I cook Italian food quite often. I think it’s the most wonderful of all the foods I love. The kitchen smells with the warmth of an Italian restaurant and everyone appreciates the meal. Pasta dishes can be dressed up or down and are great for an intimate dinner but perfect for a crowd. Today I’m sharing my meatball preparation. Sometimes I make small meatballs and store a few in the freezer for later use. This time I’m opting for quite large, hearty meal sized portions. Of course these would make a great meatball sandwich or topping on pizza but tonight they will be dinner.
When shopping for meat, consider blending different sausages and ground beef. The butchers are full of information and will gladly suggest options to you. I like to use bread or bread crumbs in my recipe so the meatballs end up light and fluffy. When using slices of bread, hold the bread under water for a second, then gently wring it out. Bread crumbs can be added dry. I often add an egg to help bind everything. Check your spice cabinet for herbs you like. You can tell by the smell if you’d like them in your meatballs. Oregano, Basil, Herbs de Provence; I think what I’m saying here is “cook with your feelings”. It’s Italian! Put everything in a bowl and gently work with your clean hands to incorporate everything.
Here’s the step by step:
I used about a pound of ground beef, a pound of sweet Italian sausage and 1/4 pound of hot Italian sausage. I added 2 slices bread, 1/2 chopped onion salt, pepper, oregano and dried basil. Mix together and roll into balls about the size of a racquetball.
Cook in batches on medium high heat. I cooked about 7 at a time so I had plenty of room to roll and turn them. If you try to crowd them, they’re more likely to break apart. I use a large spoon instead of a spatula and cooked them for about 30 minutes (each batch).
In a separate pan I sautéed mushrooms, garlic and the other half of the chopped onion. I only cooked them long enough to soften.
I blotted the excess grease from the meatball pan but left all the meaty little bits for flavor.
I then added a can of tomato sauce and a couple of containers of tomato jazz from the freezer along with the mushrooms and onions. Any favorite sauce will do. I added the meatballs and simmered for about 20 minutes, then covered the pot and turned off the heat until dinnertime, allowing all the flavors to blend.
I chose orecchiette pasta because I like the way the little shapes hold the sauce so nicely. Of course any pasta of your choice will do. A green salad, some parmesan or asiago cheese sprinkled over the top and you have the most wonderful Italian meal. Oh, and don’t forget the wine!
Buon appetito!
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