Meatballs with Italian Sauce

We love these meatballs. We cook them in the accompanying sauce, or smoke them and serve them with the sauce over spaghetti or on rolls as sandwiches.

Here they are with sauce and provolone on a roll:


Wrapped in bacon and cooking on the smoker (along with a fattie):


Bacon-wrapped smoked meatballs over pasta, with parmesan:


And smoked on a roll:


This is a combination of a few different recipes I've found on the internet.

The important part is to let the meatballs set overnight in the refrigerator before cooking.

For the meatballs:

Makes: About 15 large meatballs
Prep time: 20 minutes
Cook time: 12 hours, plus (see text)
Printable Recipe

Ingredients:

• 1 1/2 lbs ground beef
• 1/2 lbs ground pork
• 1 egg, beaten
• 1/2 cup fresh grated parmesan cheese
• 1/3 cup Panko breadcrumbs
• 2 T garlic, minced
• 1/2 t salt
• 1 t fresh ground black pepper
• 1/3 cup milk
• 1 t dried oregano
• 1/4 cup parsley, chopped

Note: You can use more pork if the beef you are using has a higher fat content (80-20 or more).

1. Place all ingredients in a large bowl and mix well, using your hands.

2. Shape into meatballs and place on a wax paper-lined pan. Cover with plastic wrap and refrigerate for at least 12 hours.

3. To cook, place in the sauce (see below) and simmer for 40 minutes. Or, place on a 225 F smoker and smoke 2-3 hours. You can also bake the meatballs at 325 F for 25 minutes.

For the sauce:

Makes: 10 servings
Prep time: 25 minutes
Cook time: 6 hours

Ingredients:

• 2 T olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 bay leaves
• 1 T dried oregano
• 1 T dried basil
• 2 t red pepper flakes
• 1 (6 oz) can tomato paste (can sub sauce)
• 1/3 cup red wine
• 2 (28 oz) cans crushed tomatoes
• 2 (28 oz) cans diced tomatoes

1. Heat oil in a large pot over medium-high heat.

2. Add the onions, oregano, basil, bay leaves, red pepper flakes, and salt and pepper to taste and cook until the onions are softened.

3. Add the garlic and cook for 2 more minutes.

4. Add the tomato paste and stir to combine.

5. Add the wine and stir to combine.

6. Add all of the tomatoes. Do not drain first. Bring to a boil and reduce to a simmer and continue cooking for up to 6 hours, stirring occasionally.