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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Mark's Meatballs & Sauce Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
Meatballs:
1 pound/500 g extra-lean ground beef (I actually used ground turkey most of the time)
3 1/2 ounces/100 g ricotta cheese
1 egg
10 sun-dried tomatoes, chopped (You can substitute 1/2 a cup of any spaghetti sauce)
1 cup/250 ml freshly grated Parmigiano cheese
Salt and freshly ground black pepper
1/2 cup flour

Sauce:
2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt

Directions:
Directions:
Meatballs:
In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper.

Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls.

Add flour to a bowl. Roll around meatballs in flour to coat.

Heat some olive oil up in a skillet (I use an electric skillet) and cook until done.

Pour spaghetti sauce over meatballs in the skillet and serve.

Sauce:

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan.
Add a pinch or two of salt.

Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Number Of Servings:
Number Of Servings:
10 meatballs
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
I usually double the recipe.

The sauce is Marcella Hazan’s (she is the Julia Childs of Italian cooking) Tomato Sauce recipe. It is very easy.

 

 

 

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