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Prep Time: 40 Minutes Cook Time: 90 Minutes |
Ready In: 130 Minutes Servings: 12 |
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Ingredients:
1 1/2 pound(s) ground beef, such as chuck with 20 percent fat |
1/2 pound(s) ground veal |
2 large eggs, beaten |
3 tablespoon(s) chopped flat-leaf parsley |
2 tablespoon(s) chopped fresh basil |
1 pound(s) salt |
1 teaspoon(s) finely chopped garlic |
1/2 teaspoon(s) freshly ground black pepper |
4 slice(s) firm white bread, crusts removed |
1 cup(s) milk |
1 cup(s) grated romano cheese |
2 teaspoon(s) olive oil, divided use |
1 large spanish onion, peeled and thinly sliced |
1 tablespoon(s) chopped garlic |
carmine's marinara sauce |
Directions:
1. In large mixing bowl, use your hands or a wooden spoon to mix together the beef, veal and eggs. Add bread crumbs, parsley, basil. salt, garlic and pepper and mix well. Tear bread into pieces and transfer it to a mixing bowl. Add milk and let it sit for 5 to 7 minutes or until milk is nearly absorbed. Add bread to meat and use your hands or a wooden spoon to mix it well. Stir in grated cheese. Cover bowl with plastic wrap and refrigerate for 45 minutes to 1 hour or until meat mixture is firm. 2. Using an ice cream scoop, remove chunks of meat and roll them between dampened palms into meatballs, each weighing about 3 ounces. Refrigerate meatballs for at least 10 minutes before proceeding with recipe. 3. To saute meatballs, heat 1 tablespoon of olive oil in a large saute pan over medium-high heat. When pan is hot, add meatballs and cook them for about 10 minutes, turning them until they are browned on all sides. 4. Transfer them to a platter and set them aside. In same pan, heat remaining teaspoon of olive oil over medium-high heat. Add onion and garlic and saute them for 8 to 10 minutes or until they are browned. 5. Meanwhile, in a pot large enough to hold meatballs, heat marinara sauce over medium-high heat for 6 to 8 minutes or until sauce starts to boil. Stir in onions and garlic. Add browned meatballs and any accumulated juices and cook them over medium heat for bout 45 minutes. Do not cover them while cooking. Remove them from heat and set them aside for about 45 minutes or until they have had ample time to mellow and the flavors of sauce and meat intermingle. 6. To store meatballs, let them cool in sauce. Transfer them to a tightly lidded storage container and refrigerate them for up to 1 week or freeze them for up to 1 month.
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