Necessity is the mother of invention… thus this recipe. The kids wanted to go to the pool, I wanted to make slow cooked but not greasy meatballs for dinner… but also want to go to the pool. I came up with an idea to make everybody happy!
15 minutes later meatballs are medium rare but most of the fat has been rendered, which is why I did this step first instead of baking them in the sauce 😉 A little grease is good… all this… not my cup of tea!
Cover meatballs with remaining sauce… Set oven to lower temp. Forget about it. We were gone for about 2 hours so I turned mine to 225. You really just want these to simmer a bit and develop a good flavor with the sauce.
Once your past is done add it to the sauce or vice versa. It’s always best to combine the sauce and pasta before serving to prevent clumping pasta. The pasta also starts to absorb the flavor of the sauce… just a good idea.
I know you’re busy… so make these ahead and can refrigerate or slow cook until you’re ready!
2 lb ground beef or combo of 2 lbs of ground meat of your choice
1/2 onion very finely diced
4 cloves garlic finely chopped
1/4 ground flax
1/4 ground oatmeal or breadcrumbs
1 1/2 tsp salt
1/4 tsp ground pepper
As many fresh herbs as you can stand 😉
1/2 cup plain greek yogurt
2 cans of canned red sauce or equivalent of homemade
Mix all but ground meat in a large bowl. Preheat oven to 350 and cover baking sheet with foil. Mix in ground meat until just combined. Form into meatballs and place on foil. Bake for 10-15 minutes until most of fat from meat has rendered. Transfer meatballs to baking sheet with thin layer of red sauce. Cover with sauce and bake at low heat or refrigerate until ready to bake. Bake until bubbly and hot!