Raise your hand if you don't love meatballs

Meatballs are relatively simple to prepare and can be made during the week. They are soft, easy to chew and loved by young and old. They are also a wonderful place to stow healthy ingredients for picky eaters. The recipe below is fairly basic. It is easy to add things like ground carrots, onions, nuts, and/or herbs. You can also vary the flavor by adding mustard, worcestershire sauce, lemon zest, curry or chili powder. The meat you use can be easily switched up. Lamb meatballs with coriander, cumin, ground raisins and pine nuts are sublime with a yogurt and mint sauce. So be creative and entice your picky eaters to a healthy and popular dish.

Meat Balls in Sauce

Serves 6 with leftovers

1 1/4 lb. ground veal

1 1/4 lb. ground pork

1/3 c. bread crumbs

1/2 c. grated parmesan cheese

1/3 c. chopped parsley

1 egg

freshly ground black pepper

1 T. olive oil

For the meatballs:

Combine all ingredients except the olive oil. Form into golf ball sized balls. Saute meatballs in the olive oil in a non-stick frying pan over medium heat, shaking pan gently to cook all around and turning them gently, until golden brown. About 15 minutes.

For the sauce:

3 T. olive oil

3 cloves garlic, thinly sliced

1/2 t. red pepper flakes

1 28 oz, can San Marzano peeled tomatoes

large handful of basil, leaves roughly torn

1/4 t. salt

In a large skillet, heat oil and garlic over high heat until garlic is golden, about 2 minutes. Add red pepper flakes and cook another minute. Add tomatoes and simmer, breaking up the larger pieces with a wooden spoon for about 15 minutes, until sauce comes to desired thickness. Add a little water if the sauce becomes too thick. Add torn basil and salt, stirring to combine.

Assembly:

Using tongs, gently place the meatballs in the pan with the sauce. Pour the grease off of the meatball pan. Place about 3-4 T. of the sauce into the meatball pan. Over a low flame, use the sauce to deglaze the meatball pan. Return the deglazed sauce to the pan with the meatballs and sauce, and stir gently to combine. Serve hot. Okay to re-heat on a low flame when you're ready to serve.