Description
Tender beef and pork meatballs seared to a golden brown, then simmered in a fragrant blend of tomatoes, basil, and oregano. Paired with al dente cheese-filled tortellini, this dish bursts with homey Italian flavors.
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 28 ounces crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 pound fresh cheese tortellini
- Salt to taste
Instructions
- In a bowl combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, 2 cloves garlic, egg, salt and black pepper. Mix until just combined and form mixture into 1½-inch meatballs.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 5 minutes. Remove meatballs and set aside.
- In the same skillet add 1 tablespoon olive oil. Sauté chopped onion and 2 cloves garlic until onion is translucent, about 3 minutes.
- Stir in crushed tomatoes, dried basil, dried oregano and salt to taste. Return meatballs to the sauce.
- Reduce heat to low, cover and simmer meatballs in sauce for 15 minutes, stirring occasionally.
- While meatballs simmer, bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente, then drain.
- Serve meatballs and sauce over cooked tortellini.
Notes
- You can use all ground beef instead of a beef and pork mix.
- For a spicier flavor add a pinch of red pepper flakes to the sauce.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- Garnish with fresh basil leaves or serve with garlic bread for a complete meal.