Ingredients: |
Ingredients: Meatballs:
3 lbs ground meat (1 lb each pork, veal, ground chuck)
1 large onion, chopped
1 tsp salt
3 tsp grated Parmesan cheese
2 cups bread crumbs
1 tbsp fresh parsley (or ½ tbsp dried)
2 eggs
about ¾ cup warm water
Italian sausage (hot or sweet), cut into small pieces or left whole
Sauce:
3 large cans Italian whole plum tomatoes with basil, not drained
3 cans tomato paste
fresh basil
whole garlic cloves, about 8-10
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Directions: |
Directions:Sauce Note: start the sauce first then make the meatballs and add them.
Pour whole tomatoes into large pot, add handful of basil. Cook on low. Mash tomatoes when they start to cook and soften.
Meatballs
Mix all meatball ingredients (not sausage) well with hands in large bowl. Add just enough water to make meatball mixture “sticky” enough to hold its shape.
Cover bottom of frying pan with olive oil. Put peeled, whole garlic cloves into oil. Heat pan to about 300º.
Wet hands to make meatballs (to keep mixture from sticking to hands). Firmly roll and pat each meatball; place into hot oil in frying pan. Fry meatballs, turning to cook evenly. When they become dark brown, use a slotted spoon to scoop up and drop into sauce pot. Continue until all meatballs are cooked. If needed, add a little more oil. Garlic will cook to a dark color. After more oil is added, it will take a minute or so to heat up for next batch of meatballs.
When all the meatballs are cooked, and there is room in the pan, begin adding the sausage. Cook it in the same manner, turning until it is darkened all over.
Add to the pot of sauce. Stir pot occasionally with a wooden spoon (wooden spoon will keep from tearing meatballs apart).
You know the rest!! Cook a box of your favorite pasta. Add a big salad and a crusty loaf of bread, perhaps a bottle of wine! |
This recipe for Meatballs and Sauce is from