Kitchen Happiness

Pasta. Sauce. Meatballs. It’s essential. Here is a recipe I came across on The Parsley Thief‘s blog. Not only do they give you their grandma’s recipe, but a homemade sauce recipe as well. Check out their site as well as the recipe below:

Makes 16 – 2″ meatballs, and enough sauce for 1 lb. of pasta

For the Meatballs:

  • 1 3/4 cups fresh bread crumbs (3 3/4 ounces)
  • 1/2 cup milk
  • 2 pounds ground beef
  • 3/4 cups freshly grated Parmigiano Reggiano cheese
  • 2 large eggs, beaten
  • 1/3 cup finely chopped flat-leaf parsley
  • 1 teaspoon sea salt
  • freshly ground black pepper (about 10 grinds)

For the Sauce:

  • 2 (28 ounce) cans of whole, peeled tomatoes (I like to use San Marzano tomatoes)
  • 1 large clove garlicsmashed
  • 4 tablespoons butter
  • 1/2 teaspoon sea saltor to taste

Directions:

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