Everyday Meatballs

I asked my sister Lindsey for more Dutch oven recipe suggestions.  She sent me an email with a few, and this was one she sent me from Smitten Kitchen.  There was a link to her Perfect Garlic Bread to pair with it for a meatball sandwich.  It was awesome.  The sauce needed some work, so I changed it.  I got the idea for a jar of spaghetti sauce from the Pioneer Woman, so if it is good enough for her, it is good enough for me.  The first time I made it I wished that I had more sauce (and more flavor).

Everyday Meatballs

Meatballs:
1 LB hamburger
2/3 cup homemade italian breadcrumbs (recipe below)
1/3 cup milk
1/2 tsp parsley flakes
2 T Parmesan Romano cheese
1 tsp salt
dash red pepper flakes
1/2 tsp onion powder
2 eggs
1 garlic clove - minced

Sauce:
2 T olive oil
1 garlic clove - minced
dash red pepper flakes
28 oz crushed tomatoes
6 oz tomato paste
1 tsp salt
1 T sugar
1/2 tsp oregano
1/2 tsp basil
1 jar spaghetti sauce

In a large bowl, use a fork to mix meat, crumbs, milk, parsley, cheese, salt, pepper, onion powder, eggs, and garlic in a large bowl.  Form into 1.5-2" meatballs and arrange on a plate.  Place in fridge for 30 minutes to let them set.  In a Dutch oven, heat olive oil over medium heat.  Add garlic and pepper flakes and let sizzle until garlic is golden, 30-60 seconds.  Add remaining sauce ingredients and let mixture simmer over low heat for about 15-20 minutes, stirring occasionally.  Turn heat to lowest setting and add meatballs to sauce one by one, then cover with the lid.  Do not stir for at least 20 minutes or the meatballs will fall apart.  Cook meatballs for at least 25 minutes or until done.

Homemade Italian Breadcrumbs (Alton Brown)

4 slices Italian bread
1 T Italian seasoning
1/2 tsp garlic powder
1/4 tsp salt

Use stale bread or dry out by baking at 300° for 10 minutes and tear into 1" pieces.  Place bread, italian seasoning, garlic powder, and salt in a food processor in batches and pulse until coarse crumbs form. Spread the crumbs evenly on 2 half sheet pans and bake at 300° for 5 minutes or until the crumbs just begin to brown and are crisp. Cool the crumbs on the pans for 15 minutes.  Makes about 3 cups.