If i sound cocky about my cooking it's because I am more than confident about certain recipes i have made and modified over years.
Meatballs and Sauce are one of those items I am willing to back up with more than just talking smack.
Think of this recipe as a gift i am giving away.
Start with Chopped parsley and crushed Garlic
about 3 cloves.
and one peeled whole onion in a crock pot on High heat.
I use a crock Pot because there is no burning and constant stirring, and i like the sauce to cook slow with the meat.
Using 3 types of meat is crucial for flavor, I will not touch a Meatball that only consists of beef.
I use 1lb of Ground Sirloin, Ground Veal and Ground Pork.
Add 2 eggs, and Parm cheese or Romano, I like to use Romano for milder taste over Parm cheese.
add about 1/2 to 3/4 cup breadcrumbs little Italian seasoning, Basil, Thyme and Oregano, Salt & Black Pepper.
and about a 1/4 cup of milk
and hand mix, it should be slightly sticky, not too wet, if it is too wet, add more cheese and breadcrumbs.
Wet your hands in water to keep meat from sticking to your hands, Then form into small balls about this size, NO BIGGER, A meatball should be delicate in flavor not the size of a Softball!
Add a little Olive oil to a heated frying pan on medium heat
Add when heated
Brown on all sides.
and watch for Beggers in the area!
This part is Optional for you, but a must in my family Recipe.
Season and brown a few Center cut Pork Chops, and about a 1 lb of Hot Italian Sausage that has had the skin removed.
brown the same way as you did the Meatballs.
Add to crock pot, juices and All! trust me this adds to the flavor.
Add 2-3 cans of Crushed tomatoes ( canned )
Add about 1/4 cup of sugar to cut the acid.
Add a little more olive oil and garlic to a warm pan, heat quickly do not burn!
pour over your mixture of meat and sauce,
Give a quick stir, cover with the lid cracked so it does not get too watery. cook on high for about 6-7 hours and on Low for about 8 hours.
at the end of the cooking time, remove the meat and any pork chop bones and the onion, and Puree about 3/4 of the sauce, unless you like it extra pulpy, then return the meat. and serve over your pasta.
