My sauce begins with onions and garlic softening in about a tablespoon of extra virgin olive oil. Then the tomatoes, some herbs and some time on the stove. If your children are like mine, they are not fans of chunky spaghetti sauce. After about thirty minutes of simmering, I pureed the sauce with my stab mixer right in the cooking pot.
I add my browned ( but not cooked through) meatballs to the now smooth sauce to cook for another two hours.
- 1 pound ground beef
- 1 pound ground pork
- 2/3 cup Italian bread crumbs
- 2 tbsp milk
- Two eggs
- 1/2 cup grated parmesan cheese
- 1/4 scant cup dried parsley
- 1/8 tsp fresh grated nutmeg
- 1/2 tsp. garlic salt
- 1/4 tsp fresh ground black pepper.
Place the breadcrumbs in a large bowl. Add the milk and stir with a fork to combine and soften the bread crumbs. Add all the remaining ingredients. Mix very well with your hands until fully incorporated. Form the mixture into 24 golf ball sized meatballs.
In a pan with about 1 tbsp oil (olive oil or other drippings) fry the meatballs in two batches. Do not crowd the pan. Occasionally shake the pan or turn the meatballs to brown on all sides. Drain on paper towels prior to adding to the sauce to complete their cooking. The object here is to brown the meatballs and to create an intact circle that should not disintegrate in the sauce but not to cook them all the way through. The meatballs will finish cooking in the sauce.
These are great meatballs for pasta and also for meatball hoagies.
It's 8pm. I am not watching. Go Denver.