Sunday dinner party is my favorite meal of the calendar week . It is the one sentence that everyone is home , eating at the same time , and enjoying each other ’s fellowship – minus the occasional reminder for the tike to put aside the cell speech sound .
Jim and I both love to ready and good of all , we enjoy cooking together . So when it was time to design out our Sunday menage dinner menu , the Italian side of him brought out the idea to make a classic meatball recipe .
Now , we are n’t sing about the sizing of the frozen meatballs that you purchase in the grocery store for appetizers .
Traditional Italian meatballs are much larger and in fact , can be a meal among themselves . They size can be compared to a lawn tennis ball !
you’re able to dish out them as their own entrée with a side of marinara sauce , or serve them on top of pasta .
We rent our meatball prepare in the crockpot for several hour while absorbing the flavors of our home - made transcribed pasta sauce made straight from the garden last summertime ( see recipe here – Canned Pasta Sauce Recipe ) .
The odour made everyone ’s lip water in expectation of the upcoming dinner .
And do n’t leave , if you have surplus time , you could even make your own homemade noodles . ( see formula here – How to Make Your Own Pasta Noodles )
1 1/2 lb of dulcet Italian sausage1 1/2 lb of ground beef1/2 large onion , diced finely
3 eggs1/2 red pepper , diced finely1/2 green pepper , diced finely6 cloves garlic3 cup of breadcrumbs ( we mix traditional and italian blends )
1 1/2 cup of grated Parmesan Reggiano cheese1 3/4 cups of cerise wine ( or water)1/8 tsp terra firma cayenne pepper1 teaspoon salt1 teaspoon ground black pepper1 tablespoonful of Italian flavoring mix3/4 -1 loving cup of olive vegetable oil for browning the meatball
1 . Place all the ingredients EXCEPT for the wine / water into a large bowl .
2 . Pour 3/4 loving cup of wine on top of the motley and begin to commingle using your hands . Once ingredients begin to become blended , add the remaining vino / water . Continue working mixture until all ingredient are thoroughly motley .
3 . Roll meatball to desired size using the palms of your handwriting . * * HINT — dunk your mitt into warm water system prior to rolling the mixture . This will minify the amount of mixture that becomes stuck on your manus . Reapply H2O as needed .
4 . Next , in a large skillet , heat olive oil on medium heat . Once heated add up a few meatball to the pan , making sure to leave room to call on each of them . * We placed 4 or 5 meatballs in at one time . chocolate-brown each side . * They will not be cooked through at this item .
5 . Remove browned meatballs and enfeeble on a paper towel . Repeat the process until all meatballs are brown .
6 . add together meatball to a crockpot and sum up enough pasta sauce to just cover the top of each meatball . Our 6 1/2 quart crockpot held 12 lawn tennis orchis sized meatball .
7 . Cook on high for 4 - 6 hour , or low for 8 - 10 hour , or until falsify through .
8 . use up as an entrée , or add it to a seam of pasta .
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Mary and Jim
Italian Meatballs
Ingredients
Instructions
Notes
Recipe good manners of Old World Garden Farms
