Rating: 3 stars
168 Ratings
  • 5 star values: 36
  • 4 star values: 31
  • 3 star values: 31
  • 2 star values: 38
  • 1 star values: 32
Melissa Gaman, Family Issue 2012

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
40 mins
total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor fitted with the coarse grating disk, grate the carrots, onion, and zucchini. Heat the oil in a large pot over medium heat. Add the grated vegetables, 2 cloves of the garlic, 1 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until beginning to brown, 12 to 15 minutes.

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  • Add the crushed and whole tomatoes (with their juices) and oregano to the pot and simmer, stirring occasionally and breaking up the tomatoes with a spoon, until the sauce has thickened, 35 to 40 minutes.

  • Meanwhile, heat broiler. In a large bowl, gently combine the beef, bread crumbs, eggs, pecorino, the remaining garlic, and ½ teaspoon each salt and pepper. Form into 32 meatballs (about 2 tablespoons each) and place on a foil-lined large broilerproof baking sheet. Broil, turning once, until cooked through, 8 to 10 minutes. Add to the sauce and simmer for 5 minutes.

  • Cook the pasta according to the package directions. Top with the meatballs, sauce, and additional pecorino and serve with the salad.

  • The meatballs and sauce can be frozen together in freezer-safe containers for up to 3 months. To reheat, run the containers under warm water until the mixture slides out. Transfer to a saucepan and cook, covered, over low heat, stirring occasionally, until heated through. Cook the pasta and serve with the meatballs and sauce.

Nutrition Facts

593 calories; fat 23g; saturated fat 7g; cholesterol 122mg; sodium 881mg; protein 34g; carbohydrates 61g; sugars 7g; fiber 6g; iron 7mg; calcium 141mg.
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