Happy Meatball Sunday!
Is there anything better than a lazy Sunday? Yes! A lazy meatball Sunday! So tonight we’re cooking up my great grandma Scalise’s famous spaghetti & meatball recipe. Why so famous you may ask? Well, legend has it that a family member of ours who lives in Georgia has a friend who owns a restaurant down there. The chef loved her recipe so much, that he ended up putting it on their menu!
My mom told me that her grandma served the dish every Thursday and Sunday in their house and was always served with a green salad, Italian bread, and homemade chocolate cake for dessert. (I’ll have to find that recipe!) 😀 Over the years, I’ve modified my grandmothers delicious recipe, so here is a combination of our two great recipes rolled into one.
-Can of Crushed Tomatoes
-Can of Tomato Paste
-1 can of water (I use the tomato paste can!)
-2 Cloves Garlic
-2 Tablespoons Olive Oil
-2 Tablespoons Dry Basil (or Fresh)
-Salt & Pepper to taste
Yield: About 15 meatballs
–1-1.5 lbs. combination of ground veal, pork, and beef
-1/2 c. cold water
-1/2 c. Panko Breadcrumbs
-1/2 c. Regular Breadcrumbs (Italian Seasoned)
-1/2 c. Parmesan Cheese
-1 box of Spaghetti
Let’s get cookin’!
- Get the sauce going! In a heavy saucepan, heat 2 tablespoons of olive oil on medium heat. Mince 2 cloves of garlic and roast over low heat until slightly browned & fragrant.
- Add can of crushed tomatoes.
- Add can of tomato paste and add 1 can of water. I use the tomato paste can!
- Season with salt, pepper, and basil. Cover and turn heat to a low simmer, stirring occasionally!
That’s my boyfriend, Rob! He likes to bee bop in mid-way through and do a little taste test whenever I’m cooking. Usually he’s saying, “needs more salt” or “ehh looks a little dry…”. I trust his judgment since he’s comes from an Italian family. 😀
Ok, now onto the main event… the meatballs! ❤
- First, preheat oven to 350ºF. In a large bowl, mix the veal, pork, and beef with 2 eggs, 1/2 c. of parmesan, the 1/2 c. of panko breadcrumbs and 1/2 c. regular breadcrumbs, and 1/2 c. cold water. Mix until well blended, but don’t overmix! This can dry out the meatballs. If you feel the mix is too wet or too dry, just substitute a little more water or more breadcrumbs. I find the best meatballs are made just by feel!
- Roll meatballs into even, round balls, about 1-1/2 in. thickness. Fill the cookie sheet with them leaving equal space in between.
- Pop the meatballs into the preheated oven and cook for 10 minutes on each side, rotating half way through. They should be mostly cooked thru and slightly crispy on top!
- Add the meatballs to the sauce and simmer for another 45+ minutes. I usually try to simmer the sauce for a total of 2 hours. Stir occasionally or else the meatballs will stick to the bottom of the pot.
- Be careful when you open the lid up!
- While the meatballs are simmering in the sauce, bring a large pot of salted water to a boil.
- Add pasta. Please don’t break the pasta! That’ll break my lil’ heart. 😦 Cook until a nice al dente texture. Drain.
- Turn off heat on the sauce. Toss a little of the pasta with some sauce and a touch of olive oil to prevent it from sticking.
- Plate the pasta and top with sauce and meatballs. And cheese if you so desire! Enjoy!!
K bye!!! :-*