1 Can Diced Tomato (796ml)
1 Medium Onion (diced)
½ Cup Stemmler’s Smokin’ Good Sauce
2 Cloves Garlic (minced)
1 Tbsp Italian Seasoning (dried)
½ Tsp Sea Salt
¼ Tsp Ground Pepper
Makes 1 Litre (Prep time: 5 Minutes Cook TIme 1 Hour)
Heat oil in pan and add diced onions. Once they become softer, add garlic and spice/seasonings. Cook for 2 minutes and then add the Smokin Good Sauce. Cook for another 2 minutes then add the tomatoes. Let simmer for 30 minutes, stirring occasionally. If you want it smooth, then use a hand blender to puree it. Serve then cool and store the extra sauce for up to one week in the refrigerator.
Stemmler’s Smokin Good Meatballs
2 Tbsp Olive Oil
1 Large Onion (small dice)
2 Garlic Cloves (minced)
1/ 2 Lb Ground Pork
1/ 2 Lb Ground Beef
1/ 2 Lb Ground Veal
¼ Cup Stemmler’s Smokin’ Good Sauce
1 Cup Asiago/Parmesan Cheese
1 Cup Breadcrumbs
¼ Cup Fresh Parsley (chopped)
Makes approx 24 x 2oz meatballs (prep time - 1/ 2 hour cook time - 15 minute)
Heat oil in pan and add diced onions. Once they become softer, add garlic and cook for 2 minutes. Set aside to cool.
In a bowl, evenly combine the rest of the ingredients plus the cooled onion mixture. Line a baking sheet with parchment paper then start scooping and rolling out the meatballs. Bake at 375F for 15 minutes. Poke with a toothpick and juices should run clear. Finish with a little sprinkle of Sea Salt.
Note: Before you start to roll the meatballs, cook up a small piece of the mixture and taste it to see if it needs more seasoning. If so, do it then.