Fill a pot with water and turn on to start the pasta.
Pour both cans of Tantillo Whole Peeled Tomatoes, butter and yellow onion into separate pot.
Cook over low heat and keep on simmer.
Mix the beef, egg, cheese, breadcrumbs, garlic salt, pepper and garlic seasoning together.
Roll into 1 inch meatballs. Pour Tantillo California Extra Virgin Olive Oil into shallow pan over low-medium heat.
Place meatballs in pan and cook until brown on all sides.
Once the meatballs are finished, plate and set aside.
Remove sauce from heat. Using a hand blender, blend the tomatoes and onions until smooth.
Add the garlic salt, pepper, oregano and basil, blend again until mixed.
Add the sauce and meatballs back to shallow pan and cook on low until pasta is ready.
Spoon pasta into sauce and meatballs and mix together.
Plate and serve. Buon Appetito!
Ingredients
Directions
Fill a pot with water and turn on to start the pasta.
Pour both cans of Tantillo Whole Peeled Tomatoes, butter and yellow onion into separate pot.
Cook over low heat and keep on simmer.
Mix the beef, egg, cheese, breadcrumbs, garlic salt, pepper and garlic seasoning together.
Roll into 1 inch meatballs. Pour Tantillo California Extra Virgin Olive Oil into shallow pan over low-medium heat.
Place meatballs in pan and cook until brown on all sides.
Once the meatballs are finished, plate and set aside.
Remove sauce from heat. Using a hand blender, blend the tomatoes and onions until smooth.
Add the garlic salt, pepper, oregano and basil, blend again until mixed.
Add the sauce and meatballs back to shallow pan and cook on low until pasta is ready.
Spoon pasta into sauce and meatballs and mix together.
Plate and serve. Buon Appetito!
