Meatballs and Tomato Gravy

MEATBALL'S AND PASTA

serves 3-4

We are always asked, "what's the best way to eat these meatballs?" So, here is a quick and easy way to make dinner with our Sunday gravy, any type of Italian pasta and grass-fed beef/pork meatballs. 

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16oz Sunday Gravy, or any good quality tomato sauce.

1 package meatballs (about 1 lb)

1T olive oil

6oz of your favorite pasta

Water (as needed)

Chili Flakes (optional)

Pecorino cheese

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Preheat oven to 450F. Pour 16oz of gravy, or tomato sauce into a wide sauce pot and bring to a gentle simmer.

With the meatballs being thawed, drizzle them with the olive oil and place into the oven.  Cook for 40 minutes, they will have caramelized on the edges, and began to release some of their juices.

After they have cooked, place them into the tomato sauce along with their pan drippings, and gently stir.  Cook for another 20 minutes on a low heat, with a lid on. 

While your pasta is cooking, reserve about 1/2 C. of the starchy water.

After cooking the pasta to your liking, add to the sauce along with some of that pasta water and stir on a low-med heat, until some of the sauce has been absorbed. 

 

We finish the dish with pecorino cheese or parmesan, chili flakes and fresh basil.

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TIP:

You don't have to roast the meatballs first. You can take them directly from the freezer, and add them to a pot of sauce. Cook the meatballs this way for at least an hour, preferably with a lid on, stirring often.