Spaghetti, Meatballs and pasta sauce

Meatballs

20 - 1.5 oz meatballs

Ingredients:

Meatballs

·       1 lb. sweet Italian sausage

·       1 lb. ground beef 80-20

·       1 C Parmesan cheese - grated

·       1/3 C Fresh basil - chiffonade cut

·       3 T Fresh oregano - diced

·       2 eggs - beaten

·       2 C breadcrumbs

·       ½ C water

·       1 C Italian Breadcrumbs 

Sauté mixture:

·       1 Large yellow onion - diced

·       2 T Garlic - minced

·       1 tsp Crushed red pepper

·       Olive oil

Other

·       3 C pasta sauce

Directions:

1.     Mix all the meatball ingredients together with your hands

2.    If the mixture is too loose, add more breadcrumbs

3.    Roll into the size of a golf ball 

4.     Heat olive oil and sear the meatballs

5.    Transfer to the pasta sauce and simmer for 45 minutes

Sous Vide method

1.     Add 4 to a small zip lock bag, repeat until they are all bagged

2.    Heat your Sous Vide to 140°

3.    Cook for 90 minutes

4.     Remove them from the bags and sear in olive oil to get a light char on the outside

5.    Add to the sauce until ready to serve 

Simmer method

1.     Add olive oil to a pan and sear the meatballs

2.    Bring sauce to a simmer

3.    Add the meatballs and simmer for an hour or two  

4.     Notes: great for freezing. I made one batch of these, used 1/3 for dinner and froze the rest.