Meatballs and Marinara

Helen’s Meatballs

This recipe was taught to Melissa by her late mother Helen. She was a good lady that left this world way too soon, and she is dearly missed. But one of the things you learn as you get older is that the important things never die. Or at least, they shouldn’t. Especially meatballs like this.  This mixture of ground veal, pork and beef give the meatballs a tender silkiness, yet they hold together very well. Serve these with spaghetti, or as a sandwich with melted provolone or mozzarella on a crusty roll with lost of the sauce. If made a bit smaller (like ping pong balls) they are also an excellent antipasti or appetizer.

1 Lb. Ground Beef

1 Lb. Ground Pork

1 Lb. Ground Veal

3 Eggs

6 Slices bread, crusts removed, soaked in water and squeezed "dry"

½ C onions, finely chopped

¼ C Italian Parsley, finely chopped

½ C whole milk

3 shakes of Worcestershire sauce

1 C dried bread crumbs

1 ¼ C Parmesan Cheese

1 T Chopped garlic

½ t Garlic powder

Red pepper flakes to taste

S&P to taste

Recipe:

1. In a large mixing bowl, combine all ingredients and mix very well.

2. Roll into desired size (we like them about the size of billiard balls) and place on a baking sheet. (Should make about 25 meatballs)

3. Bake on a greased cookie sheet for 30 min. (This allows some of the considerable fat to bake out of the meatballs. It’s a bit easier than skimming the sauce and is a bit “lighter”)

4. In a large dutch oven, warm about 2 quarts Everyday Marinara. (See below)

5. Remove from sheet with a slotted spoon and gently (gently!) lower meatballs into sauce and shake pan to settle meatballs.

6. Simmer gently for 30 minutes.

Serve immediately. Will keep refrigerated for one week or frozen for six months.

Everyday Marinara

This is an incredibly simple and delicious sauce that comes together rather quickly and can be used in a variety of applications. Use to make lasagne and chicken parmesan, or simply toss with spaghetti, olives, and good aged parmesan. This sauce is only as good as the tomatoes you use. We are partial to the canned “san marzano” style.

     3 28 oz. cans whole “San Marzano” tomatoes, removing any basil

One large Vidalia onion, medium dice

4 cloves garlic, minced

¼ C Italian parsley, chopped

¼ cup fresh basil, chopped

¾ C Red Wine (something hearty like a chianti, zin or cab)

1 T red pepper flakes

1. Sweat onions in olive oil until almost translucent, about 3 min

2. Add garlic, being careful not to scorch

3. Deglaze pan with red wine, stirring up brown bits

4. Add tomatoes with their juice and the herbs and stir well, breaking up tomatoes.

5. Simmer for 30 minutes.

6. Adjust seasonings, adding salt, pepper and red pepper flakes to taste.

7. Blend with a hand blender until slightly thickened.

Makes about 2 Quarts.

Refrigerate for one week or freeze for six months.