Cloudy With a Chance of Meatballs (Sandwiches That is….)


As the More is More Mom®, I’m all about…..more birthday dinners! Last week, after our successful trip to the DMV, Amanda scooted out the door, with a set of car keys firmly in hand, to pal around with her best girlfriends. What a great way to celebrate turning 16! By the time she was pulling into the driveway, we were ready for 22 family members to join us for dinner. At Amanda’s request, I made homemade meatballs (my people are addicted to meatballs sandwiches. They claim mine are even better than they make at Potbelly’s), sauce and baked mostaccoli. All I can say is, “Dinner was umm, umm good!”

 

Because more of everything is always better, I made a triple batch of everything!

 

Marinara Sauce

Yields approximately 12 cups

 

3 Tbsp olive oil

3 cups of chopped onion (usually 1 large onion. I especially like white onions)

12 cloves of garlic, minced

1 ½ Tbsp sugar

2 tsp salt

2 Tbsp fresh chopped basil

1 Tbsp fresh chopped oregano

1 tsp dried thyme

2 Tbsp balsamic vinegar

2 cups chicken broth

3 – 280z cans crushed tomatoes

Sprinkle of garlic salt

 

 

In a large stock pot, heat oil, and add;

Onion

Cook approximately 4 minutes

Add;

Sugar

Garlic

Salt

Basil

Oregano

Thyme

Cook for about a minute

Stir in vinegar

 

Add;

Broth

Tomatoes

Garlic salt

Bring to a simmer

Reduce to low and cook for nearly an hour, stirring from time to time

 

Homemade Meatballs:

Yields approximately 36 – 2” meatballs

 

2 cups bread crumbs

½ cup chopped flat leaf parsley

4 eggs, beaten

4 Tbsp milk

1 cup Parmigiano Reggiano

Sprinkles of salt and pepper

1 lb ground beef

1 lb ground pork

Olive oil

 

In a large bowl, mix together;

Eggs

Milk

Cheese

Parsley

Bread crumbs

Once well combined, add;

Ground beef

Ground pork

Knead together until well mixed

 

Put a large chopping board on the counter

Take a small amount of meat into your hand and roll meatballs about 2” in diameter

Place the meatballs on the board while you prepare the remainder of the meat

 

Prepare 13 x 9 baking dishes

In a large skillet, coat the pan with oil and heat over medium-high flame

Add meatballs and brown on all sides

 

Remove from the skillet and place in baking dishes

 

Pour prepared sauce over meatballs, cover and refrigerate overnight

 

 

Baked Mostaccoli:

Butter a 13 x 9 baking dish

 

1 – 16 oz box of tubular pasta (I prefer Barilla brand)

1 stick of butter

Shredded mozzarella

Sauce

 

Fill a large stock pot with water and bring to a boil

Cook pasta for 15 minutes or so, until nice and soft

Drain and coat with butter

Add a few cups of cheese, to desired cheesi-ness

Add marinara sauce until generously coated (so the pasta doesn’t get too dry)

 

Cover and refrigerate until ready to cook

 

Pre-heat oven to 350°

Cook meatballs and mostaccoli for approximately an hour

 

The meatballs can certainly be served on the side, but my family loves meatball sandwiches

I like sub rolls for their sandwiches

Pre-heat oven to broil

Line a cookie sheet with aluminum foil

Open sandwich rolls and toast for a few minutes, until lightly browned

 

Add meatballs and sauce to rolls, serve with a generous side of mostaccoli and enjoy!

 

More homemade dinners, more family celebrations, more favorite meals, more meatball sandwiches…..

 

To schedule an Interior Design appointment or a Life Style consultation, please send me an email at moreismoremom@aol.com

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