Best My Sunday Meatballs Recipes

ITALIAN MEATBALLS AND SUNDAY SAUCE RECIPE

Steps:

• Dice 1 onion. In a large bowl hand crush the tomatoes. Alternatively, pulse the tomatoes in a blender for 2-3 seconds.
• Coat the bottom of a large heavy pot with a 1/2 cup of olive oil and saute the onions on medium-low heat until translucent (about 5 minutes). Add the tomato paste to the onions and cook for 5 minutes, spreading the paste around with a wooden spoon.
• Add in all the hand crushed tomatoes, 1 tsp of kosher salt, 1/2 tsp black pepper and 1/2 tsp of sugar. Stir the sauce until incorporated and cook on a low simmer with the lid left slightly ajar. Stir the sauce every so often (very important!) to avoid sticking. The sauce should cook on low heat for at least 2.5 to 3 hours but longer will be better.
• Begin by grating 3/4 cup of parmigiano reggiano, mincing a half cup of fresh parsley, and creating garlic paste from 3 garlic cloves.
• Add the beef and ground pork to a large mixing bowl and season with 2 tsp kosher salt and a 1/2 tsp black pepper. In a small bowl beat 2 eggs and set aside.
• To the meat, add the breadcrumbs, grated cheese, parsley and garlic paste. Pour the eggs in and mix everything together. If the mixture is too dry, add one more egg to the mix.
• With wet hands roll approximately 2" size meatballs. The meatballs can be baked on a sheet pan with wire rack at 375f for 25-30 minutes or until brown in the middle of oven.
• Place the browned meatballs in the sauce and cook for a minimum of 1 hour on low heat to allow the meatballs to absorb the flavor of and braise in the sauce.
• When the meatballs are finished, serve with choice of pasta, grated cheese and Italian bread. Enjoy!

SUNDAY MEATBALLS

Steps:

• Place frozen meatballs in crock-pot.
• In a medium saucepan over medium-high heat, bring remaining ingredients to a boil until sugar has dissolved. Pour mixture over meatballs and give a quick stir to coat meatballs.
• Cook on high for 2-3 hours or low for 6-8 hours.

SUNDAY SAUCE WITH MEATBALLS

Steps:

• Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.
• Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs.
• Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.
• Heat 1/2-cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over.
• *Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.
• Cut the ribs apart and remove the membrane. Saute them in 1/2-cup oil until very brown and remove.
• Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.
• Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce

SUNDAY GRAVY WITH BEEF OR PORK BRACIOLA AND ANNA AND FRANKIE'S MEATBALLS

Steps:

• Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste.
• Roll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy.
• Meatballs: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist.
• Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls.
• In a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel.
• Sunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them.
• Combine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil.
• Return beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick.
• One hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time.
• To serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter.