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Eric’s Italian Meatballs

Eric’s Italian Meatballs

Copper Chef 11" Deep Dish Casserole Pan 

Recipe Type: Beef

Servings: 12

Ingredients

  • 4 pound ground beef
  • 5 unknown Eggs
  • 1 cup Breadcrumbs
  • 3 clove Garlic peeled
  • 1 unknown Small Onion, peeled and quartered
  • 0.5 cup Parmigiano cheese, grated
  • 3 tablespoon milk
  • 0.25 cup parsley chopped
  • 0.5 cup olive oil
  • 8 cup crushed tomatoes
  • 1 unknown Small onion peeled and chopped
  • 3 unknown Garlic cloves, peeled & minced
  • 1 teaspoon Sea Salt
  • 0.5 teaspoon black pepper, ground
  • 1 teaspoon onion powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Garlic powder
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 20 Basil leaves
  • 20 Basil leaves
  • 0.25 cup parsley, chopped
  • 0.25 cup parsley, chopped

Directions

Meatballs: 

1. Combine all ingredients except olive oil in a bowl.

2. Add olive oil to Casserole Pan. Heat on the stovetop med-high heat.

3. Form ground beef mixture into meatballs. Fry carefully in the olive oil.

4. Cook meatballs to desired doneness & set aside.

Sauce:

1. Drain any leftover oil out of the Casserole Pan. Place the pan back on the stovetop on medium heat. Sauté the onions and garlic until translucent.

2. Add tomatoes, salt, pepper, onion powder, garlic powder, and sugar. Stir. Add meatballs to the sauce. Cover and simmer for 1 hour.

3. Stir in basil and parsley before serving over pasta.