Friday, September 27, 2013

Meatballs And Homemade Tomato Sauce

I can eat my pasta with my meatballs and sauce everyday of the week if I could. My whole family loves pasta, so once a week we have this dish. The pasta sauce is so good with a few secret ingredients so it is not to acidic. And the meatballs are perfect, fried to make them a little crispy on the outside and soft in the middle. Perfect combination.

For the sauce:

3 ( 28 ounce) cans Tuttorosso crushed tomatoes
1 medium onion finely chopped
4 garlic cloves finely chopped
3 teaspoons sugar
6 fresh basil leaves or 2 Tablespoons dried basil
2 teaspoons dried oregano or 1 teaspoon fresh chopped finely
4 Tablespoons parsley dried or fresh
1/4 of a peeled carrot ( not cut, just to throw in sauce whole then to be taken out in the end)
1 bay leaf
1/4 cup extra virgin olive oil


In a large pot over low-medium heat add the olive oil and the onions and cook about 10 minutes until translucent but not brown. Add the garlic and cook for 5 minutes stirring, not letting it turn brown. Add the tomatoes, sugar, basil, oregano, parsley, carrot, and the bay leaf. Cook on low-medium heat for around 2-3 hours stirring frequently. Remove bay leaf and carrot before ready to serve.

Homemade Meatballs:
1/4 cup extra virgin olive oil
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1 small-medium onion diced ( to your taste)
4 garlic cloves finely diced
3-4 fresh basil leaves finely chopped
1 Tablespoon oregano
2 Tablespoon's fresh or dried parsley
3 large eggs
1 cup of day old bread soaked in milk for few minutes ( then squeeze milk from the bread) or you can use 1 cup of bread crumbs
1/4 cup of milk
1/4 cup grated parmesan cheese ( optional)
salt and pepper to your taste


1. In a large bowl combine the beef, pork, and veal. Using your hands combine these ingredients only mix slightly, do not over work the meat or you will have a tough meatball. Add the onion, garlic, basil, oregano and parsley, and the eggs. Mix until combined.
2. Squeeze out the bread from the milk and add to the mixture along with the 1/4 cup of milk, grated parmesan cheese and salt and pepper.
3. Shape the meat mixture into around 2- 2 1/2 inch balls
3. In a large skillet on medium heat pour in the olive oil, when the oil becomes hot ( not to smoking point) fry the meatballs in batches ( dont over crowd the pan) until they become brown on each side, turning frequently. Cook meatballs until they are brown on all sides.
4. When meatballs are done place into homemade tomato sauce and cook on a low simmer for 2-3 hours.
5. Serve over pasta and enjoy!!! These are delicious..

Tips: I like my meatballs a little crispy on the outside and soft on the inside, if you like your meatballs a little firmer on the inside you can add a little more bread or breadcrumbs. The mixture will feel a little soft while your mixing it, thats ok they will firm up while frying. Also, you can choose to add or take away any of the ingredients, it is all what you desire.

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