Mama's Meatballs and Tomato Sauce

Ingredients:

Sauce
2-28oz cans San Marzano whole tomatoes
1 small shallot, finely chopped
1 clove garlic, finely chopped
8 baby carrots
2 tablespoons olive oil
1/2 cup Parmesan cheese
Salt and pepper to taste

Meatballs
1 1/2 lbs ground chuck
8oz whole milk ricotta cheese
1 cup Parmesan cheese
2 eggs
1 1/2 cups panko bread crumbs
1/4 cups flat leaf parsley, finely chopped
Salt and pepper to taste

Directions:

Sauce
1. Heat oil on low heat in a large skillet.

2. Add shallots and sauté only until tender.

3. Add garlic and be careful not to burn.

4. Pour one can of tomatoes in a blender with the carrots and purée until smooth. Pour into skillet with shallots and garlic.

5. Add second can of tomatoes in blender and purée. Pour in skillet and add the remaining ingredients, let simmer for 30 minutes.


Meatballs
1. Mix ricotta cheese, eggs, parmesan cheese, salt and pepper together.

2. Add remaining ingredients and mix well.



3. Shape meatballs a little larger than a golf ball and add to simmering tomato sauce. I use a skillet large enough to fit all meatballs in at one time.



4. When all meatballs are in the sauce add 1/2 cup water to sauce, bring to a simmer and let cook 15 minutes.





5. Turn meatballs carefully add 1/2 cup water to sauce and simmer 20 more minutes.

6. Transfer meatballs to serving dish sprinkle with Parmesan cheese.

Total Time: 1.5 hours
Servings: 5
Recipe by: My mom