by lapadia
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my 106 recipes »
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lapadia's Notes:
ExpandSTEP ONE = Add all sauce ingredients (below) to a 6 quart sauce pan and start simmering Ask a question about this ingredient
1/2-lb ground sirloin and 1/2-lb ground pork Ask a question about this ingredient
2-ounces fresh artisan bread-torn (homemade or from the bakery) Ask a question about this ingredient
1/3 cup chopped fresh Italian parsley Ask a question about this ingredient
2 smashed garlic cloves Ask a question about this ingredient
1/2 cup micro-plane grated Pecorino Romano cheese Ask a question about this ingredient
1 teaspoon toasted onion powder Ask a question about this ingredient
5 grinds fresh pepper - to your taste Ask a question about this ingredient
1/2 teaspoon oregano (I like using dried from Penzeys) Ask a question about this ingredient
1 egg, lightly beaten Ask a question about this ingredient
1/4 cup olive oil for browning Ask a question about this ingredient
Add olive oil to a fry pan; set aside. Place the ground meat in a bowl; set aside.
Ask a question about this stepIn a food processor, add the torn bread, parsley, garlic, grated cheese, onion or onion powder, pepper, and oregano; then pulse until finely processed.
Ask a question about this stepAdd the bread mixture and the beaten egg to the ground meat; gently toss with your hands until all ingredients are incorporated. The mixture must feel moist, (slightly sticky) and be able to hold together; add 1 tablespoon of water at a time if you feel the mixture needs more moisture.
Ask a question about this stepGently form the meat into lightly packed balls.
Ask a question about this stepHeat the fry pan – medium high heat; fry the balls, brown and crisp all sides. Brown only the outside of the meatball to seal them together. Note: I have also browned these in the oven @ 375 degrees for ½ hour, turning a few times.
Ask a question about this stepTransfer the meatballs to an already simmering sauce and cover. The inside of meatball will cook in the sauce.
Ask a question about this stepSimmer sauce for about 2-3 hours; until the sauce is sticking to the balls, they look juicy, and the aroma is filling the air with “Italian goodness”.
Ask a question about this step1-28 ounce can organic crushed plum tomatoes with basil. 1 tablespoon extra virgin olive oil (optional). 2 tablespoons Amore concentrated Sun-Dried Tomato Paste (a favorite addition of mine that adds an extra rich flavor). 6-8 cloves smashed and minced garlic. Salt/Pepper.
Ask a question about this stepKeep a couple slices of fresh bread close by for "sauce testing", a bottle of your favorite red wine for adding a little moisture to the sauce, if needed...and for sipping too!
Ask a question about this stepRE: the lingo “sauce” vs. “gravy”…awww, that’s a family thing, but I have always loved the debate over it all!
Ask a question about this stepSorry my comment a while back was deleted, but not my feelings about such a terrific recipe. Family recipes lie close to my heart. This one is a winner!
Thanks so much! I always look forward to seeing your recipes and your family pictures too!
These sound (and look) soo good. I am going to start with your (and your Grandma Angelo's) recipe to make my first really authentic Italian meatballs and sauce!
Everything you come up with is delicious. Still have my favorites though.
Thanks and back at you, waiting to see a recipe or two from you! Oh, and one of your favorites is out here...Braciole!
Very delicous and the meatballs make great meatball sandwiches too:)
Yes, I ♥ meatball sandwiches, my favorite is cold; to slice the meatball, spread some mayo on good Italian bread, sprinkle some cheese and sandwich it all together.
Mmmmm, so delicious! Love the recipe and really love the story. It's wonderful, isn't it, how a dish can evoke not just tastes and smells, but also the laughter and the love of the people who have shared it. ;o)
Thanks AJ, and yes, so true about the memories a dish can evoke!
Thanks for checking out what I have been up to, and where you can find a recipe or two, actually there are so many excellent meatball recipes (and more) that I need to try!
I've tasted this recipe and it's da best. Mangia!
I will give this a try. Thank you for remembering how to make these. I still remember those dinners
Thanks, and I am thinking about your Garbanzo meatballs as I type!
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
My hat if off to all the meatball recipes entered, all of them tasty; I especially like reading about the recipe’s origin, most of which hold a special place in the heart, passed down from generation to generation…Thanks to all for sharing stories, pictures and recipes!!