Mama Maroni's Meatballs and Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
From Throwdown with Bobby Flay . My boyfriend Loves this dish, he say's that they are the best meatballs he has ever eaten. They are great served with spaghetti or especially good served in a toasted hoagie roll with a little melted cheese on top. The sauce is thick and full of flavor. Be sure to use good quality Crushed tomatoes, not diced or stewed etc. It's key to the sauce coming out perfectly. I add a little red pepper flakes for a little more kick. Also, the original recipe doesn't mention adding salt to the meat mixture, but it is needed in my opinion. These are super easy and so, so good! Ingredients:
1 lb ground chuck |
4 ounces dried breadcrumbs |
4 large eggs |
4 ounces whole milk |
6 ounces romano cheese, grated |
3 ounces spanish onions, grated or minced |
2 ounces garlic, minced |
2 ounces fresh italian parsley |
2 ounces fresh basil, chopped |
salt and pepper |
6 ounces olive oil, good quality, not extra virgin |
12 garlic cloves, thinly sliced or minced |
1 large spanish onion, chopped |
2 (28 ounce) cans crushed tomatoes |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup fresh basil, shredded |
Directions:
1. Preheat oven to 350 degrees f. Mix together all meatball ingredients. If mixture seems too loose, add more breadcrumbs. (Mixture will be very moist.).
2. Spray a baking sheet with olive oil cooking spray.
3. Roll meatballs into golfball sized balls.
4. Bake for 35-40 minutes.
5. While meatballs are baking, heat olive oil over medium heat.
6. Saute onions until soft. Add garlic and saute until onions start to brown.
7. Add Tomatoes, salt and pepper. Add some red pepper flakes if desired. Simmer for about 20 minutes.
8. Adjust seasonings.
9. Stir in basil.
10. I like to add the meatballs to the finished sauce so that the flavors can meld.
11. If you are using the meatballs only for sandwiches, you can halve the sauce recipe, but if you want sauce for pasta, use full recipe.
|
|