Sort ingredients
laminate
QR Code
Listen
Pdf
In a large pot over low to medium heat, add olive oil and onion. Sweat the onions with no color until soft and translucent. Next add garlic and cook another 2 minutes.
Stir in red pepper flake and add balsamic or wine. Reduce by half or until the vinegar smell goes away.
Next add oregano, basil, and canned tomatoes, along with a pinch of kosher salt. Bring to a simmer while occasionally stirring. If you want a smooth marinara, you can blend it with a stick blender or puree in a blender.
Preheat your oven to 400 degrees Fahrenheit.
In a large mixing bowl, add torn bread, milk, dried oregano, and parsley and set aside.
In a separate bowl, place ground meats, eggs, parmesan, salt, pepper, onion and garlic. Next add the soaked bread mixture and mix all the ingredients evenly. Don’t over mix it.
Drizzle the olive oil on top of your meatball mixture. It will make the meat not stick to your hands as you form it into meat balls about 3” in diameter.
Bake your meatballs for about 25-30 minutes or until the internal temperature reaches 150-155F.
Next place your meatballs into your simmering sauce and cook for 30-45 minutes.
Cut your bread, if your cheese isn’t sliced, grate it. Place meatballs onto your bread with sauce, top with cheese and place in an oven to melt the cheese.