| Ingredients: 22 saltine crackers 1 Cup(s) milk 2 Pound(s) 85% lean beef, ground 2 Ounce(s) grated cheese, parmesan 1 Teaspoon(s) oregano 1 Teaspoon(s) garlic powder 1 Teaspoon(s) salt 1/2 Teaspoon(s) freshly ground black pepper 10 Clove(s) smashed whole cloves garlic 1/4 Cup(s) oil, olive 1/2 Teaspoon(s) red pepper flakes 56 Ounce(s) tomatoes, diced canned 3 Tablespoon(s) chopped basil leaves |
Directions:
Crumble the saltines in a zip lock bag to generate about a cup of crumbs. Transfer to a bowl. Add milk and let sit for about 5 minutes. Add beef and spices. Mix lightly with your hands until combined, but not so much that the meat gets tough. Roll into 24 equal balls, each about quarter cup. Place on a baking tray and refrigerate. Make the sauce. Use a large pot on the stove top. Add the olive oil. Smash each garlic clove and add to the pot. Turn up the heat to low and cook for 10 minutes. It should brown, but not burn. Add pepper flakes and keep over low heat for about a minute, until the pepper blooms. Add two cans of crushed tomatoes and 1 tsp salt. Add the meatballs. Bring the sauce to a simmer then cover and place in a 400 degree oven. Cook for 40 minutes. Leave the sauce uncovered to cool while making pasta. Sprinkle the sauce with basil. |