Matthew's Meatballs

We almost didn't put this one up.

At one point our children were sworn to secrecy about the secret ingredient, the one I found in an old school Italian cookbook my mom gave me. Even Grandma Anna didn't have it, and it makes so much difference.

I only ask this. When you make them, make lots, they freeze well. Eat them with someone, they must be enjoyed with others.

Matthew is the one who has perfected these yummy golf ball sized delights. He forms them with loving care and precession, his perfectionism reflected in all its glory.

Enjoy!

Serves 12 adults and 6 children

Ingredients

For the meatballs

5 pounds of hamburger

6 large eggs, whisked in a bowl and set aside

1 loaf of white bread, crust removed

8 oz of fine bread crumbs

2 cups of milk ( the secret ingredient!)

2 Tbs of Sea Salt

1 Tbs of Fresh Black Pepper

3 Tbs of Italian seasoning

For the sauce

6  Whole Spicy Italian sausages

2 Large cans of diced tomato
3 Large cans of crushed tomato
4 Small cans of tomato paste
7 cloves of garlic-minced
2 onions minced
Salt
Pepper
Dried Basil
Dried Oregano
Crushed Red Pepper
Thyme
Sugar
Olive oil
Stick of butter
1 bottle of drinkable heavy red wine- Chianti is nice because it is so rich
1 to 2 cups of water

4 to 5 pounds of Spaghetti

3 cups of grated parmesean cheese

Garlic Bread

Prepare


The longer you allow the sauce to cook the better it will be! 


Sauce
* In 2 large pots, add a splash of olive oil, turn on medium high
* Keeping in mind you need to break the ingredients in half, add onion and garlic to the pots
* Sautee until soft
* Add half a stick of butter to each pot
* Add sausage to brown
* Add spices, like 2 Tbs of each except for the crushed red pepper, only 1/2 teaspoon of that to each pot
* When sausage is cooked, remove from pot and cut in half and then into pieces, throw back into the pots
* Add a glug of red wine to de -glaze the pots
* Add the crushed and diced tomatoes
* Stir in half the bottle of red to each pot
*Add the tomato paste
*Add 1/8 cup of sugar to each pot
*In the cans you have used, fill them with water and add in
*Taste it and if you think you need more spice add it!


Meatballs

* Get a VERY large mixing bowl, a large shallow baking dish, and at least 2 baking sheets

* Mix the hamburger and eggs together with your hands, get all of it incorporated!

* Add the milk to the shallow baking dish and add your bread into it allowing it to soak in the milk, squeeze the milk out of the bread and add to the hamburger, (If you run out of milk with the loaf, add more!)

* Again incorporate the mixture together

* Add your bread crumbs slowly while mixing up, sure to go through and not have clumps

* Add your seasoning, salt-pepper- italian seasoning

* Form golf ball sized meatballs, making sure you compress them well, and place on a baking sheet about 1/2 inch apart

* Bake in a 375 degree oven for 30 minutes or until brown, turning them over once

* Add your still hot meatballs to your sauce and allow them to cook in the mixture for at least 1 hour, more if you can, on low heat

* Stir the sauce every now and again to avoid burning

* Pop your garlic bread in the oven to warm it up

* Prepare your pasta and drain

* Add your sauce and then 3 meatballs to each plate

* Serve with garlic bread and a handful of your grated parmesean cheese

* Freeze left over meatballs and sauce!

Try left overs on a crusty italian baguette with a bit of sauce and a couple pieces of mozzarella! 

Wine Suggestion- Conero Rosso