Meatballs

This recipe makes a lot of meatballs but the leftovers make great sandwiches and they freeze well if want to save them for another day.

Meatballs

2 lb ground beef

1/2 lb ground lamb

1/2 lb ground mild Italian sausage

2 cloves garlic, minced

2 sprigs fresh thyme leaves

2 slices white bread, crusts removed and pulsed into course breadcrumbs

1/4 cup red wine

2 Tbsp milk

1 egg beaten

1/2 cup parmesan cheese

2 tsp salt

1 tsp ground pepper

1 tsp nutmeg

In a large bowl mix the beef, pork and lamb until well combined then set aside. In a separate bowl, mix remaining ingredients until the breadcrumbs absorb the liquid then add the mixture to the meat. Mix with your hands until the meat and bread mixture are well combined but don’t over mix.

Form meat mixture in to balls. I like to make them about 1 1/2 inches thick which makes about 24 meatballs. Set meatballs aside while you prepare the sauce.

Sauce

1 small yellow onion quartered

1 large carrot, pealed

2 garlic cloves, skin removed

1 28 ounce can tomato puree

1 Tbsp tomato paste

1 Tbsp fresh thyme leaves

1 cup red wine

1/2 cup half and half

salt and pepper

2 Tbsp canola oil

!/2 cup fresh basil

Blend carrot, onion and garlic in a food processor until smooth and set aside.

Heat a Dutch oven over medium high heat until smoking. Add the oil then one layer of meatballs, allowing enough space for them to brown. If you overcrowd the pot the meatballs will steam and you won’t get the nice crust. Turn the meatballs a couple of times to brown them all over. This takes about 6-7 minutes. Set browned meatballs aside while you repeat this step with the rest of the meatballs.

In the same pot add the the carrot/ onion mixture and cook until they soften and just start to brown. Add fresh thyme, nutmeg and tomato paste. Sauté for 1 minute then add the red wine, scraping up all of the brown meatball bits from the bottom of the pan. Stir in the tomato puree then bring to a simmer. Let the sauce simmer uncovered on low heat for about 15 minutes. Taste the sauce and season with salt and pepper before gently adding your meatballs to the sauce. Put the top back on the pot then simmer the meatballs in the sauce until just cooked through and slightly pink inside. Turn off the heat then stir in the cream. Taste the sauce again and season with more salt if necessary then stir in chopped fresh basil.