1 lb. ground beef
1 lb. ground pork
1 cup panko bread crumbs
Tone’s® Salt & Pepper to taste
1 tablespoon Tone’s® Red Pepper Flakes
2 tablespoons fresh parsley
•Preheat oven to 350⁰F.
•In a medium bowl, combine all ingredients and mix well.
•Roll meatballs into golf-ball sized balls.
•Place on sheet tray and bake for about 15 minutes until temperature reaches 155⁰F.
•Serve with sauce over pasta.
Tomato Basil Sauce
2 tablespoons oil
1 yellow onion, diced
½ cup red wine
2 -28 oz. cans whole peeled tomatoes
1 tablespoon tomato paste
1 tablespoon minced garlic
12-15 large basil leaves, chopped
1 tablespoon Tone’s® Crushed Red Pepper Flakes
2 tablespoons fresh parsley, chopped
½ cup sugar
½ cup parmesan cheese powder
•In a medium stock pot, heat oil.
•Add diced onion and cook for 2-3 minutes or until onion is translucent.
•Add red wine, tomatoes, tomato paste, minced garlic, fresh parsley, basil, Tone’s® Crushed Red Pepper Flakes and sugar.
•Bring to a boil then reduce to simmer for at least 30 minutes.
•Remove from heat and place in blender to blend to desired texture. Serve over meatballs and pasta.
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