Michelle's Meatballs and Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the meatballs, you will need:
1 large sweet onion, sliced or chopped
Olive oil/canola oil for the bottom of the pans
21/2lbs. ground beef
11/2lb. ground pork
1 lb. ground veal
(You can use all beef, as well, and the best taste comes with an 85/15 blend of beef/fat)
3 1/2 cups plain breadcrumbs (a combination of white and wheat breads or all white)
3/4 cup grated Romano cheese (Optional)
1 1/2 cups of spring water
6 eggs
1 flat teaspoon coarse salt
10 grinds of fresh ground pepper
For the sauce:
1 large Vidalia or other sweet onion, sliced or chopped
Olive oil
4 large cans of crushed tomatoes. I use Tuttarossa
¾ tomatoes can of hot chicken broth
½ cup of red wine
1 teaspoon basil
1 teaspoon oregano
½ to ¾ teaspoon of salt
10 grinds of fresh pepper
20 –25 meatballs with oil and onions from the bottom of the pan
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Directions: |
Directions:Here’s how : Cover bottom of a large pan with olive oil and heat gently. Slice onions and sauté in oil until golden brown. Put all other ingredients for the meatballs into a large bowl. Combine with your hands being careful not to overwork the mixture. Mixture should be moist but not wet. Add more liquid or breadcrumbs if necessary. Make round balls of meat mixture and place in pan to brown on all sides Leave plenty of room in the pan and turn meatballs as they brown. Remove from pan as the meatballs are browned. (You can easily have two or three pans going at once.) Add more onions as needed. Taste the meatballs to check for flavors. Be sure to shake on lots of grated cheese.
If you are not going to use all the meatballs with your sauce, place them on a cookie sheet with the pan drippings and onions and freeze them. You can add them to a sauce whenever you want.
Meanwhile… In a tall stockpot, brown onions in oil. Add chicken broth. Add seasonings and bring to a boil. Turn down heat and add wine. Add tomatoes and simmer sauce. Add meatballs, making sure they have plenty of room in the sauce. Simmer until you can see the color and consistency of the sauce change and the froth on the top of the pot is gone, at least two hours. If you want to strain the sauce, let it cool, lift out the meatballs and put sauce into food mill over a large pot or container.
When ready to serve: Heat sauce and meatballs. Cook macaroni and drain. Pour some sauce on the bottom of a large platter or shallow serving round. Add macaroni. Pour sauce and meatballs on top.
Serve with crusty bread and a nice bottle of Chianti. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:One hour for the meatballs and a half hour to prepare the sauce |
Personal
Notes: |
Personal
Notes: The recipe will make about 50 meatballs. I usually split the batch and freeze half after browning. This recipe uses about twenty meatballs.
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