Ingredients
-Meatballs-
3lb. ground chuck
1lb. ground Italian sausage
1/2 cup olive oil
~2 cups Italian bread crumbs
1 tsp. black pepper
1 tbsp. oregano
1 tbsp. basil
2 tbsp. parsley
1 medium onion - small dice
1/8-1/4 cup minced garlic
-Marinara Sauce-
2 (28 oz.) cans crushed tomatoes
1 (12 oz.) can tomato paste
1/2 cup olive oil
1 medium onion - small dice
1/4 cup minced garlic
2 tbsp. Parmesan or Romano cheese
1 tsp. sugar
1/2 tsp. sea salt
1/2 tsp. ground black pepper
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic salt
2 bay leaves
Preparation
-Meatballs- Heat olive oil over medium-high heat and add onions and garlic. Saute approximately 10 minutes, or until translucent. In a large mixing bowl, add in all ingredients (including onions & garlic) and mix thoroughly. Scoop out and form into approximately 1-inch balls and place on a lightly greased cooking sheet. Bake @ 400 degrees for 5-7 minutes. Remove meatballs, flip over, and return to oven for another 5-7 minutes or until internal temperature is 160 degrees. Add to marinara sauce in slow cooker or freeze for later use.
-Marinara Sauce- Heat olive oil over medium-high heat and add onions and garlic. Saute approximately 10 minutes or until translucent. Transfer onions and garlic to a sauce pot or slow cooker and add all other ingredients. Cook over low heat for approximately 1 hour and remove bay leaves. Add in meatballs and cook over low for about an hour or as needed.
