Our Canada Meatballs Not Your Average Meatballs Food

EXCELLENT MEATBALLS

Steps:

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
• In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
• Preheat the oven to 350ºF.
• Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
• Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
• Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
• Yield: 2 quarts

OUR CANADA MEATBALLS (NOT YOUR AVERAGE MEATBALLS)

Steps:

• In a bowl, combine egg and soup mix.
• Crumble beef into mixture and mix well.
• Divide into 36 portions; set aside.
• In a bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well.
• Shape cheese mixture into 36 balls.
• Shape one beef portion around each cheese ball.
• In a shallow bowl, beat the eggs.
• Place cracker crumbs in another bowl.
• Dip meatballs into egg, then coat with crumbs.
• In a large skillet (we used an electric frying pan) cook meatballs in oil for about 15 minutes, turning to brown on all sides, or until the meat is no longer pink and coating is brown.
• Cook and prep time is aproximate.

CANADIAN MEATBALLS

Steps:

• In a large bowl, combine the eggs, milk, bread crumbs, cheese and onion. Crumble sausages over mixture and mix well. With wet hands, shape into 1-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 15-20 minutes or until a thermometer reads 160°. Drain onto paper towels., Meanwhile, in a large skillet, whisk the sauce ingredients until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add meatballs; stir to coat.