Meatballs and tomato gravy

ETA: Now with pics!

I will upload pics once I'm done uploading but that was too much to type without hitting submit.
Just like the bisque I made over Easter, I don't measure much of anything. So I apologize in advance but I can't help with that.

1lb each ground veal/pork/fresh ground meat
Parsley
2 eggs
Parmesan
Bread crumbs
Roasted garlic
Italian seasoning
Salt
White pepper (I prefer it over black on just about everything)

Mix just enough bread crumbs in to make them stick together

Slice some garlic and put in your favorite iron pot with some olive oil and roast it for a few minutes @ 350 until it gets soft enough to spread.

Pull the garlic and spread about half in your meat mixture then sear your meatballs in the olive oil. Start out at medium heat until the fat starts to render so you don't burn the olive oil. Once the fat and moisture start to render you can crank the heat up to get a good sear. The more little bits if meat that fall off and stay in the bottom of your pot, the better.



Throw all the meatballs in the oven at 350 for 10-15 minutes (yep, my oven is filthy)

Take the MBs out and set aside.
Throw a diced onion and bell pepper in the pot and cook that down in the oil left from the MBs, then stir in the rest of the garlic from earlier. Once you smell it, pour your choice and amount of a drinkable red wine and let that all mingle for a few over medium heat until the wine reduces a bit.



Finally remembered to pour a drink around 3pm

Add the maters and sauce, stir and let come back to a simmer. Season to taste but remember that the MBs are coming back in about 10 minutes

Carefully dump the meatballs back in and let all that simmer for a while, covered. The meatballs will finish cooking in the sauce.

I'll take some of these out tomorrow and put them in a small iron skillet, cover them with mozzarella and broil them until the cheese browns, then hit with some fresh chopped basil and parm.