For the Meatballs

1 lb meatloaf mix – chopped beef/turkey/veal

4 – 5 potato (or other sliced bread) – torn into small bite sized pieces (or you can roast ¼ inch slices of eggplant until soft and coarsely chop as an alternative)

1 egg – beaten

¼ cup grated fresh parmesan

1 teaspoon finely chopped garlic

¼ cup fresh flat leafed parsley – coarsely chopped

½ teaspoon kosher salt

½ teaspoon black pepper

Instructions

Add all the ingredients into a large mixing bowl. 

Form into golf sized balls

Place on a baking sheet covered with parchment paper. 

Cook in a 375 degree convection oven (or airfryer) for about 6 – 8 minutes (or until the outside is browned and firm) and then place in the tomato sauce and cook gently for an additional 30 to 45 minutes in the tomato sauce. 

If serving directly from the oven or airfryer, cook until they reach an internal temp of 165 degrees (about 15 minutes). Remember that they will continue to cook after being removed from the oven so remove at 155 to 160 degrees…firm on the outside but still soft when pressed. 

Note: the exact cooking time will vary depending on how big your meatballs are. Or you can brown them over med/high heat for about a few minutes on each side in a skillet over med/high heat and then remove and add to the sauce. 

Tomato Sauce

2 32 ounce cans San Marzano whole peeled tomatoes 

2 tablespoons olive oil

2 tablespoons finely minced shallots

1 tablespoons finely minced fresh garlic

Pinch of red pepper flakes

Large sprig of fresh basil

Season with salt and pepper

Instruction

Place a medium 3 quart (or larger) saucepan over medium heat. 

Add the oil and heat until hot but not smoking followed with the garlic, the shallots, and the red pepper flakes. Cook just until they begin to color, about 1 minute. Add the tomatoes. Cook for about 15 minutes and then mash the tomatoes with a potato masher. Add the meatballs and cook gently for about 45 minutes or until the meatballs are cooked through.