Sunday Meatballs

We love this recipe for fall and winter as it is the perfect dish for a Sunday afternoon or evening when you need a little comfort food along with some rest and relaxation. It is popular with kids too!

Ingredients:

Extra-virgin olive oil

1.5 slices white sourdough bread

1/2 cup of whole milk, as needed

1.5 lb BRB ground beef

1 tablespoon Italian seasoning spice blend OR Molly’s Mills Idahoan spice blend

3/4 sweet onion minced

2 large eggs

1/2 cup fresh parsley, finely minced

1/2 cup red wine

1 28 0z can peeled San Marzano tomatoes, crushed

1/2 cup sun-dried tomatoes drained, chopped

4 pickled jalapeno slices, minced

2 teaspoons dried basil

2 teaspoons dried parsley

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon crushed red pepper flakes

Kosher salt,

fresh ground pepper

8 oz mozerella shredded

8 oz parmesan cheese, finely grated

fresh basil and/or oregano for serving

Directions:

1. Preheat oven to 450°. Grease 9x13 inch baking dish with olive oil.

2. Remove crust from bread, cut into small cubes and place in a bowl. Pour over enough milk to moisten the bread completely. Let it soak 5-10 minutes. Drain the excess milk from bowl and gently squeeze the cubes to remove excess milk.

3. Combine bread, eggs, minced onion, fresh parsley, 1 tablespoon of Italian seasoning OR 25 grinds of Molly’s Mill Idahoan spice blend, 2 teaspoons salt, 10 grinds of fresh pepper into large bowl and mix well.

4. Add ground beef to bread mixture and mix well with your hands. Mix thoroughly but gently. Avoid over mixing any more than necessary.

5. Grease hands w some olive oil to keep the mixture from sticking and make 2-3 tablespoon meatballs. Place meatballs in the prepared baking dish and bake for about 12 minutes, until the meatballs are browned on the outside but not yet cooked through in the middle.

6. Meanwhile, in a medium bowl combine the wine, crushed tomatoes, sun-dried tomatoes, jalapeño, dried basil, dried parsley, oregano, thyme, red pepper flakes and a big pinch of salt and pepper. Stir to mix well.

7. Pour the sauce over the meatballs. Cover the pan with foil and bake about 15 minutes more, until the meatballs are cooked through. Remove the foil and sprinkle evenly with the cheeses. Return to the oven, uncovered, and bake until the cheeses are melted and gold about 10 minutes.

Serve over your favorite pasta, topped with fresh basil and/or oregano. Enjoy!