As the More is More Mom®, I am all about….more spicy meat-a-balls! What could possibly be a tastier compliment to spaghetti, penne or mostaccioli than a beautiful and delicious meatball? My family thinks it’s a special treat when I go through the extra trouble of making meatballs, rather than throwing an Italian sausage on the grill. How delicious!
Pre-heat the oven to 375°.
With a mortar and pestle, mash;
2-3 cloves of garlic
1 pinch of salt
Making a garlic paste.
In a large bowl, soak;
1 – 1 lb loaf of stale Italian bread, remove the crusts
Tear bread into large pieces and soak in 1 ½ cups milk, for 5 minutes. Squeeze out remaining milk and discard.
In a large bowl, mix;
1 ½ tsp salt
1 ½ tsp pepper
½ cup grated cheese (like a Pecorino Romano, or grated Parmesan)
½ cup of finely chopped bread crumbs.
1 large egg, whisked
3 Tbsp chopped basil
2-3 Tbsp chopped, flat leaf parsley
1 ¾ lbs of ground meat; ¾ lb ground veal, ½ lb ground pork, ½ lb ground beef chuck (sometimes, I don’t have access to the veal at my local grocers, so I split the 1 ¾ lb between the pork and the beef. It’s just as delicious)
Using your hands, blend together, forming 2” balls (with dampened hands if necessary).
In a large heavy skillet, over medium high heat, add ¼ cup olive oil;
Brown meatballs, on all sides, turning every 3-5 minutes per side, per batch.
Arrange meatballs in a shallow baking dish.
Cover with pasta sauce (homemade or bottled. I like Prego.)
Cook for about 30 minutes.
Make pasta according to directions. I am always a fan of the Barilla spaghetti!
Plate, serve and be prepared for your family to be head over heals. More food equals more love…..
PS-My Nick got rid of the shanks (see August 19th)! He shot a 33 at the Village Links in a High School tournament yesterday. Yay!