Italian Meatballs With San Marzano Tomato Sauce Recipes

AUTHENTIC ITALIAN MEATBALLS WITH TOMATO SAUCE

Steps:

• Boil, peel and mash the yellow potatoes. Mix in 1 Tbs of olive oil and set aside.
• In a medium bowl, mix together: pork, beef, grated Parmigiano Reggiano, parsley, salt, black pepper, minced garlic and nutmeg.
• Beat one whole egg and add to the mix.
• Add the mashed potatoes. Mix all ingredients thoroughly with a spoon or your hands.
• Cover and refrigerate at least 2 hours. Even better? Let them rest for 8-24 hours to allow the flavors to develop.
• Add several tablespoons of olive oil, the garlic, and tomato pulp or purée to a medium pot.
• Bring the sauce to a boil then reduce heat. Add salt, red chili pepper and fresh basil to taste.
• Simmer covered for 30 minutes. Remove the cloves of garlic from the sauce after the simmer.
• Form meatballs into 20-22 round balls. Coat each ball with fine breadcrumbs.
• Add a high-heat oil (like peanut) to a skillet (about 2 inches or 5 cm high). Heat oil to around 355° F - 375° F (180° C - 190° C).
• Fry the meatballs in batches. When the bottom of the meatballs brown, flip and continue frying until golden brown.
• When you think the batch is done, remove one meatball and cut open to inspect. Meat should NOT be pink inside. When meatballs are finished frying, transfer to a surface covered with paper towels.
• Bring tomato sauce to simmer. Add meatballs to the sauce. Simmer meatballs in sauce for 30 minutes and serve!

ACE'S DEN MEATBALLS IN SAN MARZANO TOMATO SAUCE

Steps:

• Sauce.
• Chopped onion and garlic for Tomato Sauce.
• Open the canned tomatoes Add 2 tablespoons of extra virgin olive oil to a pan over medium heat.
• Add a teaspoon of both salt and pepper.
• Cook onion and garlic until see through then add the Tomatoes (I usually buy the whole tomatoes and crush them by hand -- but that's up to you).
• Bring to a boil and then bring the heat down to low and simmer while you make the meatballs.
• Meatballs.
• First remove the crust from each slice of bread. Then pour 1/2 cup of milk into a bowl and add the bread to soak up the milk.
• As the bread soaks in the bowl add extra virgin olive oil to a pan (about 2 tablespoons) over medium head and add chopped onion and garlic.
• Add salt and pepper (about a teaspoon of both)Cook both until the onions are see through then remove from heat. Keep the pan to cook the meatballs.
• You can skip this step but I really like my garlic and onion in very small pieces. Place the onion garlic mixture on a cutting board and finely chop.
• Go back to the bread and squeeze out the excess milk and add milk soaked bread to a large bowl.
• Add the 2 eggs, pecorino cheese, parsley and meat to the bowl along with the onion and garlic mixture. Add salt and pepper to your liking, depending on your taste.
• Take off all jewlery and get your hads dirty! mixed everything around my hand -- careful not to over work the mixture of your meatballs! We want soft delicate balls.
• Make golfball sized meatballs rolling them around in your hand to make the correct shape.
• Add 3 tablespoons extra virgin olive oil to the pan again and heat to medium high.
• Add meatballs to cover the bottom of the pan with room to spare to turn them over.Do not over crowd the pan or they will not cook. This might have to be done in 2-3 batches.but its worth it.
• Brown all sides turning them over every 3-4 minutes.
• After all sides are browned put meatballs in simmering sauce while you make your pasta (if not making pasta cook the meatballs in the sauce for 15-20 mins to make sure they are cooked through).
• Boil water for pasta (add salt to the water).
• Cook pasta drain and add everything together.if you have some fresh basil it would taste amazing here -- add more cheese as you wish and enjoy!