Meatballs!
OK guys, I figured out how to turn our instagram stories into a real YouTube video (hello, I am an old person and not a teen, so forgive my slowness with this). The vid is below the recipe! Enjoy!
Ingredients:
1 pound fatty beef (80/20 is my personal blend of choice)
½ pound sweet Italian sausage (without casings)
½ pound hot Italian sausage (without casings)
Minced garlic
One egg
Parmigiano-Reggiano cheese (grated)
Pecorino Romano cheese (grated)
Italian seasoned breadcrumbs
Fresh Basil
4 – 28 ounce cans of whole San Marzano tomatoes - we use this brand or this brand
Extra Virgin Olive Oil
Water
Equipment needed:
One large pot (for sauce) - we use this one
One medium sized pot (for pasta) - we use this one
One baking sheet - we use these
Two large mixing bowls - these are awesome
Directions
Preheat oven as hot as it gets (ours goes to 525 degrees F).
Combine beef and pork in a mixing bowl. Add a handful of the mixed grated cheeses, a handful of breadcrumbs, garlic (I use one heaping tablespoon), and the egg. Mix together with your hands.
Put a splash of olive oil on baking sheet. Shape meat mixture into 12 meatballs, roughly the same size. Roll them around in the olive oil before placing them in the oven.
Place baking sheet in the oven for 8 minutes.
Open all the cans of tomatoes, pour their content into a large bowl and squash them with your hands.
Pour tomatoes plus one can of water into a large pot; add a handful of grated cheese and some fresh basil. Turn burner on low.
After 8 minutes, flip your meatballs then place them back in the oven for 7 additional minutes.
Once meatballs are done, remove from oven and add to sauce. Stir to integrate.
Put lid on pot, slightly askance so the pot isn’t completely covered. Stir occasionally.
Make pasta, add sauce and meatballs to pasta, garnish with grated cheese and serve!
Note: This is a family recipe that evolves with every person who touches it. The way I make this is different than how my mother did and she does it differently than her own mother. My handful is different than your handful. Maybe you like more breadcrumbs, cheese or garlic in your meatballs; that’s ok. There aren’t hard and fast rules for this kind of recipe. The same is true for the sauce; you can add whatever you’d like to it. I’ve been known to caramelize onions to add to my sauce. You can add red pepper flakes, balsamic vinegar, red wine, other fresh herbs; there aren’t rules when you’re making this sort of thing so HAVE FUN WITH IT!
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