Italian Meatballs my Nonna would be proud

 

All I remember of my Nonna is good food, real good food

Nonna's cooking oozed love

Mom had to take notes when Nonna cooked so we have some recipes

 

 

I think Nonna would be proud of my Meatballs

 

 

first put dog outside of the kitchen

ignore sad brown eyes

 

 

 if you don't have a good ground beef you won't have good meatballs

 

don't over mix ground beef rumor has it makes the meat tough

 

 

I took photos the best photos ever

of the ground beef with crumbs, cheese, seasonings

misplaced them I know how does that happen on a digital camera

?

 

 

30 yrs I've been making meatballs

my aunts would always asked why I stand over a hot stove frying the meatballs

just put them in the oven they said

it's quicker, it's easier, just do it

 

look Aunties - I put them in the oven

you are very wise women

 

 

place cooked meatballs into the my spaghetti sauce

simmer, at least 1/2 hour

put in the crock on low for 4 or more hours

 

 

serve with pasta or in a nice subroll

we use the gluten free sour cream biscuits for subrolls

Three Bakers makes an awesome Gluten Free Sub

ENJOY!!

 

 

 Italian Meatballs

 

1 1/2  pounds   hamburger

2      large   eggs, beaten

3/4  cup  bread crumbs,   4c Gluten Free Italian is great or crumb 2 slices gluten free bread

1/3  cup parmesan cheese, grated

1/2  teaspoon      salt

1/4  teaspoon      pepper

1 clove  garlic, minced

1   small  onion, minced

  

Place all ingredients in bowl, mix thoroughly without over mixing into mush.  Roll into balls about 2".  Cook in fry pan over low heat 15 minutes each side.  Place cooked meatballs in sauce, simmer 1 hour.  No longer.

Instead of frying bake at 425 degrees for 10-15 minutes because it makes the Aunts happy

 NOTES : If using unseasoned bread crumbs add 1 tsp Italian seasoning

 

Basic Tomato Sauce

 

1 med onion, minced

2 oz olive oil

2 cloves garlic, minced

1-12oz can tomato paste

1- 16 oz can sauce

1- 28 oz can crushed tomato

1 tsp sugar

1 tsp sweet basil

oregano

s&p

 

Over low heat, sauté garlic & onion in oil in a large stock pan.  When onion is translucent add paste and a little water, stir.  When hot add the crushed tomatoes and sauce, sugar, seasonings.  Simmer at least 2 hours.

I sprinkle 1/2 tsp baking soda and stir until it stops frothing to cut the acidity of the tomatoes.

Still looking for my original notes to see where I learned this.