Bolognese Meatballs

Okay so I buy these Kid Fresh frozen meatballs from the grocery store (they're pretty expensive but I love that they have hidden veggies in them!) and my whole family LOVES them. Win win. I thought about making meatballs with hidden veggies at home but wasn't motivated enough to try until I got the idea to try and use the veggies that are mixed with meat to make a classic bolognese sauce!!

The meatballs actually cook in plain tomato sauce and the flavor comes out and seasons the whole dish. It tastes like bolognese but it's just fun to have meatballs instead of chunky ground meat!! 

What you need:
For the meatballs

• 1/2 lb ground beef (I used 80% lean)
• 1/2 lb ground pork sausage
• 1/2 cup finely grated onion
• 3 finely grated garlic cloves
• 1/2 cup finely grated carrot
• 1/2 cup finely grated celery
• 3/4 cup breadcrumbs (I toasted bread and threw it in the food processor)
• 1 egg
• 1/2 tsp salt
• 1/2 tsp black pepper
• Optional: Italian herb blend or herbs of choice

For the rest

• 1 16 oz jar marinara or plain tomato sauce
• 1/2 lb (1/2 standard box) pasta of choice (I used mezze rigatoni)
• Parmesan or pecorino romano cheese for topping

What to do:

1. Combine all of the meatball ingredients in a deep bowl and mix until fully combined. Roll into desired size meatballs.
2. Cook the meatballs in the bottom of a sauce pot with a little extra virgin olive oil. Cooking time will vary depending on the size of the meatballs, but you'll want to sear the edges. I usually let the meatballs sit still for a good few minutes after placing them in the hot pot, if they are ripping when you try to turn them, they aren't ready to be turned yet.
3. Once the meatballs are a little browned and seared around the edges, they're ready for the tomato sauce. Pour it into the pot and then cover with a lid. Turn the heat to simmer and let them hang out for 20 minutes or so while you cook the pasta - do not forget to salt your water before cooking the pasta in it!
4. Once the pasta is done cooking, add it to the meatballs and sauce and eat right away. I love topping the dish with either freshly grated parm or pecorino romano cheese.