Going Italian today with meatballs. You can do so many things with them. The big decision will be what is for
supper.
Italian Meatball
1 lb of 80% lean hamburger (fat = flavor)
1 lb of good Italian sausage (Don't eat pork, then just use beef)
½ cup of ricotta
cheese
½ cup of Parmesan
cheese
½ cup Panko bread
crumbs
4 tsp. thinly sliced shallots
4 tsp minced garlic
2 egg
Good pinch of Salt and pepper
Saute your shallots and garlic in a pan for. Put all of the above ingredients in a bowl and add your shallots and garlic. Rub your hands with olive oil and mix all of
the ingredients well with your hands, but do not over mix. Also oil your
hands well before forming the meatballs. Form meatballs no bigger than the size of a golf
ball. Put the meat balls in a pan with a good marinara sauce. The sauce should just about cover ½ the meatball. Cook on medium low for 15
minutes and then turn meat ball. Add a
little more water to keep from drying out.
Sauté them until done all the way through. Serve with more parmesan grated cheese on
top. Makes about 16 meatballs.
Want a little heat?
Crush a few pepper flakes in the palm of your hand and add it to the
meat mixture.
These are great as an appetizer at a party, a grinder sandwich
or served with any pasta. Serve it with a
simple crusty garlic bread if you are serving it with pasta.
Homemade Marinara Sauce
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic
1 teaspoon dried or fresh oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
In a large skillet over medium heat sauté the finely chopped
onion in olive oil for 2 minutes. Add
the garlic for a minute. Add the other
ingredients.
Simmer for 30 minutes or more, stirring occasionally. The longer you simmer the more the tomatoes
break down and the better the sauce. I
don’t like to be in a hurry when cooking Italian. As the sauce thicken add a little water.
If you want, make extra. It freezes beautifully. I put it
in baggies to freeze it. In the fall, I use my
tomatoes from the garden, scald them and peal them and make this sauce. Deseed the tomatoes and crush them with your
hands. I also use my fresh oregano, parsley
and basil from my garden. It can also be
canned. Get out your trusty Kerr canning
book or go back in my blog and see my tomato chapter.
You have my permission to make it easy on yourself and buy
a good store bought bottle of sauce to save time and mess.
Always be good to yourself and do it your way. Being retired, I enjoy standing at the stove and simmering sauce.
Be happy and may God bless you and yours.
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