Ingredients
Method
- In large dutch oven warm olive oil and sauté onions until they are translucent, then add a 1/4 cup of sauce to pan and continue to fry for about 5 minutes, then remove onions from heat and set aside in cool bowl.
- In small bowl add oats to milk and let soak for 15 minutes.
- In large bowl, combine parsley, parmesan, egg, garlic, basil, and chilli pepper flakes. Then add oats, milk, and onions once oats have soaked for 15 minutes and onions are cool enough to touch. Gently combine all ingredients until all ingredients are combined.
- Layer the bottom of your dutch oven with tomato sauce and roll meatballs into walnut size balls then place them in dutch oven.
- Once all meat has been rolled, cover your dutch oven and transfer to stove and cook meatballs on low heat for 2 hours.
- Periodically check on meatballs throughout cook time and remove from heat if the done. Let cool and serve over pasta or on their own.