Sun-dried Tomato Meatballs Recipe: Meatballs in a Sun-dried Tomato Sauce With Fresh Mozzarella by Donna John

Sun-dried tomatoes pack so much flavor into these moist meatballs. If you only use half the jar of sun-dried tomatoes for your meatballs, save the other half to use in another recipe or throw them into a spring mix salad or pasta salad.

Cuisine: Italian
Prep Time:10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

Meatballs

• 1 pound ground beef
• 1 pound ground pork
• 1 egg
• 1/2 cup fresh bread crumbs (I grated 2 slices of bread)
• 1/2 - 1 jar (7.5 ounces) sun-dried tomatoes in oil, chopped (reserve the oil)
• 4 cloves garlic, chopped
• 1/2 cup freshly grated Parmesan cheese
• 4 tablespoons tomato paste
• 1 tablespoon fresh chopped oregano
• 1 tablespoon fresh chopped basil

Sun-dried Tomato Sauce

• 1 jar of your favorite spaghetti sauce
• 1 - 2 tablespoons reserved sun-dried tomato oil

• fresh mozzarella cheese balls

Here’s how to make it:

1. Combine the ground meats, egg, bread crumbs, chopped sun-dried tomatoes, garlic, tomato paste, Parmesan cheese, oregano, basil, salt and pepper. Mix well. Shape into meatballs.
   
2. Heat about 1 tablespoon of the reserved sun-dried tomato oil in a skillet. Cook the meatballs until well browned on all sides. Remove meatballs and drain fat from the pan.
   
3. Add the spaghetti sauce and 1 to 2 tablespoons of the reserved sun-dried tomato oil. Put the meatballs back into the skillet. Simmer on low until meatballs are cooked through, about 15 to 20 minutes.
   
4. Top with the fresh mozzarella and cook until melted, or pop under the broiler for a few minutes. Serve over hot pasta or zoodles with additional grated Parmesan cheese.
   
   
   
   

Note: This recipe makes a lot of meatballs, so freeze some for another time. Freeze them in muffin tins then pop out and put into a plastic freezer bag.

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