Directions: |
Directions:In the pot you will use for sauce put the ground beef, ground pork and ground veal. Squish together with hands. Add 3 Garlic, 1/2 cup Bread Crumbs, 1/4 cup Parmesan Cheese, Salt & Pepper and Parsley and mix with hands. Add Eggs one at a time squishing together with hands. Have a bowl of cold water in sink and dip hands into then grab enough meat between your fingers for a meatball and roll in your palm and place on a tray. Then dip hands again and repeat. Make sure you dip your hands in the water between each meatball roll. When finished put your vegy oil in pan with red onion circles and heat. Add half meatballs. While first batch of Meatballs are frying add olive oil to the bottom of pot (tip: if you have fresh bacon grease this is a very tasty alternative) that contained the meat and 2 Garlics diced up. Heat but be careful to not burn. Just before they turn brown you can fry sausages in it or just add your 2 cans of crushed tomatoes and 1 can of tomatoe juice. Add Basil, Parsley, 2 Bay leaves, Oregano and salt & pepper to the sauce. Flip your meatballs. When done add to the sauce. Use a spoon that will pick up some of the oil it was fried in. This will add flavour to the sauce. Fry remaining meatballs and freeze with some of the oil and do not worry if the onions follow. Its all good. Later while making pasta ladle some of the pasta water into the sauce. Just one ladle. The longer the sauce gets to cook before eating the better. 2 to 3 hours is nice. |
This recipe for Great Grandma Lena's Meatballs and Sauce is from