Sunday Meatballs Food

SUNDAY SAUCE WITH MEATBALLS

Steps:

• Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.
• Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs.
• Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.
• Heat 1/2-cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over.
• *Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.
• Cut the ribs apart and remove the membrane. Saute them in 1/2-cup oil until very brown and remove.
• Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.
• Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce

MEATBALLS IN SUNDAY SAUCE

Steps:

• For the meatballs: In a bowl, combine the beef, pork, veal, breadcrumbs, Parmesan and parsley. In a separate bowl, combine the ricotta and eggs and sprinkle with salt and pepper to taste. Whip with a whisk until fluffy.
• Fold the ricotta mixture into the meat mixture. Form the mixture into golf-size balls. Pour about 2 inches of canola oil into a frying pan and slowly bring the temperature to 350 degrees F. Line a plate with paper towels and set aside. Fry the meatballs until golden brown, about 2 minutes per side. Transfer to the lined plate.
• For the sauce: Coat the bottom of a large saucepan with olive oil and heat over medium heat. Add the garlic and red pepper flakes and cook until the garlic is lightly brown, 30 seconds.
• Deglaze with the marsala, then add the stock and cook, stirring, until reduced by half. Add the tomatoes and sugar and bring to a simmer. Add the meatballs and cook, 30 minutes. Add the basil.
• Meanwhile, bring a large pot of salted water to a boil and add the penne. Cook to al dente, about 13 minutes.
• Add the strained penne to a large saute pan and ladle in some of the sauce, then cook over high heat just long enough to coat the pasta and simmer the sauce. Lower the heat and add the grated Parmesan. Toss in the pan to coat well. Serve with immediately with meatballs.

SUNDAY MEATBALLS

Steps:

• Place frozen meatballs in crock-pot.
• In a medium saucepan over medium-high heat, bring remaining ingredients to a boil until sugar has dissolved. Pour mixture over meatballs and give a quick stir to coat meatballs.
• Cook on high for 2-3 hours or low for 6-8 hours.

SUNDAY SAUCE WITH MEATBALLS, SAUSAGES, AND PORK CHOPS

Steps:

• In a large pot over medium heat, heat the oil and sauté the sausage and pork chops until brown, about 10 minutes - Don'’t worry if the meat is not cooked through because the meat will cook through in the sauce.
• Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine.
• In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes.
• Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low heat. Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat.
• In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.