subject: Classic and Traditional Italian Meatball Recipe [print this page] Author: mark collier Author: mark collier
This recipe is perfect for kids but they also love making them. Ingredients: 1 lb Spaghetti
Red Onion, Chopped
1 Garlic Cloves
1 Sprig each Rosemary & Thyme
2 lbs Ground Beef (85% Lean)
2 Cups Bread Crumbs
1 Cup Milk
Salt & Pepper
3 tbsp Olive Oil
2 lbs Good Quality Canned Tomatoes
2 tsp Tomato Paste
1 tbsp Sugar
1 Cup Beef Stock
20 Fresh Basil Leaves
4 tbsp Olive Oil
Salt & Pepper Method: Start by placing a large pot of water on to boil with a generous amount of salt; Chop the red onion and garlic into a small dice, keep half of these for later in the recipe; Chop the rosemary and thyme leaves coarsely and add to half of the onions and garlic; Combine the breadcrumbs and milk in a small bowl; Combine the onion, garlic, rosemary and thyme mixture with the soaked breadcrumbs, salt, pepper and the minced meat in a large bowl. Mix very thoroughly until the mixture is evenly incorporated; Using your hands grab a small piece of mince at a time and form small meatballs; Place a deep frying pan on a medium heat and add the olive oil. When the pan warms up add the meatballs and brown for a couple of minutes on each side until golden brown in color all over. Remove the meatballs from the pan and place on a plate and set aside; Return the pan to the heat and add the remaining sliced onions and the other half of the garlic and saut lightly for 2 minutes until they are soft and translucent but have not taken on any color; Add the chopped tomatoes to the frying pan and mix together with a spoon or spatula. Simmer the mixture for 25 minutes on a very low heat; Using a stick blender or food processor blend the tomato mixture together adding a little bit of sugar, tomato puree and some fresh beef stock until it is smooth; Return the sauce to the pan and carefully place the meatballs into the sauce and place on a low heat to simmer for a further 20 minutes; As the meatballs simmer add the pasta to the rapidly boiling water and stir every 3 minutes to ensure that the pasta doesn't stick together; When the pasta is cooked strain and serve family style tossed with olive oil in a large bowl; Shred some basil leaves into the tomato sauce and spoon the meatballs and sauce over the pasta; Chow down! Look at the original recipe along with a video at http://groundbeefrecipes.biz/Meatballs recipes/meatballsrecipe.html About the Author:
