Step 1

In a bowl, combine all of the ingredients but the olive oil in a bowl. I suggest just grabbing a tablespoon of tomato sauce from the can of crushed tomatoes you’re going to use for the marinara-the sauce won’t miss the bit that you’re adding to the meatballs.

Step 2

Using your hands, mix all of the meat together until it forms a well-combined ball, then stop. You won’t want to overwork the meat or you’ll end up with tough meatballs.

Step 3

Add olive oil to a dutch oven over medium-high heat.

Step 4

With a two-teaspoon scoop, form balls and place them into the dutch oven. Measure out about 18-20 meatballs, placing them into the heated dutch oven as they’re formed.

Step 5

Pan fry them for 10 minutes, turning them as you go so that all sides are browned.

Step 6

Place the meatballs onto a paper towel lined plate and drain the fat out of the dutch oven.

Step 7

In the same dutch oven that you just made the meatballs and drained the fat from, add the olive oil, garlic, and shallot. Saute for 3 minutes.

Step 8

Add the spices and give them a stir to wake them up. Then add the white wine. It’ll bubble and deglaze the pan.

Step 9

Then, slowly add the crushed tomatoes and throw in the parmesan rind.

Step 10

Bring it to a simmer for 2 minutes and then turn it down to low.

Step 11

Return the meatballs to the sauce. Toss.

Step 12

Top with parmesan, chopped basil and serve over pasta, if desired...enjoy!