| jpkirk |
08-07-2015 12:10 PM |
So ...
Meatball subs today ... :yum:
Homemade ... I have this killer recipe that I adapted from a Recipe Source recipe. Made a big batch for folks at work today.
Italian Meatballs in Tomato Sauce
These meatballs work well for either a spaghetti dinner or reserved for meatball subs. They hold very well and can be refrigerated for up to 3 days.
3 medium to large onions
1 head of garlic
¼ cup olive oil
1 lb Italian sausage
2 lbs 85 to 90% lean hamburger
4 slices of white bread or similar amount of saltine crackers (at least ¾ of a tube)
2/3 cup of milk
1 cup grated Parmesan cheese
2 large eggs
1 can Hunt's Traditional Pasta Sauce, 24 oz.
1 can Hunt’s tomato sauce, 24 to 28 oz.
1 beer
Oregano, Basil, Marjoram, Sage, Allspice, Ground Pepper
Directions:
Dice all three onions. Heat olive oil in a heavy bottom pan. When oil begins to shimmer, add onions and reduce to medium heat. Slowly cook onions until golden. Keep them moving periodically so they don’t burn. When onions are golden brown, using a garlic press, press in 8 large cloves of garlic. Increase heat to med-high, add, to taste, but at least a tablespoon each of oregano, basil, and marjoram, no more than a tablespoon of sage, 2 teaspoons of allspice and ground pepper to taste. Stir into onion mix for about a minute to cause herbs and spices to bloom. Remove from heat.
Preheat oven to 475 degrees. While onions are browning, tear up bread into small pieces (or crumble crackers) in a large bowl. Add milk. Mash this mixture to ensure the milk is well incorporated. Set aside. When the onion mix is complete, place 1/2 to 2/3 of the mix into the bread/cracker mix, reserving the rest for the sauce. Add sausage, eggs, parmesan cheese, and, using a garlic press, two large cloves of crushed garlic. Kneed this mixture until well blended. Add hamburger and kneed until mixed. Line a large tray with long heavy duty aluminum foil and grease lightly with either olive oil or butter (keeps the meatballs from sticking to the foil). Roll meat mixture into 2.5 inch balls and place on pan slightly spaced. Cook in preheated oven for 20 minutes.
While meatballs are cooking. In a large pot put the remainder of the onion mix, the can of pasta sauce, and the can of tomato sauce. Bring mixture to a simmer. Add additional herbs and spices as desired. I usually add more garlic, oregano, and ground black pepper. Add beer. Bring to a simmer stirring occasionally.
When meatballs have finished cooking, remove them from the oven. Using a large spoon or tongs remove the meatballs from the pan and place in sauce. The sauce should cover the meatballs. Let simmer for 20 to 30 minutes. Serve with pasta or in meatball subs.
|
