Here you go Billy. I hope this makes sense. I use the ingredients from the Mama's Meatballs(If I remember correctly, it was Wolfgang and his mother making these on GMA....very funny as Mama wanted to do it her way, and did not understand time constraints. It got kinda funny.), but the cooking technique of the
C@H. (Baking in beef broth.) I have tried both marinara sauces AND Jean's. I prefer Jean's for pizza and would be happy to make it for meatball subs or pasta, but for normal use, I use Giada's for spaghetti/pasta dishes....just a personal preference. I can't explain the difference except Jean's has the flavor I imagine for a pizza, while Giada's has the flavor I expect in a spaghetti.
* Exported from MasterCook *
Mama's Meat Balls
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Pork
Amount Measure Ingredient -- Preparation Method
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1/4 cup chicken stock
1/8 yellow onion -- I use about 1/2 a small onion
2/3 clove garlic -- I use at least one large one
1/8 cup fresh Italian parsley -- chopped fine
1/3 pound ground beef
1/3 pound ground pork
1/3 pound ground veal
1/4 cup bread crumbs
1 1/3 eggs -- I just used one large egg.
1/8 cup Parmesan cheese -- grated (I used more like 1/4 cup)
2/3 teaspoon red pepper flakes
2/3 teaspoon salt
1/8 cup extra virgin olive oil
Simple Tomato Sauce
Place the chicken stock, onion, garlic and parsley in a blender or food processor and puree.
In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiana-Reggiano, red pepper flakes, parsley and salt. Combine with both hands until mixture is uniform. Do not over mix.
Put a little olive oil on your hands and form mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.
Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and heat over medium-high flame. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once. This will take about 10-15 minutes.
While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour. Serve with a little extra Parmigiano-Reggiano sprinkled on top.
Description:
"Great recipe for a sub or with pasta!"
Source:
"Good Morning America"
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NOTES : Serve alone or over spaghetti (in which case, you will need 6 cups of marinara). Or make a meatball sub by splitting them in half, scoop out some of the bread in your bun, add meatballs and marinara, top with a few basil leaves and mozzarella and toast.
Me: I usually double this recipe and freeze half after cooking. Since veal is not usually available around here, I just use half and half pork and beef.
12/30/07 I used my homemade Italian sausage in place of the pork and they were very good.
I have also made these by baking in the oven with some beef broth in the bottom of the sheet pan with the meatballs. I discovered this technique on
C@H. * Exported from MasterCook *
Simple Tomato Sauce
Recipe By :Giada De Laurentiis
Serving Size : 4 Preparation Time :0:00
Categories : Sides and Sauces
Amount Measure Ingredient -- Preparation Method
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1/4 cup extra-virgin olive oil
1/2 small onion -- chopped
1 clove garlic -- chopped
1/2 stalk celery -- chopped
1/2 carrot -- chopped
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
32 ounces tomatoes -- crushed
1 bay leaves
2 tablespoons butter -- unsalted
In a large casserole pot or Dutch over, heat oil over medium high heat.
Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes.
Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
Description:
"This basic sauce is my favorite for many dishes. I'll never go back to jarred sauces again. This is too easy."
Cuisine:
"Italian"
Source:
"Everyday Italian"
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* Exported from MasterCook *
Basic Meatballs
Recipe By :Cuisine at Home
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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Stir together:
1 cup bread crumbs
3/4 cup Parmesan cheese -- finely grated
1/2 cup whole milk
1/2 cup low sodium beef broth
1/2 cup chopped fresh parsley
3 eggs -- beaten
2 tablespoons dried oregano
1 tablespoon garlic -- minced
1 tablespoon kosher salt
1 tablespoon ground black pepper -- use half
2 teaspoons dried basil -- or a bunch of fresh
1 teaspoon crushed red pepper flakes -- use half
1 Pinch nutmeg
Add Shape:
2 pounds ground chuck
Cover bottom of pan with:
1 cup low sodium beef broth
Tomato sauce
Preheat oven to 450 degrees
Stir together all ingredients except ground meat in a large bowl.
Add the ground chuck and mix together thoroughly.
Shape the mixture into balls about 2"in diameter.
Coat a baking sheet or shallow roasting pan with nonstick cooking spray. Space the meatballs so that they are not crowded together.
Cover the bottom of the pan with beef broth.
Bake for 25 minutes or until the meatballs are just cooked through. Reserve pan juices for sauce.
Source:
"Cuisine at Home, October 2002, issue 35"
S(Internet Address):
"http://www.forums.cuisineathome.com/ubbthreads/showflat.php?Cat=0&Board=1&Number=54675&Searchpage=1&Main=54638&Words=meatballs+cjs&topic=&Search=true#Post54675"
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NOTES : 4/6/08 These were very good. I doubled the recipe and used 1:1:2 ground chicken, ground round, and Italian sausage. I also reduced the pepper and red pepper by half.
* Exported from MasterCook *
Tomato sauce
Recipe By :Cuisine at Home
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Saute:
1/4 cup olive oil
1 1/2 cups yellow onion -- diced
Stir in:
2 teaspoons garlic -- minced
Add and simmer:
43 1/2 ounces plum tomato, whole -- crushed
1/2 cup reserved meatball pan drippings
1/2 cup fresh parsley -- minced
1 tablespoon sugar
1 teaspoon crushed red pepper flakes -- use half
Salt to taste
Subs:
Prepare 4 6" hoagie buns, hollowed. Brush with 2 T. olive oil
Fill with, bake: Mozzarella cheese--until melted and browned
Fill with tomato sauce and meatballs
Top with: Tomato sauce and grated Parmesan
Source:
"Cuisine at Home, October 2002, issue 35"
S(Internet Address):
****BTW....Recently I found an old recipe from an old Italian spaghetti house we used to love to dine at regularly. It is an old style recipe for adding pork and beef ribs in the sauce while it simmers, for flavor. I have never cooked it myself, but I can attest to the magnificent flavor at the restaurant. AND I will probably make it very soon. The ingredients sound like a winner. This weekend, I will type it into MC9 and post it for you. Again, I have never made it, but it is VERY traditional Brooklyn style marinara...old school! The little old lady that made it was ancient when I used to eat there over 40 years ago. Some friends knew the family and acquired the recipe just before they closed years ago. I can't wait to try it!!!!!