Italian Meatballs
Indulge in Italian Meatballs, tender and juicy spheres of seasoned ground meat, simmered in a rich tomato sauce that will transport you straight to Nonna's kitchen!
INGREDIENTS
For the Meatballs:
• 1 lb (450g) ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 egg
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tspdried oregano
• Salt and pepper to taste
For the Sauce:
• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp cannabis-infused butter
For Serving:
• Cooked spaghetti or crusty bread
• Grated Parmesan cheese
• Fresh basil leaves for garnish
INSTRUCTIONS
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix the ingredients together until well combined, but avoid overmixing to keep the meatballs tender.
Using your hands, shape the meat mixture into golf ball-sized meatballs and place them on the prepared baking sheet, evenly spaced apart.
Place the baking sheet in the preheated oven and bake the meatballs for 20-25 minutes, or until they are cooked through and browned on the outside.
While the meatballs are baking, prepare the sauce. In a saucepan, combine the cannabuter, crushed tomatoes, minced garlic, dried basil, dried oregano, salt, and pepper. Simmer the sauce over low heat for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
Once the meatballs are done baking, transfer them to the saucepan with the prepared sauce, gently tossing until they are evenly coated.
Garnish with grated Parmesan cheese and fresh basil leaves for an extra burst of flavor before serving. Eat over cooked spaghetti or with bread on the side for a full meal.
TIPS
• For a boost of flavor, mix ground pork and ground beef in equal parts for your meatball mixture.
• For a crispy exterior, sear the meatballs in a hot skillet before simmering them in the sauce.
• Add a splash of red wine to the sauce for depth of flavor, if desired.