Atlanta Sausage Company's exceptional meatballs are perfect everyday, and every special occasion. They are a delicious gourmet addition to your specialty hors d'oeuvres, spaghetti and meatballs, meatball subs, and as a pizza topping.
The beef in our meatballs is made from cuts of all-domestic, pure beef and the pork in our meatballs is made from all-domestic pork butts and shoulders. All of our meatballs are made with fresh eggs and real spices, and our traditional Italian blend of beef and pork are delicious, meaty and lean with homemade flavor and texture. No flavorings or extracts. No MSG, BHA or BHT.
Blended Beef and Pork
Exclusive Mama's Mouthwatering Meatball Recipe
Our Italian Meatballs are authentic and savory, with delicious homemade flavor. They are made from our exclusive Mama's Mouthwatering Meatball recipe, and we add only the finest Parmesan and Romano cheeses, farm-fresh eggs, and Italian breadcrumbs. They are cooked and ready to use, and provide 100% yield.
Meatballs And Spaghetti
This delicious spaghetti and meatballs will quickly be a family favorite, and our Mouthwatering Meatballs are pre-cooked and ready to go! So easy!
Total Time: 40 Minutes
2 lbs ACS Mouthwatering Meatballs,
Blended Beef and Pork or Beef
(Approximately 14-16 meatballs)
1 tbsp quality olive oil
1 c chopped yellow onion (1 onion)
1 1/2 tsp minced garlic
1/2 cup quality red wine, such as Chianti
1 (28-ounce) can crushed tomatoes (or
plum tomatoes in puree), chopped
1 tbsp chopped fresh parsley leaves
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 1/2 lb spaghetti
Freshly grated Parmesan
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place 14-16 meatballs in the oil and brown them for a few minutes on all sides over medium-low heat, turning carefully with a spatula or a fork. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover and simmer for 20 minutes.
Return the meatballs to the sauce, cover, and continue to simmer on the lowest heat for 5-10 minutes. Serve hot over cooked spaghetti and top with grated Parmesan.
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