Post by 58limited on Jan 4, 2015 14:20:19 GMT -5
So, this has been our family recipe for decades though I heard a rumor it originated in Southern Living (or a similar) magazine back in the 50s.
I have tweaked it a bit, here is the current version:
Meatballs
2 lb ground beef (I often sub 1/3 of the meat for Italian sausage. Also don't use very lean ground beef or the meatballs will be a little dry.)
2 C Italian bread crumbs
1 C parmesan cheese (I just use Kraft, not the fancy stuff)
2-3 eggs, beaten
1 T parlsey flakes (or 3 T if using fresh)
1 T oregano (or 3 T if using fresh)
1-3 cloves garlic (personal taste - I add three), minced
1 t salt
dash pepper
1/2 C milk
Combine all ingredients and form into 1 1/2" balls - this recipe should make about 20. Brown in a cast iron skillet. You can brown in the oven but they taste better when skillet browned. This is the most time consuming part of the recipe. Now, make the sauce and add meatballs as it simmers.
Sauce
2 T olive oil
1 1/2 C chopped onion
2 cloves minced garlic
red wine
red pepper flakes - a couple of shakes into saute
1 - 28oz can Red Gold crushed tomatoes
1 - 12oz can tomato paste (I sometimes omit and just use two cans of the Red Gold crushed tomatoes instead)
2 T sugar (optional - was part of original recipe)
2 T oregano
2 T Worcestershire sauce (optional - was part of original recipe)
2 T lemon juice (optional - was part of original recipe)
2 t salt
1 t pepper
dash Tabasco sauce (the tiny 1/8oz bottles are perfect)
Heat oil in pot and saute the onions until they start to clear. Add garlic and a couple of shakes of red pepper flakes. When onions are clear add red wine to deglaze - about 1/2 cup. Saute another minute then add tomatoes and all other ingredients. Bring to simmer. If you used the tomato paste you may need to add water to desired consistency. Add meatballs and simmer 1 1/2-2 hours and serve over pasta.
NOTE: Changes I've made: adding garlic and oregano to the meatballs. Increased the garlic and oregano in the sauce, switched to crushed tomatoes (original called for diced), started using wine and red pepper flakes. I usually use Mexican oregano.
I have tweaked it a bit, here is the current version:
Meatballs
2 lb ground beef (I often sub 1/3 of the meat for Italian sausage. Also don't use very lean ground beef or the meatballs will be a little dry.)
2 C Italian bread crumbs
1 C parmesan cheese (I just use Kraft, not the fancy stuff)
2-3 eggs, beaten
1 T parlsey flakes (or 3 T if using fresh)
1 T oregano (or 3 T if using fresh)
1-3 cloves garlic (personal taste - I add three), minced
1 t salt
dash pepper
1/2 C milk
Combine all ingredients and form into 1 1/2" balls - this recipe should make about 20. Brown in a cast iron skillet. You can brown in the oven but they taste better when skillet browned. This is the most time consuming part of the recipe. Now, make the sauce and add meatballs as it simmers.
Sauce
2 T olive oil
1 1/2 C chopped onion
2 cloves minced garlic
red wine
red pepper flakes - a couple of shakes into saute
1 - 28oz can Red Gold crushed tomatoes
1 - 12oz can tomato paste (I sometimes omit and just use two cans of the Red Gold crushed tomatoes instead)
2 T sugar (optional - was part of original recipe)
2 T oregano
2 T Worcestershire sauce (optional - was part of original recipe)
2 T lemon juice (optional - was part of original recipe)
2 t salt
1 t pepper
dash Tabasco sauce (the tiny 1/8oz bottles are perfect)
Heat oil in pot and saute the onions until they start to clear. Add garlic and a couple of shakes of red pepper flakes. When onions are clear add red wine to deglaze - about 1/2 cup. Saute another minute then add tomatoes and all other ingredients. Bring to simmer. If you used the tomato paste you may need to add water to desired consistency. Add meatballs and simmer 1 1/2-2 hours and serve over pasta.
NOTE: Changes I've made: adding garlic and oregano to the meatballs. Increased the garlic and oregano in the sauce, switched to crushed tomatoes (original called for diced), started using wine and red pepper flakes. I usually use Mexican oregano.