Friday, September 3, 2010

Food Friday: Italian Meatballs and Marinara Sauce

Homemade Goodness!

Authentic Italian Meatballs
Serves 10

1 lb ground beef
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese

Mix all ingredients in a large bowl by hand.
Use your bare hands for best results.
Roll meatballs to about the size of a golf ball.
Drop raw meatballs into large pot of sauce.
Simmer for about 3 hours.*

*I usually don't think about making meatballs that far ahead and so I improvise.  I make them smaller and fry them until they are almost done and then put them in the sauce.  Or if I want them separate from the sauce, I fry them until cooked through.

I don't know why, but I haven't tried the sauce recipe yet.   It doesn't look difficult.  If it is as good as the meatballs, I'm sure it is great!  So next time I'm going to make it!  And then the meatballs will be cooked in the sauce like they're supposed to be and taste even yummier!

Marinara Sauce
Serves 10

2 (28 ounce) cans tomato puree
1 (28 ounce) can peeled plum tomatoes
2 cloves garlic
1 small onion, diced
6 cloves
1 teaspoon basil
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons sugar
1/4 cup extra virgin olive oil
1/4 cup grated cheese

In a large pot, sauté onion and garlic in olive oil.
Empty plum tomatoes into large bowl and squash with your hands.
Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours. 


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