One of my favorite weekend meals is pasta and meatballs. Ever since I was little, I have loved meatballs, meatloaf and any seasoned and shaped meat patty. (This summer, I will post a German version that Prince Charming had me learn from his childhood) It’s a good time to post my meatball sandwiches from Super Bowl Sunday last week. There is this whole meatball debate about frying vs baking. Let me just say, I go both ways. (Settle down Prince Charming, I’m talking meatballs) More recently I have taken to baking them in a 375 degree oven until they brown and then I plop them in the sauce. Why bake? For starters, it’s so much easier and less time consuming. My Italian grandmother would be appalled if she knew the meatballs I bring her at the nursing home had been baked. Being 97 years old with very little vision, what she doesn’t know won’t hurt her, thus proving you don't compromise flavor when baking. The other nice part of baking is that you can cook the sauce while the meatballs are in the oven. It really does cut down on prep time. And don't forget the obvious…you aren't FRYING them in oil! Now, I didn’t get the best photos because I had ten people standing over me waiting for their meatball sandwiches saying, “Seriuosly, can we eat?” Oh, I also serve my sandwiches with shredded Italian cheeses and giardiniera for those who want a little spice. Also, my recipe below is simple because I don’t care for fussy meatballs.
MEATBALLS
2 lbs Ground Beef
2 lbs Ground Pork
1 C. grated Pecorino Romano, freshly grated*
2 Eggs, whisked
1 onion, chopped finely
6 cloves garlic, chopped finely
Parsley, chopped and small handful
1/2 - 3/4 c. milk
1/3 c. bread crumbs
Salt/Pepper
Heat oven to 375.
Start by sauteing onions and garlic in a little vegetable oil until soft. Put in a bowl and set aside to cool.
In a large mixing bowl, add ground meats, cheese, eggs, parsley, breadcrumbs, milk and salt&pepper. Once onions/garlic are cool to touch, add to mixing bowl.
Mix everything together be careful not to overwork the meat. If it’s very sticky, add a little more milk but not too much. Once all ingredients are mixed into the meat, form balls or mini patties and place on a cookie sheet. Hint: I make mini patties if I am using for sandwiches. Put in the oven for roughly 35 min or until nicely starting to brown.
Tomato Sauce
2- 28 oz cans chopped Tomatoes**
1 28 oz can tomato puree or crushed tomatoes
1 small can of tomato paste
6 cloves garlic, chopped
1 large onion, chopped finely
2 carrots, chopped
2 - 3 bay leaves
2 tbs dried basil
1 1/2 cups dry white wine
2 tbs sugar
Salt&Pepper
1 cup heave cream (optional)
Saute onions and carrots in olive oil until they start to soften. Add garlic and cook for one minute. Pour in wine and bring to a boil. Add: tomato paste, tomatoes, basil, bay leaves, sugar and season with salt&pepper. Bring sauce to a boil. I like to use a hand blender to puree the ingredients at this point. If you are going to add cream, whisk in now. Turn sauce to a low boil. When meatballs are browned remove from oven and add them carefully to the sauce. Once the meatballs are in the sauce, make sure they are emerged as this will help them cook more evenly. I cook my sauce for a couple of hours on a low simmer and carefully stir.
The meatballs and sauce can be used over pasta or in sandwiches. For Super Bowl, I decided to serve big sandwiches with a blend of grated cheese and spicy olive salad covered in the sauce!
*I prefer freshly grated cheese to buying a pre-grated tub. The cheese seems to pack more flavor when you take the time to grate it yourself!
**I buy Muir Glen Fire Roasted Diced Tomatoes for all of my sauces.
