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Mama’s Meatballs
2lbs ground beef
2 eggs
½ cup milk
1 cup flavored Italian bread crumbs
3 cloves garlic, chopped
4 Tbsp. chopped fresh Italian parsley
2/3 cup grated parmesan or Romano cheese
2 tsp. Onion Powder
Salt and pepper to taste
½ cup pine nuts, optional
Mix all ingredients together. Make small balls, approx. the size of 2 golf balls. It is easier to do this by first wetting your hands with cold water. That makes them easier to shape. Fry the meatballs in 2 Tbsp. of Olive Oil, hint, using Extra Virgin Olive Oil when cooking is not recommended because it loses it’s wonderful fruity flavor when heated, best to use plain Olive Oil. Use your EVOO in cold dishes. Brown Meatballs on all sides, they do not have to be cooked completely through because they will continue cooking in the sauce.
Mama’s Sunday Sauce
2 large cans of Hunts tomato sauce
1 large can of Hunts tomato paste
! can water of each size
1 whole head of garlic
1 lb. Italian Sausage
1 package of Country Style Pork Ribbs
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper to taste
½ tsp. of crushed red pepper flakes, optional
Mix all ingredients together in a large pot. Remove skin from garlic and slice off the top, drop it in the sauce. Start cooking the sauce on medium heat. You can start the sauce before starting to fry the meatballs.
As the meatballs get brown on all sides drop them in the sauce. Then in the same frying pan start browning the sausages and pieces of pork. Don’t leave out any of the meat because it is what gives the sauce its flavor. You can also add the drippings from the frying pan into the sauce. When the meat is brown but not cooked through drop it in to the sauce. Turn up the heat and bring to a boil then reduce the heat to simmer and let it cook for approx. 3 hour. I have found that if you cook this a day early and refrigerate it the next day when you reheat, it is even better. This sauce and meat also freezes very well. You will be the hit of the day when you serve this. Mangia!!!
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