We hope you’re hungry for some home cooking over the next few weeks as adventures can be a bit more difficult when under Stay In Place. #Homecooking definitely on my list of “adventurous things” since there’s just so many things to try to make. This week it’s all about an old #classic that never fails to be delicious.
This is Kate’s family’s recipe that has been slightly altered. It was traditional in her family for everyone to come together the day before the dinner to make hundreds of #meatballs and gallons of sauce which would be divvied up amongst the family at dinner the following night. This dish also became a favorite of Matt when Kate introduced him to it while they were dating. He frequently asks for it to be made.
The full recipe:
Italian meatballs
Meat:
1.5lbs ground pork
1.5lbs ground beef
1.5lbs ground veal
Binders:
1 egg
1 day-old dry bread slice (soaked)
Herbs & Spices (approx.):
1/2 tsp dry basil
1tsp dry oregano
1Tbl powderd garlic
1Tbl salt
2tsp pepper
sauce:
1 can tomato sauce
2 cans petite diced tomatoes
1 can crushed tomatoes
2 small onions diced
1tbl butter
Method:
1. mix together meat, binders, and herbs & Spices until well incorporated. Roll into 1-inch balls (golf-ball size). place on parchment lined cooking sheet
2. In a pot, melt butter and add onions. cook until translucent and softened. Add in all cans of tomatoes, bring to a boil.
3. add 1-2tbl oil to pan over medium-high heat. Brown meatballs in batches until all sides are browned.
4. add browned meatballs to sauce, lower sauce to a simmer. Add as many meatballs as you wish and simmer for at least 1 hour.
5.for remaining meatballs place on parchment lined cooking sheet and bake in oven at 350F (176c) for 10 minutes. Cool. Place in freezer bags or airtight containers. Will keep in freezer for 6-8weeks.
6. cook pasta, cover with meatball sauce, enjoy!
Kate’s Camera: Samsung S8
Matt’s Camera: iPhone 11
Microphone: Moukey MCM-1 Shotgun mic
Handset: Ulanzi ST-02 Pro Smartphone Holder
Gimbal: DJI Osmo Mobile 2
