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The most tender meatballs I’ve ever tasted. The sauce is truly delicious!!! The next time you want spaghetti and meatballs give this recipe a try, it is well worth the time to make your own fresh meatballs and sauce.

from Cook’s Country – America’s Test Kitchen

Makes 40 meatballs

2 lb. ground beef

1 lb. ground pork

1 1/2 teaspoon powdered gelatin dissolved in 3 tablespoons cold water

2 1/4 cups Panko Bread Crumbs soaked with 1 1/2 cups buttermilk for 10 minutes

3 large eggs

6 ounces prosciutto, finely chopped

3 ounces parmesan cheese

6 tablespoons parsley

3 cloves minced garlic

1 1/2 teaspoon salt

1/2 teaspoon black pepper

Mix together and make balls using 1/4 cup.

Place on cookie sheet and bake at 450 degrees for 30 minutes.

For the sauce – Use dutch oven with lid

3 tablespoons olive oil

1 – 2 onions grated (1 1/2 cups)

Cook for 6 – 8 minutes

6 cloves garlic

1 /2 teaspoon red pepper flakes

1 tablespoon oregano

Cook above ingredients for 30 seconds

Add 3 – 28 ounce cans crushed tomatoes

6 tablespoons white wine

6 cups tomato juice

1 1/2 teaspoon salt

pinch of black pepper

Cook 15 minutes

Put meatballs in sauce bring to a simmer, put lid on.

Put in a 350 degrees oven for 1 hour.

When sauce comes out of oven add 1/2 cup chopped basil and 3 tablespoons chopped parsley.

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