It’s only appropriate that I include “Mama’s Meatballs” as my first recipe. I began cooking in 1953 (8 years old), and I was assigned to help (sous chef) quickly rising form grating bread and cheese to helping out on our Sunday Dinners for family. Mama’s Meatballs is the single biggest dish I’ve prepared over the years, and I always think of “Mama”.
Some History
I was born on March 5, 1945. Shortly afterwards, my parents were divorced and my Grand Mother (mom) raised me.
Not really related, but a few years later when I was 12, I became a Doo Wop singer too (What’s a guy born in Brooklyn to do). Click on the link to see some of my Doo Wop Buddies from way back when. Also, checkout a recent show,
My Mom passed when I was 20, and I moved in with my dad for a few years, before getting married.
I’ve also produced a short video, on our life and times.
Checkout my show, for memories of then and now.
Well, since I’ve setup a website showing many of my adventures, you might want to see more of my history, videos, etc. Click on the link for more.
Recipes, Now Showing
Whenever possible, I will be updating my story and recipes to include some additional information, albeit me or the recipe, techniques, etc.
Check out my recipe for Mama’s Meatballs
And now, the real story and recipes begin ..
I’m also including one of my all time favorite chef’s Laura Vitale, I’ve watched her make her recipes, then subscribed to her site, and finally bought her cookbook. Laura has defined the essence of food blogging. She provides both the recipes as well as the tutorial. I’m a big believer in both.
Prep Time | 30 Minutes |
Cook Time | 1 hour |
Servings |
People
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- 4 People Meatballs Collection of Recipes for an Italian Sunday
- 1 pound Meatloaf mix (pork, veal, beef)
- 1 each Egg
- 1 tsp Whole Milk
- 1/4 Cup freshly grated parmiggiano reggiano
- 1/2 Cup fresh bread crumbs
- 1 small clove of garlic, finely minced
- 1 tsp fresh basil, finely chopped
- 1 to taste salt and pepper
- 2 tbsp olive oil
Ingredients
Italian Sunday
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- 1) In a large bowl mix together all of the meatball ingredients except the ground meat, and using a fork mix everything to combine.
- 2) Add the ground meat and just mix everything to combine but do not work the meat too much other wise you will end up with tough meatballs. Shape meatball into about gold ball size, making sure to work the meat as little as possible.
- 3) In a large deep non stick pan, preheat the oil over medium heat. Add the meatballs in batches and cook for a couple minutes on each side. Remove from the pan to a plate.
- 4) In the same pan using the same oil and drippings, add the chopped onion and season lightly with salt and pepper. Cook for about 5 minutes or until tender. Add the wine and cook for 1 minute.
- 5) Add the tomato puree and give everything a nice stir. Gently place the meatballs in the sauce, making sure they are completely covered in the sauce. Turn the heat down to low and partially cover the pan with a lid. Cook for about 1 hour and 45 minutes, stirring frequently to make sure the bottom doesn’t cook to quickly.
- 6) Remove the lid and season with salt and pepper to taste. Add some fresh basil leaves and serve!
- 7) How you choose to eat this dish is totally up to you. You can serve it with pasta, rice, polenta or you can serve it my favorite way which is with crusty Italian bread.
[recipe]
Check out Laura’s fun video!
This, as well as all my recipes, will include both the recipe as well as the video and links back to the authors.
This recipe, as well as others, are being added to the Traditional Italian Dinner group. The Traditional Italian Dinner group will include my appetizers, entrees, breads, pastas, and desserts.
BTW, our Traditional Italian Suppers began about 1pm and usually ended between 8-10pm. This was fun, filling and fattening (lol). Click on my link for some fun memories of our times.
Thanks for viewing,
John
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