Tursgiving 2014: The Meatballs Recipe

25 Nov

Yesterday I wrote about the amazing feast that is Tursgiving and promised our host’s famous meatballs recipe.

Here ya go!

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Tursgiving 2014: The Meatballs Recipe

Ingredients

    • Sauce:
  • 3 cans of Crushed tomatoes ( I like pastene )
  • 1 carrots finely chopped
  • 2 stalks of celery finely chopped
  • 1 small onion finely chopped
  • 3 cloves of garlic chopped
  • 4 bay leafs
  • 2 tbsp each of basil and parsley chopped
  • salt and pepper
  • 1 tablespoon of sugar
  • 4 tbsp of olive oil to start (separated)
    • Meatballs:
  • 1/2 pound each of beef, veal, pork and lamb
  • 1 cup parm cheese
  • 1 cup bread crumbs
  • 3 green onions finely chopped
  • 3 cloves garlic finely chopped
  • 1 shallot finely chopped
  • 2 tbsp of finely chopped parsley
  • 2 tbsp of finely chopped basil
  • 2 beaten eggs
  • salt and pepper
  • Few dashes of worchestire sauce (optional)
  • Flour to dust meatballs

Instructions

    Sauce:
  1. In a large sauce pot... large enough for all your meatballs plus the sauce, add 2 tbsp oil over med/high heat and saute your onions, garlic carrot and celery until onions are translucent
  2. Add the rest of your sauce ingredients starting with the tomatoes and let simmer on a med low for 30 minutes
  3. Keep tasting to make sure its not missing anything
    4. Meatballs:
  4. While sauce cooks, add all meatball ingredients to a mixing bowl and mix well making sure everything is uniform
  5. Form into inch and a half sized balls (mixture shouldn't be loose... nor too dry... if too loose add a little more breadcrumbs)
  6. Then coat with a light dusting of flour
    7. Meatballs in sauce:
  7. In order to cook the meatballs, add them to the sauce gently until they are all in the pot (no frying!!!)... and cover.
  8. Then after 5 minutes gently mix with a spoon to rearrange the orientation of the meatballs.
  9. After another five minutes rearrange again and remove from heat and keep covered until they are room temperature.
    10. Tips from the chef:
  10. Make the sauce first so its cooking while the balls are being prepared
  11. I suggest preparing them the day before you want to cook them and then reheat... meatballs are always best reheated!!!
http://nycnomnom.com/2014/11/25/tursgiving-2014-meatballs-recipe/

Thanks, again, Mike!

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