The Most Controversial Meatball Method 🍝 Always Drop Them In Raw 💯 Never Fry! Sauce vs Gravy 🇮🇹 I say Sauce, Drop me a comment with your family traditions! It’s all LOVE, Happy Sunday! ❤️❤️❤️
This clip is from my YouTube series, Cooking With Love 💕 Click the link in my bio (header) to watch the full video on YouTube (Episode #1) Sunday Sauce with Meatballs & Sausage! Recipe below 👇🏼
Sauce Ingredients:
8 pork Italian sausages + pork neck bones (optional)
2 cans 28 oz of San Marzano crushed tomatoes
1 can of 28 oz tomato puree
1 can of 6oz tomato paste
12 leaves of fresh basil
1 cup of dry red wine
4 tbsp of extra virgin olive oil
1 medium size onion finely chopped
4 cloves of fresh garlic finely chopped
Salt and pepper to taste
Sauce Preparation:
Sauté sausage in a large pot of EVOO, garlic onion, tomato paste and salt/pepper to taste. Add all ingredients above to pot and then simmer the sauce for one hour in a covered pot.
Meatball Ingredients:
2 lbs of ground beef
1 cup of seasoned Italian breadcrumbs
1/2 cup of fresh parsley, finely chopped
1/2 cup of grated Locatelli Romano cheese
Salt and pepper to taste
3 cloves of garlic, finely chopped
1/4 cup of onion powder (Yes! Correct)
2 tbsp of garlic powder
2 eggs (1 egg per pound, 2 eggs total)
Meatball Preparation:
In a large bowl — add 2 eggs, lightly beaten, Add all ingredients above, gently mix and combined, Wet the palm of your hands with warm water using a small bowl. This will process will keep the meatballs moist. Start rolling meatballs, roll each meatball the same desired sized. This should make about 25-30 meatballs. Place the meatballs into the sauce (once it starts to simmer) and cook for 1 hour in a partial covered pot.
Bon Appétit!
#meatballs #sundaysauce #italianfood #authentic #gravy #antoinettesitaliankitchen #italiancuisine #familyrecipe
30 Comments
This is the way I was taught too. And we use ground chuck, ground veal, and ground pork in our meatballs.
HOW LONG AND AT WHAT TEMP?
I have been cooking my meatballs on med low heat in 1 part tomato puree and a half part water for years. The meat is very tender and flavored.
I will try it that way. I knew it was cooked that way but never had tge chance to get more info on why.
I making my sauce in meatball drippings.
Frying them gives them more flavor. Malliard effect
How about a lil browning on only one side of the meatballs then add to the sauce?
Meatball are browned in pan and then pour all of it into the sauce!
How that's Italian
My mother always made them this way. I think you see them browned or cooked in an oven because restaurants need dozens of meatballs a day and there isn't enough pots of sauce to cook that many.
Why wooden spoon?
I bake my meatballs for 25 minutes at 350 and then add them to the sauce. I use my grandmother's meatball recipe and that's how she cooked them.
Looks sooo yummy! 😋
But – why a wooden spoon?
I believe her
I bake my meatballs. They are so delicious
Why a wooden spoon?
The pot is metal… so how does a metal spoon affect the sauce? 🤔
That's how my mom and grandma used to make meatballs.
Just make a little reduction of the pan juice and put it in the sauce
Gordon ramsay would disagree
Whats the significance of the eooden spoon?
I make them the same way…wow
Who wants soggy , uncooked middle meatballs ? She does !!
Yes!
I even put my pasta in to cook. Its a better taste after cooking in the sauce. And less mess
Thank u for sharing .
What , am sorry but l like my meatballs firm , not soft . When U fry them it tastes better. Everyone has different way of making meatballs and Sauce . But l Like my meatballs firm , Not Soft sorry. But Beautiful Sauce and Meatballs. Just try too fry them , some change is good thou
I’ve been doing that when I make Albondigas soup. I’ll try uncooked meatballs next time I make Italian sauce.
Boiled balls…no thank you! There's flavor in the brown, ya know…😋😋😋
I like both methods. The simmered ones are more delicate
Brown in oven first to render out some fat