I just recently discovered why my Mothers meatballs are so good, after making them for years and never asking her what her recipe was, I finally decided to and had an ah-ha moment. Previously mine just never tasted like hers and she told me that she adds Italian sausage meat. The meatballs are tender, soft and so delicious. —sdebrango
16 large meatballs and approximately 8 cups sauce
ground beef (80%fat) I like chuck
Italian sausage meat (sweet or hot your choice)
handful italian flat leaf parsley chopped
grated parmigiano or pecorino romano cheese
fresh breadcrumbs made from day old bread (I like to use ciabatta)
salt and pepper to taste
pepper to taste
cloves garlic thinly siliced
tube tomato paste of 3/4 of a 6 oz can
28 oz cans whole tomatoes (best quality)
olive oil for pan
leaves fresh basil +3 after sauce is cooked
salt and pepper to taste
NOTE: if tomatoes are sour you can add a little sugar, some add carrots to sweeten also
You will need a large mixing bowl, add the meat and mix with spoon or with your hands. Pulse the bread in the food processor and add to meat, pour the water over the bread crumbs and add the parsley, cheese, eggs and salt and pepper. Mix together until it's all combined. Form into meatballs, I like mine about the size of a handball. In a non stick skillet heat some olive oil, place the meatballs about 1 inch apart and fry so they are browned on each side but not cooked through. Remove from the pan and set aside. Keep the oil and drippings in the skillet you will need it for the sauce.
To dutch oven add the oil from the meat that was fried (only enough to coat the bottom of the pan) then the shallot and cook until soft, add the garlic and let it cook until the garlic just starts to brown (takes only about 3 minutes) on medium high heat. Add the tomato paste and cook stirring constantly until it caramelizes. Puree the tomatoes in the blender or food processor until smooth and add to the onion,garlic and tomato paste, stir to combine and then add the meatballs and slow cook on medium/low heat covered for at least 3-4 hours stirring frequently, or if cooking all day use low heat so it just simmers, stirring occasionally. When done remove the meatballs, tear the remaining fresh basil leaves into the sauce, stir and serve.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.