Yesterday I wrote about the amazing feast that is Tursgiving and promised our host’s famous meatballs recipe.
Here ya go!
- 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)
- 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
- 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
- Add the rest of your sauce ingredients starting with the tomatoes and let simmer on a med low for 30 minutes
- Keep tasting to make sure its not missing anything
- While sauce cooks, add all meatball ingredients to a mixing bowl and mix well making sure everything is uniform
- Form into inch and a half sized balls (mixture shouldn't be loose... nor too dry... if too loose add a little more breadcrumbs)
- Then coat with a light dusting of flour
- In order to cook the meatballs, add them to the sauce gently until they are all in the pot (no frying!!!)... and cover.
- Then after 5 minutes gently mix with a spoon to rearrange the orientation of the meatballs.
- After another five minutes rearrange again and remove from heat and keep covered until they are room temperature.
- Make the sauce first so its cooking while the balls are being prepared
- I suggest preparing them the day before you want to cook them and then reheat... meatballs are always best reheated!!!
Thanks, again, Mike!