DROP MEATBALLS & FRESH SAUCE RECIPE - FROM THE BUNCO FAMILY COOKBOOK FAMILY COOKBOOK

Steps:

• Meatballs:Place saltines into ziplock bag, seal, and crush fine with rolling pin. You should have 1 cupCombine saltines and milk in a bowl and let sit for 5 minutes to soften. Use fork to mash into a paste.In a large bowl, add beef, Parmesan, garlic powder, oregano, and salt and pepper.Add the saltine mixture and mix with your hands thoroughly combined.Divide meat mixture into 24 scant 1/4 cup portions.Roll portions between wet hands to form balls.Transfer onto plate and cover with plastic wrap, refrigerate until ready to use. Meatballs canbe refrigerated for up to 24 hours.Sauce:. Combine oil and garlic in large Dutch oven.Cook over low heat until garlic is soft and golden on all sides. 10-12 minutes, stirring occasionally.Add pepper flakes and cook until fragrant, about 30 seconds, stir in tomatoes and 1 tsp. salt.Nestle meatballs into sauce. Bring to simmer over medium heat.Cover and bake unto meatballs are cooked through and tender, about 40 minutes.Let cool, uncovered, for 20 minutes.Gently stir in basil and season with salt and pepper to taste.