Better Than Your Grandma's Meatballs

Better than your Grandma’s Meatballs

Ingredients:
½ lb ground beef ½ lb ground veal
1 medium onion finely diced
1 red bell pepper finely diced 1 green bell pepper finely sliced
1 carrot diced 3 celery stalks diced
1 cup of mushrooms sliced 3 cloves garlic minced
1 handful of thyme, rosemary, parsely, sage roughly cut
1/3 cup bread crumbs 1 cup good parmesean or regianno cheese
2 eggs
1 quart of whole peeled muir glen tomatoes 1 can of crushed tomatoes
1 cup of good red wine.

Directions:
1) Start the sauce first because it needs time to develop. In olive oil sauté half of each chopped vegetable individually. With a slotted spoon set aside in another bowl. Cook until all are translucent. Make sure not to over cook the vegetables.
2) When you are finishing the last vegetable, make a well in the center of the pot. Add a healthy amount of olive oil to the center. Add the garlic and herbs. Cook until the garlic is fragrant and clear. Then mix it all into the vegetables. Take out the vegetables, garlic, and herbs.
3) Add the wine into an empty pot at medium heat. Add the whole tomatoes and break it up with a spoon. Let it cook for 5-10 minutes until the taste of the wine decreases.
4) Place all the vegetables back into the pot. Cover, lower the temperature, and let cook while you prep the meatballs.
5) Mix ground beef, veal, ½ of the onion, ½ bell peppers (red and green) ½ of the carrots, ½ of the herbs, eggs, bread crumbs, and ½ of the cheese into a bowl. Mixing with your hands is best.
6) Form the meatballs with your hands until they are the size of lemons.
7) Fry the meatballs in a pan until they are brown on each side. Do not cook them all the way through.
8) Place the fried meatballs into the pot and finish cooking them in the sauce. Cook for about 15-20 meatballs. Take one out to taste before taking it off the heat.