My favorite thing in the world is a good meatball. I find it so comforting to cook something you're recommended to mix together with your hands. Meatballs and red sauce instantly remind me of my childhood and my family back East. I made these for some friends before we went to Octoberfest and there were no leftovers. I also tweaked the meat proportions because each time I make them I like to change up the ratios. This is what I did this time.
For the meatballs -
1. Put 1 lb ground chuck, 1 lb ground veal and 1/2 ground pork with 2 cups Italian flavored bread crumbs in a large bowl. Add 1 cup fresh chopped parsley, 1/2 cup grated cheese, 4 eggs, and 1 cup of milk.
2. Add 2 minced garlic cloves and 1 minced onion. Mix thoroughly and let sit for 30 minutes.
3. Roll into desired size and place on a foiled lined baking sheet. Bake at 350 for 30 minutes.
For the sauce -
1. Dice 1 onion and 3 cloves of garlic. Add to a large sauce pan with olive oil. Season with salt, pepper, and red pepper flakes. Add 2 tbs tomato paste for depth of flavor.
2. Once the aromatics are cooked through add diced fresh tomatoes. The size of the tomato will depend on the number used. I usually like to fill about a cereal bowl. Add fresh oregano, basil and parsley and stir.
3. Once cooked add a can of San Marzano diced tomatoes. Stir, add meatballs, and simmer until flavors mingle.
No comments:
Post a Comment