Marinara Sauce and Meatballs
- 4 tbs olive oil
- 5 garlic cloves minced
- 2 28 oz cans peeled tomatoes, crushed by hand
- 1 6 oz can tomato paste
- 10 fresh basil leaves
- kosher salt and fresh cracked pepper to taste
- Grated Parmesan cheese
- 1 small onion grated (not too much onion)
- In a deep pan, heat the olive oil and gently saute the garlic and onions.
- Add tomatoes and tomato paste and grated cheese.
- Put on medium heat for 30 minutes, stirring occasionally. Tear basil leaves into small pieces and incorporate.
The interesting thing about these meatballs is that Romano cheese and curly parsley are used. Additionally these meatballs are neither baked or fried. They are shaped and firmed up in the fridge for a couple of hours, then added directly to the sauce to simmer slowly. The result is a perfectly round tender delicious meatball, without the crust that the baked or fried versions have. These meat balls are absolutely astonishing!
- 2 pounds ground chuck (80/20)
- 1 pound Ground pork (you can use Italian sausage removed from casing)
- 2 cups Italian favored bread crumbs
- 1/2 cup Romano cheese
- 4 eggs beaten
- 1 cup curly parsley chopped
- In a large bowl place ground chuck and break up slightly
- Add ground pork to bowl. If using Italian sausage, remove casings and break up meat.
- Add all other ingredients and mix well with hands.
- Once mixed place bowl covered in fridge for one hour.
- Remove bowl from fridge and shape meat into balls a little larger than a golf ball.
- Place the meat balls back into the fridge and cover. Chill for another hour.
- Add chilled meat balls to simmering marinara sauce and cook gently for 1 hour.
- Serve topped with sauce.