Beef Meatballs With Roasted Garlic Tomato Sauce

Beef Meatballs With Roasted Garlic Tomato Sauce
Contributor

These grass-fed meatballs not only taste delicious, but they’re also great for the environment. Do your part and make a smart beef choice while enjoying these meatballs.

"The key to these meatballs is their simplicity. Use only the highest quality ingredients to let their flavors shine." - Picnic LA Executive Chef Alex Resnick

4
Servings
1131
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  grass-fed ground beef (80 percent lean, 20 percent fat)
  • 1  Cup  grated Parmigiano-Reggiano cheese
  • 1/4  Cup  panko bread crumbs
  • 1/4  Cup  milk
  • 1/2  Cup  minced white onion
  • whole eggs
  • 2  Tablespoons  cloves whole plus 2 tbsp. minced garlic
  • 1/2  Tablespoon  dried oregano
  • 2  Tablespoons  chopped parsley
  • 28  Ounces  canned San Marzano tomatoes
  • 1/2  Cup  extra virgin olive oil
  • 1/2  Cup  sweet basil
  • Kosher salt and black pepper, to taste

Directions

How to make the meatballs:

Preheat oven to 425 degrees F.

Combine the panko bread crumbs and milk in a bowl and soak for 30 minutes. Sauté the minced onions and garlic until translucent in a small sauté pan. Strain the bread crumbs and mix with the onions, garlic, beef, eggs, Parmigiano-Reggiano cheese, oregano, and parsley. Add generous amounts of kosher salt and black pepper to season. Mix the ingredients well and shape into 3 oz. balls. Place the meatballs onto a parchment paper lined baking tray. Bake in the oven for 20-25 minutes until browned, then lower the oven to 350 degrees F and bake for another 15-20 minutes. Allow the meatballs to cool.

How to make the sauce:

Preheat oven to 425 degrees F.

Place the garlic in an oven proof baking vessel and add ¼ cup olive oil. Cover tightly and roast for 30-45 minutes, until the garlic is very tender. Remove the garlic from the oil and purée it in a food processor until it is very smooth.

Pour the tomatoes into another baking vessel and crush them until they are thoroughly broken up. Add the puréed garlic, olive oil, and remaining olive oil and mix well. Add a few pinches of kosher salt and black pepper.

Place the sauce in the oven and lower the temperature to 350 degrees F. Cook for 30 minutes.

Add the meatballs and cook for another 15 minutes.

Serve the meatballs immediately in the sauce. Garnish with a generous amount of sweet basil right over the top.

Nutritional Facts

Total Fat
87g
100%
Sugar
6g
7%
Saturated Fat
48g
100%
Cholesterol
221mg
74%
Carbohydrate, by difference
34g
26%
Protein
53g
100%
Vitamin A, RAE
210µg
30%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
19µg
21%
Calcium, Ca
253mg
25%
Choline, total
155mg
36%
Fiber, total dietary
2g
8%
Fluoride, F
6µg
0%
Folate, total
92µg
23%
Iron, Fe
8mg
44%
Magnesium, Mg
94mg
29%
Manganese, Mn
1mg
56%
Niacin
15mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
563mg
80%
Riboflavin
1mg
91%
Selenium, Se
54µg
98%
Sodium, Na
1469mg
98%
Vitamin D (D2 + D3)
1µg
7%
Water
407g
15%
Zinc, Zn
11mg
100%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.