Sylvias Meatballs Recipes

SYLVIA'S WORLD FAMOUS TALKED ABOUT SPARERIBS

Steps:

• Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight.
• Preheat oven to 375 degrees F. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking.
• Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees for 1 hour.
• Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through- about 20 minutes. Serve with original sauce on the side.

GRANDMA SYLVIA'S BRISKET

Steps:

• Heat a large skillet over medium-high heat. Brown brisket on both sides and transfer it to a deep pot.
• Stir in tomato paste, water, onions, carrots, mushrooms, garlic powder, sugar, salt, and pepper. Bring to a boil.
• Reduce heat to low and simmer, covered, until meat is tender, about 2 1/2 hours. Transfer to a baking dish, cool, and refrigerate overnight.
• About 1 1/2 hours before serving, preheat oven to 300 degrees F (150 degrees C). Skim off fat residue from sauce and slice brisket across the grain. Layer beef, vegetables, and sauce in a baking dish.
• Cover pan with foil and bake in preheated oven until hot, about 1 hour.

SYLVIA'S FAMOUS SPARERIBS

Steps:

• To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces.
• Rub the salt, black pepper, and red pepper into both sides of the ribs.
• Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F.
• Pour the vinegar over the ribs and bake 1 1/2 hours.
• Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
• Remove the ribs from the baking dish and place in a single layer on baking sheets.
• (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour.
• The ribs should be tender and well browned.
• This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
• To finish the ribs, preheat the oven to 400 F.
• Cut the slabs between the bones into individual ribs.
• Place the ribs in a baking dish large enough to hold them comfortably.
• Spoon enough of the barbecue sauce over them to coat lightly.
• Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
• BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs.
• Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month.
• Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin.
• Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.

LIDIA'S SPAGHETTI AND MEATBALLS

Steps:

• Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
• Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
• Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
• Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
• Meanwhile, crumble the pork and beef into a mixing bowl.
• Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
• Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
• Shape the meat mixture into 1-1/2 inch balls.
• Dredge the meatballs in the flour until lightly but evenly coated.
• Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
• Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
• Remove the meatballs, and repeat if necessary with the remaining meatballs.
• Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
• Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
• Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary.
• Serve the pasta in warm bowls or piled high on a large warm platter.
• Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

SYLVIA'S RIBS

Steps:

• Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
• Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

SYLVIA'S BIRTHDAY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan.
• In a large bowl, combine flour, sugar, baking powder, soda and salt. Make a well in the center and add eggs, vanilla, oil and water. Mix until smooth. Pour batter into 10 inch round cake pan.
• Bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool before frosting.

SYLVIA'S MEATBALLS

Steps:

• Combine these ingredients well, adding more breadcrumbs if too moist.
• Roll into balls, and place on a baking sheet.
• Place into 350 degree oven for about 25 minutes or until meatballs are done.