Sensational Sunday Italian Meat Ball Recipe

Meat Mix:

1lb ground beef ( 80% lean/20% fat )
1lb ground veal
1lb pancetta or thick-sliced smokey bacon, finely minced
2    whole eggs
1/3 cup  finely grated Parmigiano-Reggiano cheese
1/2 cup finely diced yellow onion
8    garlic cloves minced

Herb Mix:

1/4 cup fine dry unseasoned bread crumbs
4oz. (1/2 cup) whole milk
1 tsp coarse salt
1 1/2 tsp ground black pepper

Slowly add milk to bread crumbs, stirring until the mixture has the consistency of wet sand. Then add to the meat mixture, season with salt and pepper and mix well. To taste for seasoning heat a small amount of canola oil in a small pan. When it's hot, it will ripple in the pan. Pinch off a bit of meat, and fry it in the oil. Remove with a spoon, taste, and correct seasoning, adding more salt if necessary. Refrigerate meat for about 30 minutes.

Next you'll need:

canola oil for browning
12 cups of good quality tomato sauce kept warm over low heat ( see recipe below )
finely grated Parmigiano-Reggiano for serving

Preheat oven to 350 degrees

Shape meatballs using an ice cream scoop. Firmly pack the meat into the scoop, pressing down on the flat side with your palm. Then use the spring trigger to release it, and roll it between your flattened palms into a ball.  In a large skillet, heat about 1/4 inch of canola oil until very hot.Working in batches, brown all sides of each meatball. As they finish, transfer browned meatballs to a deep, ovenproof casserole. Cover meatballs with tomato sauce and make sure they are totally submerged. Place in oven and bake until well done, or about  1 3/4 to 2 hours. When done, they should feel firm to the touch, or an  instant read meat thermometer should read 160 degrees.

To Serve:

Spoon sauce over meatballs ( 2or 3 per person) and top with grated cheese. Makes 25 to 30 meatballs. Serve 8 to 10 as an entree.

Tomato Sauce Recipe

Ingredients:

San marzano tomatoes, oilive oil, garlic cloves, basil leavesight

1.Get eight (8)  28 oz cans of whole San Marzano tomatoes.

 2. Empty in a huge bowl and crush by hand or with a potato masher. .

3.  Place an 8 to 10 qt stockpot over moderate heat.

4.  Add 1/2 cup olive oil and 8 crushed garlic cloves, and cook until the garlic starts to sizzle, about 3 or 4 minutes. ( Don't burn it. That will ruin the whole sauce )

5. Add tomaotoes in four portions, waiting until each comes to a simmer before adding the next. ( This speeds up cooking time)

6. Lower heat, add a few ripped basil leaves, and simmer until foam subsides and the sauce looks a little oily. Probaly about 45 minutes.

7. Let cool and store until ready to use. Makes about 16 cups so you'll have leftovers.  







 

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