Harry's Meat Balls

By cookbooksareforeveryone
April 25, 2013
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Harry's Meat Balls

Author Notes:

my son wanted a lesson in making his favorite meat balls. This is a give or take recipe that a 24 year old on a budget can add or subtract from....


Serves: six

see below

  • 1 pound ground pork
  • 1 pound ground veal (or turkey)
  • 1 pound ground lamb (or beef)

see below

  • 2 eggs
  • 6 tablespoons bread crumbs
  • 1 large onion--grated
  • 2 tablespoons mustard
  • 2 tablespoons worcheshire
  • 1/2 cup currants
  • 2 tablespoons chopped parsely
  • 2 tablespoons spicy ketchup (optional)
  • 1/2 prserved lemon (totally optional)
  1. wash your hands and in a big bowl mush all together/chill / Make a da meatballs--you should make about 24 of them in a big heavy frying pan heat 2 tablespoons olive oil and put bit of onion slice carefully add the meatballs(do not crowd --do this in at least two batches) and cook for about ten minutes total as you carefully use a spoon to move them around and brown on all sides. remove to a plate. deglaze the burned onion and bits with two tablespoons of balsamic vinegar. remove from heat. Add to tomato sauce....see next.
  2. For tomato sauce. In a large pot add two large cans of good crushed tomatoes, 1/3 cup red wine /two tablespoons brown sugar, a few chopped cloves of garlic/ three tablespoon of chopped herbs (oregano/basil/parsely) Simmer sauce until reduced by about half. Salt /pepper/ brown sugar to taste. Add meat balls to sauce and cook for 1/2 hour. Serve with al dente pasta and fresthly grated parmesan. Be prepared to be loved....xoxox

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