Tuesday, January 8, 2013

#27 & #28 Authentic Italian Meatballs and Simmer Sauce

This recipe is sooo good! But instead of adding the meatballs immediately after it is rolled, I browned each meatballs first. The result is firm, soft on the inside and very delicious meat balls! We want to make a lot more and we surely will.



1 lb. ground beef
1 egg
1/4 cup milk
1/2 cup panko breadcrumbs
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese
2 tablespoons of olive oil


  1. Mix all ingredients except the olive oil. Use your bare hands for best results.
  2. Roll meatballs to about the size of a golf ball.
  3. In medium heat,  add 2 tablespoon of olive oil. Brown the meatballs.
  4. Drop the browned meatballs into a large of pot of sauce. (recipe found below)
  5. Simmer for about 3 hours.



2 cans (28 ounces) of tomato puree
1 can (28 ounces) can peeled plum tomato
2 cloves garlic
1 small onion
6 cloves
1 teaspoon fresh basil leaves
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons sugar
1/4 cup extra virgin oil
1/4 cup grated parmesan cheese

  1. In a large pot, saute onions and garlic in olive oil.
  2. Empty plum tomatoes into a large bowl and squash with your hands.
  3. Add all ingredients (including meatballs) to pot and simmer for 3 hours.

                                                            I get hungry just by looking at this. :)

Recipe Adapted from Food.com

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