Ingredients with Measurements:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup water
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, parsley, onion, garlic, egg, salt, black pepper, oregano, basil, and red pepper flakes. Mix well with your hands.
3. Shape the mixture into 1 1/2-inch meatballs and place them on a baking sheet.
4. Sprinkle the flour over the meatballs and toss to coat.
5. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
6. Pour the crushed tomatoes and water into the skillet with the meatballs. Bring to a simmer and cook for 10 minutes.
7. Transfer the meatballs and sauce to a baking dish and bake in the preheated oven for 20 minutes.
8. Serve hot with your favorite pasta or bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 380
- Fat: 20g
- Carbohydrates: 20g
- Protein: 30g
Substitutions for ingredients:
- Ground turkey can be substituted for the ground beef and pork.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- Fresh basil can be substituted for dried basil.
Variations:
- Add 1/4 cup chopped green bell pepper to the meatball mixture.
- Use Italian sausage instead of ground pork for a spicier flavor.
- Add 1/4 cup red wine to the tomato sauce for a richer flavor.
Tips and tricks:
- Use a cookie scoop to make uniform meatballs.
- Don't overmix the meatball mixture, as it can make the meatballs tough.
- If the sauce is too thick, add more water to thin it out.
Storage instructions:
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the meatballs and sauce in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the meatballs and sauce in a large bowl with a sprinkle of Parmesan cheese and chopped parsley on top.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Spaghetti
- Fettuccine Alfredo
- Linguine with clam sauce
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure the internal temperature of the meatballs reaches 165°F before serving.
Food history:
- Cudighi is a type of spicy Italian sausage that originated in the Upper Peninsula of Michigan.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the meatballs and sauce with a side of pasta or crusty bread.
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Region: Italian