| Re: .3
I have no Italian blood in me either, but I got my meatball recipe
from a cookbook put out by the people of the North End (the little
Italy of Boston). Instead of using all ground beef, try using half
ground beef and half ground pork. And I mix some grated cheese
in the meat mixture, too, along with eggs, breadcrumbs, garlic,
etc.
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| Re .3
Here's the recipe I use to make meatballs, but I've never measured
anything, so I'll do the best I can.
1 lb. hamburger
2 eggs
breadcrumbs
water
oregano |
garlic powder | these are not really necessary if you use seasoned
salt | breadcrumbs,though you might want to add more anyhow.
In a large bowl, mix the hamburger and eggs. I always use my hands
for this as it's the easiest way. Put some breadcrumbs in a bowl,
and add some water, just enough to make the breadcrumbs stick together,
not mushy. Add the breadcrumbs a little at a time to the hamburger
mixture and mix. Keep adding water/breadcrumbs to the mixture til
it is all holding together. Add the seasonings, if you want, and
mix. Make meatballs in your hand. Fry the meatballs til well done
and crispy on the outside in oil. Add cooked meatballs to your
gravy while it cooks.
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Here's the recipe I use for Sauce, Meatballs and Sausage. Like .8, I don't
measure much - I usually add whatever until it "looks" right.
Sauce (Enough for lasagna and leftovers)
2 large cans (2 lbs can) whole tomatoes
1 small can of tomato paste
1 medium (bordering on large) onion (sliced)
4 cloves garlic (sliced or crushed)
1 Tablespoon olive oil (or enough to just cover the bottom of the pot used)
1 bay leaf
Salt, pepper, basil, parsley
Heat the oil in the bottom of you pot. Add the onion and garlic and saute
until the onion starts getting clear. (try not to let the onion get brown,
it will give the sauce a bitter taste) While the onion is cooking, put
the whole tomatoes, paste, salt and pepper in a blender. Blend just until
the whole tomatoes are broken up - just a few seconds at chop does it on
my blender. Add this to the pot when the onions are ready. Add 1/2 large
tomato can of water, basil, bay leaf, parsley, etc. If I'm not adding
sausage, I'll also add some oregano. How much of each is up to you.
Bring sauce to a boil and then let simmer for about 2 hrs, stirring
occasionally. Add more seasonings as needed.
You can add a lot of things to this basic recipe like wine, mushrooms, peppers,
just to name a few.
To cook Italian sausage, place the sausage in a frying pan. Add water until
the sausage is about 1/2 way submerged. Cover the pan and bring to low
boil. Cook about 5 minutes on each side. Uncover pan and drain water.
Brown the sausage on each side and add to sauce during the last 45 minutes
or so.
Meatballs
1 to 1 1/2 lbs chop meat
1 medium onion (grated on a wire grate or mulched in a food processor)
1-2 eggs (if you use small eggs use 2, if you use large or jumbo, 1 is usually
enough)
Garlic powder
Salt, Pepper, Basil
Bread crumbs (Just enough to make everything hold together)
Mix everything in a large bowl with your hands. (it's the easiest way)
Again, I really have no idea how much of everything I use - Basically, I
sprinkle enough in the bowl to just cover the surface of the meat before
I mix it all. The meatballs will also absorb alot of flavor when they get
dumped into the sauce. Form about 1 inch balls and brown them in the
fat left over from the sausage. (if you didn't make the sausage, brown
in a little olive oil). Place in sauce.
After the meatballs have been added to your sauce, stir carefully.
Good eating
marianne
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