Italian Meatballs in Red Wine Sauce by This Old Gal

– 1 pound Ground Beef
– 1/2 pound Ground Pork
– 4 tablespoons Extra Virgin Olive Oil
– 3 tablespoons Potato Starch (or more)
– 5 ounces Ricotta Cheese
– 1 cup Rolled Oats (not Instant)
– 3 tablespoons Heavy Cream
– 2 cloves Fresh Garlic
– 1 large Egg
– 7 grams Sun Dried Tomatoes (dry, not in oil)
– 15 grams Fresh Flat Leaf Parsley (fresh)
– 19 grams Hard Parmesan Cheese (grated)
– 1/2 teaspoon Paprika
– 1.25 teaspoon Dried Oregano
– 1 teaspoon Kosher Salt
– 1 teaspoon Fennel Seeds (crushed)
– 1 teaspoon Crushed Red Pepper Flakes (or Sambal Oelek Chili Paste)
– 1/2 teaspoon Ground Allspice
– 1/2 teaspoon Ground Cumin
– 1/2 teaspoon Freshly Ground Black Pepper
– 1 small Yellow/Brown Onion (finely diced)
– 2 cloves Fresh Garlic, minced
– 1/2 medium Carrots (peeled and finelyminced)
– 1 cup Dry Red Wine
– 1/2 cup Beef Stock
– 2 springs Fresh Basil Leaves
– 3/4 teaspoon Dried Oregano
– 1 tablespoon Tomato Paste
– 28 ounces Tomato Puree (crushed Tomatoes)
– Freshly Ground Black Pepper
– Fresh Flat Leaf Parsley
– Asiago or Parmigiano-Reggiano cheese

Prep Time: 44 min
Cook Time: 10 min
Total Time: 54 min