Meatballs in Wilde Garlek Sauce

Servings: 4 Seasonings: Michel’s Meatball Seasoning + Wilde Garlek Seasoning (1 tsp of each per serving)

Ingredients

For the Meatballs:

• 1 lb ground beef (or beef/pork mix)

• 1 large egg

• ½ cup breadcrumbs (or gluten-free substitute)

• ¼ cup grated Parmesan cheese

• ¼ cup milk

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• 4 tsp Michel’s Meatball Seasoning

• Salt & pepper, to taste

• Olive oil, for browning

For the Wilde Garlek Sauce:

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 2 tbsp tomato paste

• ½ cup red wine (optional, or use broth)

• 1 tsp sugar

• 1 tsp dried oregano

• 4 tsp Wilde Garlek Seasoning

• Salt & pepper, to taste

• Fresh basil, for garnish

Instructions

1. Prepare the Meatballs: In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, milk, garlic, parsley, and Michel’s Meatball Seasoning. Mix gently until combined. Shape into 16–20 small meatballs.

2. Brown the Meatballs: Heat a drizzle of olive oil in a skillet. Sear the meatballs on all sides until golden (about 5–7 minutes). Transfer to a plate (they’ll finish cooking in the sauce).

3. Make the Sauce: In the same pan, add 2 tbsp olive oil and sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomato paste and cook for another 2 minutes. Add crushed tomatoes, wine (or broth), sugar, oregano, and Wilde Garlek Seasoning. Stir well.

4. Simmer Together: Return the browned meatballs to the sauce. Cover and simmer on low for 20–25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce is rich and flavorful.

5. Serve: Garnish with fresh basil and Parmesan cheese. Pair with pasta, rice, or warm crusty bread.