Game Changer Meatballs in Tomato Sauce with Mushrooms
- 2 – 28 oz cans whole tomatoes
- 3 tbsp olive oil
- 6 garlic cloves, chopped
- 1 tsp sugar – 2 tsp red pepper flakes – 1 tsp salt
- 4 dashes Worcestershire sauce
- 1 bay leaf
- bunch of fresh basil, torn
Crush the whole tomatoes with your clean hands, you can use a masher but I promise it is way more satisfying to squeeze the tomatoes!
Place them in a sauce pan with the garlic, olive oil, sugar, salt, worcestershire and bay leaf.
Bring to boil and reduce to a healthy simmer. Simmer for about 25-30 minutes.
Remove bay leaf, you may use an immersion blender to give it a smoother consistency, but we opted to have it a bit more textured.
Salt to taste and set aside.
Meatballs: (makes approx. 21 2″ meatballs)
- 1/2 lb ground beef
- 1 lb ground pork
- 3-4 tbsp Big Cove Foods: The Game Changer spice blend
- 1/2 cup grated parmesan cheese, plus extra for serving
- 2 eggs
- 1/2 onion, diced
- 12 saltine crackers
- 1/2 cup milk
- 2 dashes Worcestershire sauce
- Pinch of salt
- olive oil
- 8 oz mushrooms, cleaned and quartered
- spaghetti noodles
In a small bowl, crush up the saltine crackers with your hands and pour in the milk. Allow the crackers to get soggy.
In a large bow, combine the beef and pork, The Game Changer spice blend, parmesan, eggs, onion, worcestershire, pinch of salt and “soggy” crackers. Combing well, but do not over mix.
Roll meat into approximate 2″ balls, placing on a large plate, or cutting board, as you work.
Using a large cast iron pan, or large heavy bottom sauce pan, add a good coating of olive oil (approx. 1/2 cup) and heat on medium high. Wait for the oil to get hot before adding 1/3 of the meat balls, you don;t want to over crowd the pan as it will lower the temperature of the oil in the pan. Allow the one side to brown before turning over and browning the other side. Each side should take about 2-4 minutes. If the meat starts to break apart when flipping, it may need more time to sear. Very carefully move to a paper towel lined plate and repeat until all have been browned.
Turn the heat to about a medium and leave all but 2 tablespoons of the oil in a pan.
Add the mushrooms. Cooking until softened and browned slightly.
Add the tomato sauce.
Gently nestle meat balls in the sauce, shaking the pan to make them comfortable and using a spoon to get some sauce on the tops if necessary.
Bring to a boil and lower heat, cover, and cook for about 15 minutes.
Meanwhile, heat a large pot of water for your pasta and cook according to instructions.
Serve with extra grated parmesan, black pepper and red pepper flakes.
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