Sunday, February 24, 2008


We weren't a big meatball family. When we had meat sauce it always had Italian sausage, never meatballs. I have only tried to maker meatballs once before and they didn't turn out. They were way too heavy and greasy. This time they were much better, but could have been even lighter, next time I'll add more bread crumbs and an additional egg. But here's the recipe I concocted for these.

2 TBLSP olive oil
1 medium onion chopped
1 red bell pepper
4 cloves of garlic diced
1 pound ground pork
1 pound ground veal
1 pound ground round
1/2 cup of bread crumbs
1 egg
1 TBLSP oregano
1 TBLSP Kosher salt
1 TBLSP fresh ground black pepper
1 TSP rosemary
1 TSP thyme
3 cups red wine
1 large can of tomato puree

Heat the oil in a dutch oven or other large pan, add the onions and peppers. Cook until just starting to brown and toss in the garlic and cook for another minute. Set aside and let cool.

In large mixing bowl combine the meat, egg, bread crumbs, spices and cooked onions peppers and garlic. Also, have a clean surface ready to put your meatballs on before you brown them. Mix it up with your hands. For those of you who don't like touching raw meat I don't have an alternative for you, your hands is the best way all this will get mixed. Make the meatballs to the desired size and place them on the surface.

Start placing the meatballs in the pan, you'll have to work in batches, browning the on all side for a total of about five minutes. Set the to the side until they are all down. Take a little red wine and deglaze the pan letting most of it cook off. Add all the meatballs, tomato puree and red wine, cover and let cook for at least 30 minutes. Remove lid and let cook for additional 30 minutes. At this point they'll be done but you can let them simmer for however long as your would like.

You can server on a crusty break with some provolone or with some pasta, whatever you feel like.

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