Sunday, April 29, 2012

Papa's "Meat-A-Balls" and Nana's Tomato Sauce

Both of these recipes have an interesting history. The meat-a-ball recipe is from my boyfriend's great grandpa (Papa) who was Italian. The tomato sauce is from my boyfriend's great grandma (Nana) who was Sicilian. We got ourselves some authentic Italian food here. The meat-a-balls are cooked in the tomato sauce and have the best flavor. The sauce can be used for anything (lasagna in the near future) and stores in the freezer like a charm. Unfortunately we used left over tomato sauce we had made so I do not have any prep pictures (sad day).

Tomato Sauce:
2 15 oz. cans of tomato sauce
1 28 oz. can of tomato puree
2 12 oz. cans of tomato paste
9.75 c. of water
~ 1 lb. ground beef
1 onion, chopped
3 cloves of garlic, chopped
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
pinch of oregano

~ 1 lb. ground beef
1.5 c. bread crumbs
2 eggs
3 cloves garlic, on the small side of minced
0.5 c. grated Parmesan/Romano mix
sprinkle of salt and pepper

Tomato Sauce:
1. In a large pot, saute onions and garlic with oil until onions are transparent.
2. Add ground beef and brown (remove excess grease). 
3. Add tomato paste, sauce and water to the onions/garlic. Mix thoroughly. 
4. Add puree and spices. Mix thoroughly.
5. Bring to slow boil, then cook on low heat for 2 to 3 hours, stirring occasionally.

6. Combine all ingredients.

7. Combine with hands until smooth.

8. Roll in ball roughly ping pong ball size.

9. Place in hot tomato sauce and cook for about 2-3 hours (meatballs should be cooked all the way through).

10. Stuff face!

Might also enjoy:
Roasted Parmesan Potatoes
Italian Pie
Pumpkin Whoopie Pies

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