Nonnas Sauce And Meatballs Food

NONNA'S TRADITIONAL MEATBALLS

Nonna's Traditional Meatballs image

Provided by Food Network

Time 2h15m

Yield about 25 meatballs

Number Of Ingredients 19

Ingredients

1 pound ground beef chuck
1 pound ground pork
1 1/4 cups milk
3 eggs, lightly beaten
4 cloves garlic, minced
1/2 cup fresh basil
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon cayenne
1 teaspoon kosher salt
1/2 cup dried breadcrumbs
1/2 to 3/4 cup grated Romano cheese
Roasted Tomato Sauce, recipe follows
15 cloves garlic, peeled and crushed
6 oil-packed anchovy fillets
1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
1 teaspoon kosher salt
Two 28-ounce cans whole peeled tomatoes, with their juices
1/2 teaspoon dried oregano

Steps:

Preheat the oven to 350 degrees F.
Combine the ground beef and ground pork in a large bowl. Set aside.
In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
Preheat the oven to 425 degrees F.
In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.

NONNA'S TURKEY MEATBALLS

Nonna's Turkey Meatballs image

These meatballs are my grandmother's famous recipe. She makes them all the time at big gatherings and they are a delicious alternative to fattening regular meatballs. I thought I would share this great recipe with you all. I am not sure exactly how many meatballs this makes. It does make quite a lot though. You can certainly scale this recipe down, or freeze the meatballs for later meals.

Provided by 2ReDsOx 2

Categories Poultry

Time 35m

Yield 60 meatballs, 30 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs lean ground turkey
6 eggs (or egg beater equivalent)
2 -3 teaspoons salt
1 (6 ounce) bottle romano cheese (generous half a cup)
3 cups Italian breadcrumbs
3 (24 ounce) bottles tomato sauce

Steps:

Heat tomato sauce in a large pot until it is boiling.
Lightly beat the eggs and add to the turkey in a large bowl.
Mix in the rest of the ingredients. Combine well, but do not overmix.
Gently roll into balls. Make them as big or small as you like.
Drop the meatballs into the boiling sauce.
Cover the pot and do not disturb for at least 15-20 minutes.
Continue to simmer until they are done and to your liking.
Enjoy with spaghetti or in a sandwich.

Nutrition Facts : Calories 172.1, Fat 7.1, SaturatedFat 2.5, Cholesterol 84.2, Sodium 850.1, Carbohydrate 13.6, Fiber 1.6, Sugar 3.7, Protein 13.6

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