Meatballs (Beef)

This is a family recipe handed down for generations. This recipe yields beautiful soft and savoury meatballs that pair well with any sauce and are delicious just on their own. This recipe uses Parmesan cheese instead of breadcrumbs which adds great taste and texture. This is also a great recipe to make ahead and keep in your freezer for busy days.

Meatballs:
2 lbs ground beef
1 (8 oz) container powdered Parmesan cheese
1 Tbsp. garlic salt
1 Tbsp. dried oregano
1 Tbsp. onion powder
1 tsp. black pepper, freshly ground
¼ cup dried parsley
1 Tbsp. soy sauce or tamari
1 large yellow onion, finely diced
2 eggs
½ cup milk

Optional Sauce:
2 (28 oz) cans crushed tomatoes with basil
2 (6 oz) cans tomato paste
1 stick butter
2 Tbsp. white sugar + 1 Tbsp.
56 oz water (use the tomato cans to measure and get the rest of the tomatoes in the can)
3-4 links Italian Sausage

Add the ground beef, seasonings and herbs, cheese and onions to a large bowl.

Whisk the eggs with the milk and add to the bowl.

Using your hands combine all the ingredients until it is just combined with the ground beef, do not over mix or you will have tough meatballs.

Make about 2" balls with the meat mixture, again do not over handle or mix, loosely form the balls and set them out on a cookie sheet as you go.

When you have all the meatballs formed leave them to sit out on the counter for 30 minutes. This helps them to remain intact while cooking.

The best way to cook these meatballs is to throw them in a simmering sauce and simmer on low for 3-4 hours or into a slow cooker on low for 6-8 hours on low. You can also bake these meatballs on a sheet pan in the oven at 350 degrees for 35 minutes. If you want to make these at another time, freeze these meatballs uncooked to defrost and cook at another time.

To make the optional sauce, add your butter to a large stock pot, add your sausage links and let them get slightly browned on the outside.

When the links are browned, add the two 28 ounce cans of crushed tomatoes, plus two cans of water and bring to a simmer.

Turn the heat down to low and slowly add your meatballs, add two Tbsp. of the white sugar and simmer on low about 3 and half hours, stirring occasionally. Gently stir so the meatballs don't break apart.

At the 3½ hour mark, whisk the two cans of tomato paste with a Tbsp. of sugar and a couple of Tbsp. of hot water until smooth. Add to the simmering sauce.

Simmer for 30 more minutes (or longer if you prefer) stirring occasionally.

Serve with your favourite pasta and garlic bread.