Corleone Family Meatballs
1/2 cup shallot, minced
10 cloves of garlic, minced
1 teaspoon of salt
1 teaspoon of chili flakes
1 teaspoon of ground black pepper
2 tablespoons fresh parsley, finely chopped
2 pounds of ground beef (preferably 80/20)
1 cup breadcrumbs of choice
2 jars or 4.5 cups of tomato sauce (preferably tomato basil)
- In a large bowl combine the shallot, garlic, salt, chili flakes, black pepper, parsley, ground beef, breadcrumbs and eggs.
- Mix with a spoon (or your hands) until well-combined.
- Heat a large pan over medium heat with a just enough olive oil to coat the bottom of the pan. While the oil is heating, form your meatballs. Try to make the meatballs about an inch and a half in diameter, or just larger than a golf ball.
- Brown the meatballs in the hot oil on all sides and then cover with both jars of sauce.
- Place a lid on the pan and reduce the heat to a low simmer.
- Cook for fifteen minutes on one side, and then flip the meatballs and cook for another fifteen minutes.
- Serve with spaghetti and garnish with fresh torn basil.