Meatballs (2 ways) in tomato sauce
Both methods produce a lighter tasting meatball; still meaty enough to satisfy the dedicated carnivore but not so meaty they overwhelm.
I did a fun experiment and did 6 in the sauce and 6 in a muffin tin. Let your taste buds or your family/guests decide which method they like best!
Meatballs (2 ways) in tomato sauce
Both methods produce a lighter tasting meatball; still meaty enough to satisfy the dedicated carnivore but not so meaty they overwhelm.
I did a fun experiment and did 6 in the sauce and 6 in a muffin tin. Let your taste buds or your family/guests decide which method they like best!
Cooking Instructions
- 1
Make the meatballs mixture: soak the panko in the milk for 30 minutes. While doing that, see steps below for making marinara.
- 2
After the panko has soaked, add all other ingredients. Mix thoroughly by hand. Divide into 12 smooth balls (smaller than a pool ball, larger than a golf ball) and line them up on parchment paper on a baking sheet/cutting board. Roll 6 balls in leftover panko.
- 3
Fill 6 spots of a muffin tin with 1 tsp of oil; let the tin heat up in an oven at 350 degrees for 10 mins. Carefully remove the tin, and add the panko crusted meatballs. Add the other 6 meatballs carefully into the sauce you’ve been simmering (instructions below).
- 4
Saute onions and garlic. Add tomato paste and anchovy, cook it up. Add all other ingredients except for spinach. Let simmer for at least 1/2 hour. Add spinach at the end.
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