Do not know where to start. OK then traditional Italian Meatballs. 1lb Chuck and 1/2 ground Pork Butt. You will need one egg, 1/2 cup romano Grating cheese. 1/4 cup chopped fresh Italian parsley and one cup stale Italian bread [ cut off crust, then chop up ]
Mix meats together add S&P to taste. In a separate bowl add stirred egg, cheese and bread. Mix together to a wet mixture. Spread Parsley over meat ,add egg mixture and by hand blend in all ingredients. Form balls [ about 10 ] and fry in Extra Virgin Olive oil in a cast iron pan, Cook until browned bur raw in middle. Place aside.
Before you make meatballs cook tomato sauce for 45 minutes then add balls. At a low simmer cook for another 45 minutes. DONE. Make pasta and enjoy.
For sauce two 28oz can of plum tomato. In a large pot add 3 Tlbs EVOO . Add 4 cloves garlic [ broken ] and lightly brown garlic. Add tomato then 1tsp salt and 1/2 tsp red pepper flakes, one bay leaf [ remove after 45 min ]. Cook sauce for 45 minutes then mash down tomato. If no meat added cook another 15, 20minutes. ENJOY !!!!
charles
Awesome, Sir Charles!
I made a variant of the above today using 2 lbs. of ground Wagyu beef as follows -
- 2 lbs. of finely ground Wagyu beef
- 2/3 cup grated Pecorino Romano cheese
- 1/3 cup fresh chopped parsley (from the garden)
- 1 1/2 cup pulled (hard crust removed) "Pane di Casa" from coal-fired Terranova Bakery (Bronx, NY)
- tad of Half & Half (to just moisten the pulled bread)
- 2 small eggs (from local LI farm).
- 2 cloves garlic pressed
- Pink Himalayan salt
- Pepper - freshly ground
- Garlic Powder
Mix small finger-pulled bread with a tad of 1/2 & 1/2 (to lightly moisten), grated cheese, parsley & eggs with pressed garlic. Add a bit salt, pepper & garlic powder. Mix well with fork.
Add beef & mix by hand. Continue adding salt, pepper & garlic powder until it smells "right" (Great hint by JoAnn, Charlie's better half!!!).
Fry in cast iron pan with EVOO until browned on the outside & raw in the inside. Add to sauce pot & let simmer. The acid in the tomatoes & heat will cook the meatballs to perfection.
This made 19 medium-sized meatballs... Only 18 made it into the pot... The last one was fully cooked in the cast iron & was devoured! Deliciuso!
Prego, Sir Charles!