Asteroid and Meat-eorites

Meatballs

• 1 lbs. Lean (at least 80%) Ground beef
• ½ cup Italian-style bread crumbs
• ¼ cup milk
• ½ teaspoon salt
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon pepper
• 1 small onion, finely chopped (1/4 cup)
• 1 Egg
• 1 cup Mozzarella shredded
• ¼ cup Shredded parmesan cheese

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Instructions:

1. Pre-heat oven to 400 degrees F.
2. Line a 13x9-inch pan with foil; spray with cooking spray.
3. In a large bowl, mix all ingredients.
4. Shape mixture into 24 (1 ½ -inch) meatballs. Place 1 inch apart in the pan.
5. Bake uncovered for 18 to 22 minutes or until temperature reaches 160 degrees and no longer pink in the center.
6. Heat Pomodoro sauce and set aside while the meatballs are cooking.
7. Once the meatballs are done arrange them into a casserole dish, and pour Pomodoro sauce over the top of the meatballs to cover.
8. Sprinkle mozzarella over the top, place into oven cook for about 8 to 10 until cheese caramelized.
9. Remove from oven sprinkle parmesan cheese on top serve hot.

Pomodoro Sauce

• 24oz San Marzano Tomatoes
• ½ cup Extra Virgin olive oil
• ¼ cup Finely diced onion
• 2 clove garlic, minced
• 3 tablespoons chopped fresh herbs (such as a combination of basil, oregano, and parsley)
• Salt and pepper, to taste

Instructions:

1. Puree tomatoes in a food processor until smooth, or until they reach desired consistency. Leave some chunks if you like more texture in your sauce.
2. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add the garlic and onion and sauté’ until soft about 3-4 minutes. Be sure to stir the garlic and onion constantly so that the garlic doesn’t burn.
3. Add the tomatoes and fresh herbs; bring to a boil.
4. Reduce the heat to low; simmer uncovered for about 5 minutes, stirring occasionally.
5. Season with salt and pepper, to taste.
6. Serve sauce over your meatball and garnish with shredded parmesan and mozzarella.