Wednesday, March 12, 2014

Italian Meatballs

























I make a big batch of these and freeze them so I can have them for whatever pasta dish I choose to make. If I decide to make Spaghetti and meatballs I can take out just what I need and allow them to simmer in my pasta sauce until heated through. Sometimes I serve them all alone or with rice. They are great to have on hand for quick meatball subs too.

Italian Meatballs

1 pound ground beef...
1 pound ground pork
1 cup bread crumbs, fresh or dried
1/2 cup finely grated Parmesan
1/4 cup evaporated milk
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 small onion, chopped finely
2 eggs

Preheat oven to 350 degrees. In a large bowl, lightly mix all ingredients by hand, but do not pack down meat mixture. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter. Arrange meatball onto prepared baking sheet. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes. Makes about 16 meatballs.

Basic Marinara Sauce

1/2 cup extra-virgin olive oil
2 small yellow onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
2 – 28 ounce cans crushed tomatoes
2 dried bay leaves

In a large pot or dutch oven, heat the oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots and 1/2 teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. Let the sauce cool, and then refrigerate or freeze it.

NOTE: This recipe makes 2 quarts of homemade sauce. The above recipe calls for just two cups. I freeze mine in Ziploc freezer bags for up to 3 months and use as needed for many recipes.

*** Photograph is copyrighted and the property of ©Welcome Home.

No comments :

Post a Comment