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posted: 1/10/2012 11:00 AM

Italian Meatballs

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  • After browning her meatballs Mary Lou Salato of Wheaton simmers them in a thick tomato sauce.

       After browning her meatballs Mary Lou Salato of Wheaton simmers them in a thick tomato sauce.
    Bev Horne | Staff Photographer

  • After browning her meatballs Mary Lou Salato of Wheaton simmers them in a thick tomato sauce.

       After browning her meatballs Mary Lou Salato of Wheaton simmers them in a thick tomato sauce.
    Bev Horne | Staff Photographer

  • Cook of Week Mary Lou Salato rolls ground beef, bread crumbs and parmesan cheese into golf-ball size portions.

       Cook of Week Mary Lou Salato rolls ground beef, bread crumbs and parmesan cheese into golf-ball size portions.
    Bev Horne | Staff Photographer

 

1 pound ground chuck

¾ cup bread crumbs

¼ cup grated parmesan cheese grated

1 clove garlic chopped fine

1 tablespoon parsley

½ teaspoon salt

¼ teaspoon pepper

2 eggs

Olive oil

Sauce

1 pound ground beef or chuck

½ pound cubed pork or rib meat

2 cloves of garlic finely chopped

1 can (28 ounces) crushed tomatoes

3 cans (28 ounces each) tomato purée

1 can (6 ounces) tomato paste

1 tablespoon salt

1 teaspoon pepper

1 teaspoon rosemary

1 tablespoon basil

1 tablespoon parsley

1 tablespoon sugar

Put all meatball ingredients, except olive oil, in a large bowl and, using your hands, mix thoroughly. Shape into golf-ball size pieces.

Heat 1 tablespoon olive oil in skillet on medium-high heat until hot. Working in batches, brown meatballs on both sides 5 to 6 minutes adding more oil as needed. Remove cooked meatballs to a paper towel-lined plate. For the sauce: Brown ground beef and pork in large pot.

Add canned tomatoes, spices and sugar and simmer 1 to 2 hours. Add meatballs during the last half-hour. Serve over pasta.

Serves six to eight.

Cook's note: Leftover sauce can be frozen.

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