina, the Gluten Free Goddess).
Side note: this bread was fabulous. I was so impressed with the texture! It did not feel GF. Can’t wait to make some sandwiches with it later this week.
Let me know how you like the sauce if you give the recipe a try!