Italian-Style Slow-Roasted Meatballs

Ingredients

• 2 lb ground beef
• 3 tbsp fresh parsley (chopped)
• 0.5 cup Pecorino Romano cheese (grated; referred to as 'ramada' in transcript)
• 0.5 cup unseasoned breadcrumbs (homemade or store-bought)
• 2 tbsp cooking oil (for browning)
• 28 oz crushed tomatoes (one large can)
• 28 oz San Marzano tomatoes (whole peeled or crushed)
• 1.5 tbsp white wine (optional)
• salt (to taste; garlic scape salt used in video)
• 1 pinch red pepper flakes
• 1 tsp dried oregano
• black pepper (freshly ground, to taste)

Steps

1. 1

   Preheat your oven to 275°F (135°C).

2. 2

   In a large mixing bowl, combine 2 pounds of ground beef, 3 tablespoons of chopped parsley, and 1/2 cup of grated Pecorino Romano cheese.

3. 3

   Add 1/2 cup of unseasoned breadcrumbs to the bowl. Mix the ingredients together using a wooden spoon or your hands until just combined.

4. 4

   Using a medium-sized cookie scoop, portion out the meat mixture and roll them into even balls. Set the formed meatballs aside on a plate.

5. 5

   Heat a small amount of oil in a cast iron skillet over medium-low heat.

6. 6

   In a separate large oven-safe pot or Dutch oven, pour in the crushed tomatoes to create a base layer.

7. 7

   Working in batches of about three at a time, place the meatballs in the heated skillet. Roll them around briefly until they are just barely browned on the outside.

8. 8

   Transfer the lightly browned meatballs from the skillet into the pot with the crushed tomatoes.

9. 9

   Once all meatballs are in the pot, top them with the San Marzano tomatoes.

10. 10

    Add a splash (about 1.5 tablespoons) of white wine to the pot. You can use a little water to rinse out the tomato cans and add that liquid to the pot as well.

11. 11

    Season the top with salt, a pinch of red pepper flakes, 1 teaspoon of dried oregano, and freshly ground black pepper.

12. 12

    Cover the pot with a lid and place it in the preheated oven.

13. 13

    Bake for 2.5 to 3 hours until the meatballs are tender and the sauce has thickened.

14. 14

    Serve the meatballs on their own, in a hoagie roll, or over your favorite pasta.

Notes

The creator suggests making a large batch and freezing half in smaller containers for easy lunches. The low and slow oven method ensures the meatballs stay moist while absorbing the tomato flavor.

Nutrition per serving

• main
• meatballs
• Italian
• slow-cooked
• beef
• dinner
• meal-prep