P.s dont give me linksWhats the best recipe for pasta sauce and meat balls?
REAL MEATBALLS %26amp; SPAGHETTI
For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:
1½ lbs. spaghetti, cooked according to package directions
Freshly grated Parmesan
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
--“Barefoot Contessa Family Style” cookbook
PHOTO: http://img.foodnetwork.com/FOOD/2009/06/…Whats the best recipe for pasta sauce and meat balls?
I've always assumed that the ';best recipe'; was one that was tried and true and handed down by previous generations in the family! At any rate, here's the one I enjoy making:
Sauce:
1 28 oz can tomato sauce
1 15 oz can diced tomatos
2 lbs spicy turkey Italian sausage, casings removed
1 yellow onion, peeled and diced
3 T Italian Herbs
1 T brown sugar
1 tsp fresh ground pepper
1/2 tsp red pepper flakes (opt.)
1/2 cup good olive oil
1/2 cup good red wine
1/2 cup grated parmesan
Saute meat and onion until no longer pink and onion is translucent. Add remaining ingrediants and bring to a boil. Reduce heat and simmer for 30 minutes.
Meatballs:
2 lbs lean ground beef
1/2 cup Italian bread crumbs
1/2 cup milk
1 T kosher salt
1 tsp fresh ground pepper
1 T Italian herbs
1/4 cup grated parmesan cheese
1/2 cup chopped fresh basil
2 eggs
Soak breadcrmbs in milk. Mix the above together and form into 1 1/2 inch meatballs. Heat 3 T olive oil in large skillet. Add meatballs and brown on all sides. Drain. Place in sauce and continue simmering for 15 minutes, or until cooked thru. (you can also bake these with a little sauce)
This recipe is fool proof. The meatballs melt in your mouth
http://allrecipes.com/Recipe/Jenns-Out-O…
Spaghetti and Meatball Sauce
The trick to this recipe, as in most Italian cooking is to use the best ingredients you can find. The choice of meat is up to you, but I try to add a piece of both sparerib, and beef to the sauce, and prefer a combination of beef and veal, or beef and turkey for the meatballs. Here is the recipe;
For The Sauce:
2 Tbsp. Olive Oil
2 Cloves of Garlic, Minced
1 Small Onion, Chopped Fine
1 Stalk of Celery, Finely Chopped
2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)
Salt %26amp; Pepper
1/4 Cup Chopped Basil
1/2 Tbsp. Dried Oregano
1/2 Tbsp. Dried Thyme
1/4 Cup Chopped Fresh Parsley
Dash of Red Pepper Flakes (Optional)
2 (6oz) Cans Tomato Paste
1 (26 oz. can/box) Pureed Tomatoes
About 5 Cups water
9 Tbsp. Grated Parmesan Cheese
1 Pound Of Spaghetti or Pasta of Choice
Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and sauté until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.
Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Just before serving, stir the 3 Tbsp. of grated cheese into the sauce. Though most people would choose spaghetti, personally I prefer rigatoni or penne. Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal. I would choose a robust Chianti wine to accompany this meal.
Meatballs:
1 lb. Ground Beef
1/2 lb. Ground Pork or Veal
Salt %26amp; Pepper
1 or 2 Cloves Garlic, Minced
2 Tbsp. Fresh Chopped Parsley
6 Tbsp. Grated Parmesan Cheese
1 Egg
1 Cup Soft Bread Crumbs
1/2 Cup Water
Add the bread crumbs to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.
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sauce
Ingredients
5 large tomatoes [use canned if tomatoes are out of season, I like Red Gold and San Marzano]
1/3 cup extra – virgin olive oil
2 garlic cloves, very thinly sliced
1/4 cup vodka
Coarse salt, to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes
1 lb. penne
1/2 cup heavy cream
Leaves from 3 or 4 large fresh flat – leaf parsley sprigs, coarsely chopped
Method
Peel and seed the tomatoes, then cut them into small dice. If the tomatoes are very juicy, drain them for about 10 minutes in a colander. Set aside.
In a large fry pan over medium heat, warm the olive oil. Add the garlic and sauté until just starting to turn golden, 1 to 2 minutes. Remove the pan from the stovetop and add the vodka. Return the pan to medium heat and cook until reduced by half. Add the tomatoes, salt, black pepper and red pepper flakes and simmer, uncovered, for 10 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente [tender but firm to the bite], 10 to 12 minutes. Drain well and add the pasta to the fry pan.
Add the cream and cook, stirring, over medium heat until the pasta is well coated with the sauce, about 2 minutes. Taste and adjust the seasonings. Pour into a warmed large, shallow bowl. Add the parsley and toss briefly. Serve immediately
Buon Appetito!
i have found the best meatballs are bj's swedish meatballs...havent had em in awhile too. they will kick up any sauce you make. it also was the best meatball sandmich ive had with those. not like i havent tried a hundred different italian and homemade meatballs either. if you havent tried em i highly recommend em. yummy
The one I always use for potlucks is store bought meatballs either turkey or beef whatever your preferance.
I buy the large bag. Add 2 jars of Rinaldi 3 Cheese pasta sauce and about 4 tbsps of sugar.
Works every time.
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