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Category: Italian Grandma Recipes
Prep Time: 20 Cook Time: 30 Total Time: 50
Ingredients are listed in the above Photo. The Youtube video can be view at the web address listed in Recipe Resource.
DIRECTIONS:
You cook the sauce in a pot, frying the onions first then adding the chopped garlic to the pot and lightly browning the garlic. DO NOT BURN THE GARLIC.
You then add the Tomato Puree and other sauce ingredients and cook on low-medium heat until done, stirring occasionally. Do not bring to a rolling boil, but let the pot simmer. Cook for about 1/2 hour on low heat.
For the meatballs, you mix the meatball ingredients in a large bowl and when finished place it the refrigerator for at least 1/2 hour to marry the flavors.
When the meatball mixture is ready, take it out of the refrigerator and form into 1 1/2 to 2 inch round balls. You are going to fry these meatballs on the stove in a pan, so you don't want them too large. When finished forming the meatballs set aside to when you are read to fry them.
Pick a large fry pan and cover the bottom in at least an 1/8 th inch of Olive Oil. Add the onions first to make sure the oil is up to temperature. Once the oil is up to temperature, add two whole cloves of peeled garlic and the meatballs. Remove the fried garlic when they are lightly brown. Brown the meatballs on their tops & bottoms. The garlic infuses the oil and meatballs with flavor. Don't overcook the meatballs. Remove them when they are lightly to medium browned. You can freeze some of the meatballs for later use.
Add the meatballs to the simmering tomato sauce in the pot and let the meatballs cook for 45 to 60 minutes. Cover the pot to prevent evaporation. You made need to add water to prevent the sauces from becoming overly thick.
Recipe Source: https://www.youtube.com/watch?v=4-ne2LMpvD8
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Italian Grandma Makes Meatballs (and Spaghetti)
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You can make spaghetti al dente and serve with the sauce and meatballs.
You can have the meatballs separately or use them for a meat layer in lasagna.
The pasta sauce can be refrigerated or frozen. The sauce will keep in the refrigerator for about 1 week.
Category: Italian Grandma Recipes
Prep Time: 20 Cook Time: 30 Total Time: 50
Ingredients are listed in the above Photo. The Youtube video can be view at the web address listed in Recipe Resource.
DIRECTIONS:
You cook the sauce in a pot, frying the onions first then adding the chopped garlic to the pot and lightly browning the garlic. DO NOT BURN THE GARLIC.
You then add the Tomato Puree and other sauce ingredients and cook on low-medium heat until done, stirring occasionally. Do not bring to a rolling boil, but let the pot simmer. Cook for about 1/2 hour on low heat.
For the meatballs, you mix the meatball ingredients in a large bowl and when finished place it the refrigerator for at least 1/2 hour to marry the flavors.
When the meatball mixture is ready, take it out of the refrigerator and form into 1 1/2 to 2 inch round balls. You are going to fry these meatballs on the stove in a pan, so you don't want them too large. When finished forming the meatballs set aside to when you are read to fry them.
Pick a large fry pan and cover the bottom in at least an 1/8 th inch of Olive Oil. Add the onions first to make sure the oil is up to temperature. Once the oil is up to temperature, add two whole cloves of peeled garlic and the meatballs. Remove the fried garlic when they are lightly brown. Brown the meatballs on their tops & bottoms. The garlic infuses the oil and meatballs with flavor. Don't overcook the meatballs. Remove them when they are lightly to medium browned. You can freeze some of the meatballs for later use.
Add the meatballs to the simmering tomato sauce in the pot and let the meatballs cook for 45 to 60 minutes. Cover the pot to prevent evaporation. You made need to add water to prevent the sauces from becoming overly thick.
Recipe Source: https://www.youtube.com/watch?v=4-ne2LMpvD8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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