- **SEO-Friendly Ingredients List for Big Batch Meatballs and Red Sauce**
- Lean ground beef (80% lean)
- Finely grated onion
- Minced garlic cloves
- Freshly squeezed lemon juice
- Fine sea salt
- Black pepper, freshly ground
- Italian-seasoned bread crumbs
- Parmesan cheese, grated
- Eggs (2 large)
- Olive oil (for frying)
- Canned San Marzano tomatoes (28 oz or more for a richer taste)
- Crushed tomatoes (16 oz can)
- Minced fresh basil leaves (optional but recommended)
- Sugar (a pinch to balance acidity, about 1 tsp)
- Tomato paste (2-3 tbsp for depth of flavor)
- Salt and pepper for seasoning the sauce
- Oregano, dried (1-2 tsp) or fresh (1-2 tbsp)
- Basil, dried (1-2 tsp) or fresh (1/4 cup)
This list is optimized for search engines while remaining user-friendly. The keywords "lean ground beef," "San Marzano tomatoes," and "Italian seasoning" are included to ensure relevance in recipe searches.
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Steps
### How to Make Big Batch Meatballs and Red Sauce
Creating homemade meatballs and red sauce is a delightful project that can be enjoyed by everyone in your family or shared with friends at a gathering. Here’s a detailed guide on how to make big batches of both, ensuring you get the perfect flavor and texture.
#### Ingredients for Meatballs (Serves 20-30 pieces)
- **500g ground beef** (80% lean, 20% fat) - Ensure your meat is fresh and has a good balance of fat for juiciness.
- **1/4 cup grated Parmesan cheese**
- **2 cloves garlic, minced**
- **1 small onion, finely chopped**
- **1 egg, lightly beaten**
- **1 tablespoon Italian seasoning mix** (or oregano, basil, thyme)
- **Salt and pepper to taste**
#### Ingredients for Red Sauce
- **400g canned crushed tomatoes**
- **2 tablespoons olive oil**
- **1 large onion, finely chopped**
- **3 cloves garlic, minced**
- **1 teaspoon dried oregano**
- **1 teaspoon dried basil**
- **1/2 teaspoon salt**
- **1/4 teaspoon black pepper**
- **1/2 cup water**
### Step-by-Step Guide
#### Making the Meatballs
1. **Prepare the Ingredients**: Start by finely chopping the onion and mincing the garlic. Crush the tomatoes if they are not already canned.
2. **Mix the Meatball Mixture**:
- In a large bowl, combine ground beef, grated Parmesan cheese, minced garlic, chopped onions, beaten egg, Italian seasoning, salt, and pepper. Mix thoroughly but gently to avoid over-mixing.
3. **Form the Meatballs**: Roll the mixture into uniform-sized balls about 1-2 inches in diameter.
4. **Cook the Meatballs**:
- Preheat your oven to 375°F (190°C).
- Place the meatballs on a baking tray lined with parchment paper.
- Bake for 20-25 minutes or until they are brown and cooked through.
#### Making the Red Sauce
1. **Sauté Onions**:
- Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté for about 5 minutes until soft and translucent.
2. **Add Garlic and Herbs**:
- Stir in minced garlic, dried oregano, dried basil, salt, and pepper. Cook for an additional minute to allow flavors to meld.
3. **Simmer the Sauce**:
- Pour in the crushed tomatoes along with 1/2 cup of water. Bring to a boil.
- Reduce heat to low, cover, and let it simmer for at least 45 minutes, stirring occasionally. This allows the flavors to deepen and the sauce to thicken slightly.
### Tips for Success
- **Use Fresh Herbs**: For an extra burst of flavor, add fresh herbs like parsley or basil towards the end of cooking.
- **Consistency Check**: If you prefer a thinner consistency, add more water; if thicker, let it simmer longer without adding liquid.
- **Store Properly**: Let both meatballs and sauce cool before storing. Meatballs can be refrigerated for up to 3 days, while red sauce can be stored in the refrigerator for up to 5 days or frozen.
By following these detailed steps, you will have a delicious big batch of homemade meatballs and red sauce that is perfect for any gathering or meal. Enjoy your cooking!