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ground chuck egg breadcrumbs Parmesan cheese dried basil salt Mozzarella olive oil onion garlic tomatoes tomato paste red pepper sugar garlic Worcheshire sauce Italian seasoning basil Pasta
Viewed: 48 - Published at: 7 years agoIngredients
- 1 pound Ground Chuck
- 1 whole Egg
- 1/4 cups Panko Breadcrumbs
- 1/4 packages Parmesan Cheese, Shredded
- 1/4 teaspoons Dried Basil
- Salt And Pepper
- 4 ounces, weight Block Mozzarella, Cut Into 1-inch Cubes
- 2 Tablespoons Olive Oil
- 1/2 whole Large Onion, Chopped
- 2 cloves Garlic
- 28 ounces, fluid Canned Crushed Tomatoes
- 6 ounces, fluid Canned Tomato Paste
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Sugar
- 1 teaspoon Garlic Powder
- 1 teaspoon Worcheshire Sauce
- 1 teaspoon Italian Seasoning
- 4 whole Basil Leaves, Chopped
- Cooked Pasta, To Serve
Method
- In a bowl combine ground meat, egg, breadcrumbs, Parmesan, dried basil, salt and some pepper.
- Mix with your hands until the mixture comes together but dont overmix.
- Take about 1/4 cup of the meat mixture, flatten it in your palm, put 1 cube of mozzarella in the middle and shape it into a meatball.
- Repeat with the rest of the meat mixture and cheese.
- In a Dutch oven over medium heat, heat up the olive oil until nice and hot.
- Drop in the meatballs and brown on all sides; dont worry if they are not cooked all the way through.
- Transfer the browned meatballs to a plate.
- Add the onions and garlic to the Dutch oven, scrape the browned bits from the bottom of the pan, and cook for 5 minutes or until the onions are translucent, stirring occasionally.
- Add in the crushed tomatoes, tomato paste and all the seasonings (just not the fresh basil), bring to a boil, then turn the heat down to low and simmer for 3 0minutes.
- Add the meatballs and simmer for another 30 minutes.
- Add the fresh basil.
- Serve over cooked pasta.
