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 Meatballs & 30 Minute Tomato Sauce

2 ½            Lbs. Ground beef (80/20)

1                Cup Panko Bread Crumbs

1                Large Yellow Onion finely chopped

1                28oz Can of San Marzano Diced Tomatoes

1                28oz Can of San Marzano Crushed Tomatoes

4                Tbsps Fresh Basil                   

4                Tbsps Fresh Oregeno                          

6                Cloves of Garlic 

4               Tbsps Olive Oil 

1                Egg

                  Salt

                  Pepper 

In a large mixing bowl, combine hamburger, 2 cloves of the garlic (minced), onion, 2 Tbsps Basil (finely chopped), 2 Tbsps Oregano (finely chopped), egg, bread crumbs, 1 ½ tbsps salt and 1 tbsp pepper.  Mix thoroughly, making sure that the ingredients are fully incorporated.  Roll into the size of your choice, brown on all sides in a skillet, then place on a baking sheet.  Bake, depending on size.  I make my meatballs the size of racquetballs so it takes 25-35 minutes to cook through.  You can always check for doneness with your meat thermometer.

While your meatballs are cooking, place a large saucepan on medium heat.  Add Olive Oil to pan and saute the remaining 4 cloves of garlic (minced) for 3 minutes.  Keep it moving.  Add tomatoes and cook for 10 minutes.

Add remaining Basil and Oregano.  Cook 10 more minutes then add salt to taste.

Toss with your favorite pasta and serve with shaved parmesan and fresh chopped Parsley