Posts: 4,132
Threads: 0
Joined: Sep 2004
Oh my, Jean......those look JUST LIKE MINE!!!! Will put these on the list to make again when Peter returns. They are also the bestest grinders you could ever make.
??? Did you use all of the pepper flakes? I found that a tad too spicey the first time I made them. I always add a
bit of chopped basil too.
They are so moist and flavorful. No matter how many I make they never seem to make it to the freezer---
Peter has me pack some of them up to take to the guys at the shooting range---a select few get them and they disappear before I place them on little plates---
I've since learned to just put the bowl out---forget the table ware!!!
"Never eat more than you can lift" Miss Piggy
Posts: 4,735
Threads: 3
Joined: Aug 2007
These look soooo good! I thought they were from Issue 65, Meatballs for the Soul. But sounds like they are from a much earlier issue. They look amazing!
"Time you enjoy wasting is not wasted time."
Laura
Posts: 580
Threads: 0
Joined: Jun 2007
Here is the recipe from October 2002, issue 35, and the tomato sauce recipe that was with it.
____________________________________________________________
Basic Meatballs
Stir together:
1 cup unseasoned bread crumbs
3/4 cup Parmesan cheese, finely grated
1/2 cup whole milk
1/2 cup low sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, beaten
2 T. dried oregano
1 T. garlic, minced
1 T. kosher salt
1 T. ground black pepper
2 t. dried basil--or a bunch of fresh!!!!
1 t. crushed red pepper flakes
Pinch nutmeg
Add; Shape:
2 lb. ground chuck
Cover bottom of pan with:
1 cup low sodium beef broth
DIRECTIONS:
1. Preheat oven to 450 degrees
2. Stir together all ingredients except ground meat in a large bowl.
3. Add the ground chuck and mix together thoroughly.
4. Shape the mixture into balls about 2"in diameter.
5. Coat a baking sheet or shallow roasting pan with nonstick cooking spray. Space the meatballs so that they are not crowded together.
6. Cover the bottom of the pan with beef broth.
7. Bake for 25 minutes or until the meatballs are just cooked through. Reserve pan juices for sauce.
************************
Tomato sauce
Saute in 1/4 cup olive oil:
1 1/2 cups yellow onion, diced
Stir in:
2 t. garlic, minced
Add and simmer:
3 cans (14 1/2 oz each) whole plum tomatoes, crushed
1/2 cup reserved meatball pan drippings
1/2 cup minced fresh parsely
1 T. sugar
1 t. crushed red pepper flakes
Salt to taste
Subs:
1. Prepare 4 6" hoagie buns, hollowed. Brush with 2 T. olive oil
2. Fill with, bake:
Mozzarella cheese--until melted and browned
Fill with tomato sauce and meatballs
3. Top with:
Tomato sauce and grated parmesan
Vive Bene! Spesso L'Amore! Di Risata Molto!
Buon Appetito!
Linda