4 slices bread
1/2 C milk
1/4 C dry bread crumbs
4-6 cloves garlic, minced
4 eggs, beaten
1 lb beef
1/2 lb pork
1/2 lb veal
1/2 C parm
1/4 C Parsley, chopped
15-20 turns pepper
1 1/2 tsp fine sea salt
Olive oil for pan frying meatballs

1/2 c olive oil
10-12 cloves garlic
1/2 - 1 tsp Red pepper flakes
4 28 oz cans crushed tomatoes
1 can tomato paste
1/2 C Parm
Basil & Parsley, 1/4 C each, chopped
Pinch sugar
Salt and pepper to taste (you'll need about 2 tsp salt)

In a sauté pan over medium high heat sauté garlic and red pepper flakes in olive oil until translucent, but make sure not to burn garlic. Add tomatoes and paste. Stir. Bring to a bubble. Add salt, pepper, a pinch of sugar, parmesan, basil, and parsley. Turn down heat to let simmer. Stir periodically. (I like to make mine at least the morning of... if not the day before. If day before, make sure to refrigerate overnight with a lid or covered with foil.)

In a large mixing bowl soak bread in milk until soft. Squeeze out any excess milk and crumble bread finely in bowl. Add remaining ingredients and mix together without overworking. Roll meatballs into even golfball size balls. Brown them on all sides over medium high heat in a large sauté pan with about a 1/2 in of olive oil. Then I drop them in the hot sauce to finish cooking. Alternately you can bake them on a sheet tray in a preheated 400 degree oven for about 20 minutes.

Serve these alone topped with extra parm and fresh herbs, over pasta, sliced on a pizza, or on a roll with sauce and fresh mozzarella. So many choices!

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