Emprimir
Correo Electrónico
Add a photoThe best meatballs I have ever eaten. Hands down. Also, the most frequently requested dish at family gatherings.
Ingredientes
- 1 pound ground chuck
- 1 pound ground pork
- 1 pound ground veal (use 1 /12 pounds each of beef and pork if veal isnât available)
- 4 beaten eggs
- 3 large cloves fresh garlic, finely chopped (only use fresh)
- 3 t salt
- 1 1/2 cups freshly grated Parmesan cheese (not the stuff in the green can)
- 1 1/2 cups bread crumbs, unseasoned
- 1/2 C fresh basil, thinly sliced
- 1/2 C olive oil
- Sauce ingredients:
- 4 32 oz cans of premium canned tomatoes (look for a brand with no salt or citric acid)
- 1/2 c sugar
- 1/2 c thinly sliced fresh basil
- 6 cloves finely chopped fresh garlic
- 3 t salt (or more, to taste)
Direcciones
- []In a large bowl, mix together all ingredients except for olive oil. Mix until just incorporatedâdo not over mix the meat mixture or the meatballs will be tough. Form meat mixture into balls that are 2â³ in diameter, or slightly large if you wish. Heat olive oil in a large skillet or electric fryer to a medium high heat. Brown the meatballs in batches, on all sides. Place them in a large dutch oven as they are browned (they will not be cooked through yet). If using a large electric skillet, you can leave them in there. When all of the meatballs are browned and in the dutch oven, mix together all of the sauce ingredients and pour over the meatballs. Cook over medium low heat or in a 250* oven for 3 hours (stir periodically if cooking on the stove top).
- The long, slow cooking is integral to this recipe. It allows the juices from the meat to cook into the sauce, and for the sugars in the tomatoes to caramelize a bit, increasing the sweetness of the sauce. If you cook them hotter and faster, then results will NOT be the same. Serve over cooked spaghetti, or your favorite pasta. Slice and use on homemade pizza, in lasagna (see below), or on sandwiches.
- Serves an army, or a hungry family of twelve.
Links Útiles
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 12 servings | |
| Calories 491 | |
| Calories from Fat 295 | 60% |
| Total Fat 32.96g | 41% |
| Saturated Fat 10.97g | 44% |
| Trans Fat 0.47g | |
| Cholesterol 158mg | 53% |
| Sodium 1552mg | 65% |
| Potassium 400mg | 11% |
| Total Carbs 18.93g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 9.4g | 6% |
| Protein 28.7g | 46% |
