BATTESTELLI MEATBALLS

BATTESTELLI MEATBALLS
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The Battestelli Family's Homemade Italian Meatballs and Spaghetti Sauce from the kitchen of Kate Battistelli, see more at katebattistelli.com/food/kitchen-princess
  • CourseMain Dish
BATTESTELLI MEATBALLS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The Battestelli Family's Homemade Italian Meatballs and Spaghetti Sauce from the kitchen of Kate Battistelli, see more at katebattistelli.com/food/kitchen-princess
  • CourseMain Dish
Ingredients
  • Meatballs
  • 2 pounds ground beef
  • 1 cup Italian breadcrumbs
  • 1-2 cups freshly grated Romano or Parmesan cheese
  • 4-5 cloves largefresh garlic chopped fine
  • 1-2 teaspoons sea salt
  • Several grinds of pepper
  • 4 tablespoons teaspoons parsley flakes or 3chopped Italian parsley
  • 6 eggs
  • olive oil about enough to come 1/2 way up the sides of your skillet
  • water enough to make the meatballs quite soft. In fact, they are wet enough when
  • they just barely holdheir shape. This is the key to making them tender and not tough.
Instructions
  1. Put everything in a big mixing bowl and mix it all together with your hand s until everything
  2. is well mixed.
  3. Shape it into balls, about an inch, and brown in olive oil on both sides in a big, deep pot. Because the meatballs are soft, they won't be perfectly round when they are cooked.
  4. Cook them in batches for about 4 to 5 minutes each side.
  5. Spaghetti Sauce
  6. To those wonderful drippings from the sautéed meatballs, add:
  7. 2 chopped onions
  8. 4 cloves chopped garlic
  9. Sauté for a couple of minutes just to soften and add:
  10. 2 cans organic tomato paste
  11. Salt and pepper to taste
  12. 4 Tablespoons dried parsley flakes
  13. Stir and simmer for a couple of minutes. Then add:
  14. 4 large cans (28 oz.) organic tomato puree or crushed tomatoes
  15. 4 teaspoons dried oregano
  16. 1/2 to 1 teaspoon crushed red pepper
  17. 1 Tablespoon sugar
  18. 1 tomato puree can of water
  19. Add your cooked meatballs into the sauce, bring to a simmer and cook about 3 hours. If the sauce seems too thick at any point, add a little water. Taste the sauce from time to time and add a little salt or sugar. Sometimes it can be too acidic so the sugar really helps. I usually add a couple tablespoons.
  20. Stir often but very carefully as the meatballs are quite delicate and can easily break apart.
  21. When you can’t wait another minute because it smells so fantastic, cook up some pasta, add a loaf of crusty Italian bread, and a green salad!
  22. Best served with family, friends and Battistelli Pasta!
Terri's Notes

• Instead of or in addition to the meatballs, brown a pound or two of sliced hot or sweet Italian sausage in olive oil. Remove when it’s brown, make your sauce and add the sausage back in and cook just like you do with the meatballs.
• A splash of red wine, maybe 1/2 a cup really makes this sauce sing!
• This recipe is easily cut in half or, doubled.
• This freezes quite well.
• Sometimes, I slice up the meatballs and sausage and use it as a layer in lasagna with the sauce. It is unbelievably good especially if you use a layer of béchamel on the bottom. Oh my.

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