SUPER MOIST + TENDER SAVORY MEATBALLS

Name: SUPER MOIST + TENDER SAVORY MEATBALLS
Total time: 1 h
Ingredients: 1.5 kilo (3.3lbs) chopped meat; 4 cloves minced garlic; 2 tsp kosher salt; 1 tsp coarse black pepper; 1 tsp crushed red pepper flakes; 2 tsp dried parsley; 2 eggs; 3 slices white bread (crust removed); 1/2 cup almond milk. 2 Tbsp olive oil; 3 cloves garlic, minced; 2/3 cup dry red wine; 2 (15oz) cans tomato sauce; 1 tsp kosher salt; 2 bay leaves

Recipe
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INGREDIENTS:

1.5 kilo (3.3lbs) chopped meat
4 cloves minced garlic
2 tsp kosher salt
1 tsp coarse black pepper
1 tsp crushed red pepper flakes
2 tsp dried parsley
2 eggs
3 slices white bread (crust removed)
1/2 cup almond milk. 2 Tbsp olive oil
3 cloves garlic, minced
2/3 cup dry red wine
2 (15oz) cans tomato sauce
1 tsp kosher salt
2 bay leaves

Cooking steps

Step 1

Preheat oven to 400°f (200°c) and line baking sheet with parchment paper. Tear up white bread into a small bowl. Add almond milk. Mix until bread absorbs all the milk. Add everything to a bowl. Mix well. Form meatballs (I make mine tiny), place on baking sheet. Bake for 25 min. While cooking make sauce. Heat a large pot over medium high heat. Add oil and garlic. Stir for 45 seconds. Add wine. Allow to reduce for 2 minutes. Add in sauce. Refill each can half way with water and add to the pot. Add salt and bay leaves. Mix, bring to a boil. Add cooked meatballs. Stir and bring to a boil. Reduce heat to low, cover the pot and simmer for 1-2 hours stirring every so often. Serve hot and enjoy!