Meatballs in Tomato Sauce (The Best)
We can’t get enough of these perfectly plump polpettes, a.k.a. Italian-style meatballs. When you get them rolling, we guarantee you’ll have a real (meat) ball.
Instructions
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1
In a large non-stick skillet over medium-high heat, lightly brown the garlic in the oil with the bay leaf and red pepper flakes. Add the tomatoes and simmer for 30 minutes. When they begin to break down, coarsely crush the tomatoes using a potato masher. Season with salt and pepper. Keep warm.
We can’t get enough of these perfectly plump polpettes, a.k.a. Italian-style meatballs. When you get them rolling, we guarantee you’ll have a real (meat) ball.
