- 1/2 pound ground sirloin
- 1/4 pound Italian bulk sausage
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon grated onion
- 1 garlic clove, minced
- 1/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 cup minced onion
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- One 28-ounce can diced tomatoes with their liquid
- 1/3 cup pitted green olives, coarsely chopped
- Salt and freshly ground pepper
Pre-heat oven to 400 degrees.
MAKE THE MEATBALLS: In a large bowl, mix all of meatball ingredients with your hands until blended, but do not overwork meat. Form the mixture into 16 meatballs and flatten slightly.
Arrange the meatballs on a nonstick cookie sheet and bake 5 minutes. Turn over and bake another 6 to 7 minutes until firm but not hard. Transfer the meatballs to a large plate.
MAKE THE SAUCE: In a medium saucepan, heat the olive oil. Add the garlic, onion, thyme and oregano and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, cover and cook over moderate heat for 6 minutes, stirring occasionally. Using an immersion blender, puree the sauce until slightly chunky; alternatively, puree the sauce in blender and return the sauce to the saucepan.
In amall saucepan, cover the olives with water and bring to a boil over high heat; drain well. Add the olives to the tomato sauce, season with salt and pepper and bring to a simmer. Add the meatballs and simmer 5 more minutes or until heated through and serve. You can serve the meatballs with Gnocchi Parisienne (recipe coming soon) or spaghetti.