Italian Meatballs with Dark Balsamic Red Sauce
These Italian meatballs are savory, tender, and simmered in a rich, dark balsamic red sauce. Perfect served over pasta or on their own with a side of crusty bread. A comforting and crowd-pleasing dish for any night of the week.
View Original PDFIngredients
Meatballs
- 1 lb Ground Beef
- 1 lb Ground Pork
- ⅓ cup Grated Yellow Onion
- 2 Tbsp Dark Balsamic Vinegar of Modena
- 1 Tbsp Miscuglio Italian Dried Herb Blend
- 1 tsp Black Garlic Infused Sea Salt
- ⅓ cup Panko
- 1 Egg
- ⅓ cup Grated Parmesan Cheese
- 2 Tbsp Garlic & Herb Infused Olive Oil
Red Sauce
- 1 Tbsp Garlic & Herb Infused Olive Oil
- 2 Large Cloves Garlic, minced
- ¼ cup Tomato Paste
- ¼ cup Water
- 1 tsp Black Garlic Infused Sea Salt
- 28 oz Tomato Puree
- 3 Tbsp Miscuglio Italian Dried Herb Blend
- ¼ cup Dark Balsamic Vinegar of Modena
- Parsley and Grated Parmesan Cheese, to finish
Directions
- Preheat the oven to 375°F.
- In a large bowl, combine all meatball ingredients except the olive oil. Form into 2 Tbsp-sized balls.
- Heat a sauté pan over medium heat and add 2 Tbsp Garlic & Herb Olive Oil. Sear meatballs for 2–3 minutes per side until a crust forms. Remove from the pan.
- For the sauce, drain the pan then add 1 Tbsp Garlic & Herb Olive Oil, garlic, tomato paste, and sea salt. Cook for 1–2 minutes until fragrant.
- Add tomato puree, water, Miscuglio herb blend, and dark balsamic vinegar. Stir to combine and bring to a simmer.
- Return the meatballs to the pan, cover, and transfer to the oven. Bake for 30 minutes. (If your pan isn’t oven-safe, transfer sauce and meatballs to a covered oven-safe dish.)
- Serve meatballs topped with sauce, fresh parsley, and additional Parmesan cheese. Enjoy!