Saturday, March 17, 2007

The best meatballs EVER!!!!

With the help of friends, I've developed the best meatballs EVER!!

It all started when Niegel and I decided to make meatloaf one night. I mentioned our plan to someone... "Oh, you've gotta use this..." she said and so it began. I'm totally stealing the best parts of all these family recipies and secrets.... but I guess that's what this is all about, so enjoy.

I'll tell you my way, because I think it's pretty jiffy. I'll do the whole meal, it makes more sense ingredients wise.


Preheat oven to 400


1lb ground sirloin
1 lg hot Italian sausage
1 lg sweet sausage
1/3 cup chopped fresh parsley
1 onion, finely chopped
2 cloves garlic, minced
1 egg (beaten)
1/4 cup bread crumbs
1 can whole peeled tomatoes

Fresh Basil
Olive Oil
Coarse salt
Your favorite pasta...
Parmesan cheese

In a large bowl mix onion, parsley, sirloin, sausages (remove casings), 1 clove garlic, some salt, 1/2 of the beaten egg, bread crumbs, some parmesan and a little of the juice from the can of tomatoes (about 2 Tbl). Mix with your hands until just blended. Don't over mix or the balls will be tough. Mix just enough so that sausages are incorporated, the breadcrumbs are spread around and every ball has a bit of everything in it. Roll into 2" balls and set aside.

In a frying pan, heat olive oil over med-high heat. Place meatballs in oil and cook, flipping until at least three sides are browned, about 3-5 min. per side. Remove from heat and pour meatballs into baking pan, juices and all. Place the pan in the oven to bake until everything else is ready, or about 20 min. (Meatballs should be cooked through)

Using the same frying pan (don't worry about brown bits etc. it adds flavor!) add a little more olive oil, and place over med heat. Add remaining onion and garlic. Cook until onions are tender. Add can of tomatoes. Simmer over medium heat. Do not boil. Stir occasionally. (I use my spoon to cut up the tomatoes and press them a little bit while they cook.) Add salt and basil to the sauce to your liking. The salt will help draw out more liquid in the tomatoes, plus it tastes good.

Now is the time to make the pasta.
Once pasta is done, pour a little bit of the pasta water into the simmering sauce. (This adds a little starchiness to the and helps it grip to the pasta better)

Basically, you're done.
Put all the pieces together and in your tummy!!!!!

You can cook the sauce anywhere from just ten minutes to an hour. The longer you cook it, the thicker it'll get. I like it more on the less thick side... so that's more of what you'll get here. If you want it to cook longer, wait to make your pasta and keep the balls warm in a low temp. oven.

Have fun and tell me what you think!
It's totally worth a try!

1 comment:

ZU-ZU said...

I won't be making any of these but I will gladly try some if you make them for me!