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Italian Meatballs

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My Noni's special recipe....she taught me how to make these when my childre were little. We make this on average once every 2 weeks it is delicious.

Rate this recipe 4/5 (6 Votes)

Ingredients

  • 1 1/2 pounds of ground pork
  • 1/2 pound of ground veal
  • 1/2 pound ground beef
  • 2 Cups of freshly grated Romano cheese
  • 1 1/2 Cups plain breadcrumbs
  • 2 large eggs
  • 1 teaspoon garlic salt or more or less to taste
  • 1 teaspoon ground black pepper
  • 1 Tablespoon chopped parsley
  • 1/2 cup hot tap water
  • Sauce
  • 1 can of Full Red tomato puree 6 pound
  • 2 small cans of Tomato paste
  • Olive oil
  • 6 cans of water

Details

Servings 24
Level of difficulty Average
Preparation time 30mins
 Cooking time 180mins
 Cost Average budget

Preparation

Step 1

Combine all ingredients except water in a large bowl and mix thoroughly, but do not over mix.

Step 2

slowly add the hot tap water while gently "fluffing" up the meat. You will notice the texture of the meat will soften. You may not need the entire amount of water. Just make sure the meat doesn't get gushy.

Step 3

Roll mixture into balls and place aside.

Step 4

Brown all meatballs in a fair amount of olive oil adding more as you go along. Remove browned meatballs and place aside.

Step 5

Once all meatballs have been browned you should have about 1/16" deep olive oil. Fry your tomato paste right from the can into this oil for about 5 minutes making sure not to burn and stirring frequently.

Step 6

Add the water and stir slowly to mix. Once this is combined pour mixture into a large pot then add your tomato puree. Mix and check consistency. If too thick, add water until it resembles a sauce.

Step 7

Bring the tomato sauce up to a simmer over medium to low heat (you don't want to burn it). Once it reached a gentle boil, gently add meatballs and reduce to a simmer.

Step 8

Continue to simmer for approximately 3-4 hours stirring very gently and occasionally - remember that the meatballs are very gentle and can break easily.

Step 9

If at any time the sauce seems to become too thick - add a little water to your desired consistency. The meatballs and sauce will be done when the oil and tomatoes separate.

Step 10

Serve immediataly over you favorite pasta with lots of parmesan cheese.

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