Ingredients: |
Ingredients: Sauce
2 - 28oz cans of peeled plum tomatoes (cento or scalfani)
Good Olive Oil
1 large yellow onion
1 clove of garlic
kosher salt
Meat Balls:
1 pound of meatloaf mix (veal, pork, beef)
1 cup seasoned bread crumbs
3/4 cup milk
1 egg
1 clove garlic finely chopped
1 tbsp of chopped parsley
1 tsp kosher salt
1/2 cup grated cheese
fresh ground pepper
Frying Oil - (Wesson, grape seed oil, etc)
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Directions: |
Directions:In a large heavy bottomed pot pour in olive oil (coat the bottom) heat over a medium flame. Add chopped yellow onion and sauté till translucent then add garlic. While the onions are cooking pulse the tomatoes in the blender then add to the pot. Fill the blender with a cup of water to get all the tomato out and pour it into the pot as well. Season with kosher salt and cover partially and let simmer for 3 or 4 hours, stirring occasionally.
While sauce is simmering start the meatballs!
In a large bowl add the meat, bread crumbs, milk, garlic, parsley, grated cheese, egg, salt and pepper. with clean hands or a fork, gently combine the ingredients. You don't want to over mix, this dries out the meat. Once everything is combined form the mixture into medium/ small balls (HA!) or whatever you're size preference! a pound of meat can probably make about 20 meatballs.
Heat oil in a pan (i use a cast iron pan). Once oil is hot place balls in pan, careful not to overcrowd! Brown on each side (about 1 min per side) then place on paper towel. Once you have browned all the meatballs place them carefully in the sauce where they will continue to cook!
Season sauce to taste and it's done!
Serve with your favorite pasta, a nice salad, and a good glass of wine! |
This recipe for Sunday Sauce is from