ITALIAN MEATBALLS WITH DARK BALSAMIC RED SAUCE

Dark Balsamic Vinegar of Modena

Servings: 6-8 • Prep Time: 15 mins • Cook Time: 60 mins

Meatballs:

1 lb Ground Beef

1 lb Ground Pork

⅓ cup Grated Yellow Onion

2 Tbsp Dark Balsamic Vinegar of Modena — also available in 250ml, 500ml, 750ml

1 Tbsp Miscuglio Italian Dried Herb Blend

1 tsp Black Garlic Sea Salt

⅓ cup Panko

1 Egg

⅓ cup Grated Parmesan Cheese

2 Tbsp Garlic & Herb Infused Olive Oil — also available in 100ml, 500ml, 750ml

Red Sauce:

1 Tbsp Garlic & Herb Infused Olive Oil

2 Large Cloves Garlic, minced

¼ cup Tomato Paste

¼ cup Water

1 tsp Black Garlic Sea Salt

28 oz Tomato Puree

3 Tbsp Miscuglio Italian Dried Herb Blend

¼ cup Dark Balsamic Vinegar of Modena

Fresh Parsley and Grated Parmesan, to finish

Directions:

1. Preheat oven to 375°F.

2. In a large bowl, combine all meatball ingredients except the olive oil. Scoop out 2 Tbsp portions and roll into balls.

3. Heat a sauté pan over medium heat. Add 2 Tbsp Garlic & Herb Infused Olive Oil. Once hot, add meatballs and cook 2-3 minutes until a crust forms, then flip and cook another 2-3 minutes. Remove from the pan.

4. Drain excess oil from the pan, then add 1 Tbsp Garlic & Herb Infused Olive Oil, garlic, tomato paste, and Black Garlic Sea Salt. Cook 1-2 minutes until fragrant. Add tomato puree, water, Miscuglio Italian Dried Herb Blend, and Dark Balsamic Vinegar of Modena. Stir to combine.

5. Bring to a simmer, then nestle the meatballs back into the sauce. Cover and transfer to the oven. Cook for 30 minutes. (If your pan isn’t oven-safe, transfer to an oven-safe dish first.)

6. Plate meatballs and sauce. Top with fresh parsley and extra parmesan. Enjoy!

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