Rustic Meatballs & Sauce - Recipe Corner with AZ Sunshine Kitchen

Deana Tatro, owner of AZ Sunshine Kitchen, is a long-time Diablo Trust supporter and a well-known caterer of many of our events. Don't miss out on her Rustic Meatball Recipe! Pictures courtesy of AZ Sunshine Kitchen.

Meatballs

Ingredients
5lbs thawed Diablo Beef
Mix in 2 tablespoon roasted fennel seeds
2 tbl spoons finely chopped garlic-fresh is best
2 table spoons dried oregano
2 tablespoons dried thyme
2 tbl spoons dried parsley
2 tbl spoons dried or fresh basil (chop if fresh)
2 tbl spoons salt-garlic salt or plain
1/2 teaspoon spoon black pepper
1.5 cups bread crumbs (Gluten free: 1 cup of hemp seeds)
4 tablespoons olive oil

Steps

1. Mix ingredients into your beef - if able leave in fridge covered over night!

2. Scoop (with small icream scoop or spoon) & roll your mix into balls slightly larger than a golf ball (~3 oz each)

3. Line meatballs on paper-lined baking sheet (may need two rounds)

4. Bake at 350 until golden brown but not well done-more of a medium - usually 15-20 minutes max

Sauce

Ingredients
2 whole chopped garlic bulbs-fresh is best
6 red, orange, and yellow peppers-rough chop-size of a 1/2 dollar works
5 cups whole cherry tomatoes - cherry tomatoes work great as they roast best adding depth to the sauce
2 red onions sliced long -follow the ribs of the onion

Steps

1. Place into bowl coat with olive oil generously-add 2 nice pinches of salt

2. Heat oven to 425 degrees, use high heat to caramelize - place veggies on baking sheet. If your baking sheet is too loaded, use two - you want an even cook.

3. Cook until you see an even roast across the veggies-this takes about 35-45 minutes depending on the strength of your oven. Keep your eye on the corners -they brown faster. Move the mix around with a spatula once during the cooking process.

4. After removing, cool for 15 minutes. You want to blend within this time frame. Not piping hot-but above warm. Place in a blender - I do a rough blend vs puree. The liquid mixture from tomatoes & olive helps with this. You should have a stew like sauce.

5. Place meatballs & sauce in a crockpot - 4 hours on low is great! I add fresh whole stemmed thyme & rough chopped basil once in crock pot.

6. Check to see tenderness of meatballs in 3 hours & salt to taste. Note: sea salt is much more salty that iodized & the acidity from the tomatoes adds a natural saltiness. In 3 hours they should be tender ~sometimes it may take 4.