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Carmine's Meatballs are my go-to recipe--they're great, bonus sauce recipe too
Joined: Feb 5, 2007
Posted to Thread #23087 at 1:59 pm on Oct 22, 2012
Carmine's Meatballs and Sauce
Makes 12 meatballs and 6 cups of sauce
Adapted from "Carmine's Family-Style Cookbook."
1 1/2 pounds ground beef (chuck with 20% fat recommended)
1/2 pound ground veal
2 eggs, beaten
1/4 cup bread crumbs
3 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
1 tablespoon salt
1 teaspoon finely chopped garlic
1/2 teaspoon freshly ground black pepper
4 slices firm white bread, crusts removed
1 cup milk
1 cup grated romano cheese
2 teaspoons olive oil
1 large Spanish onion, peeled and thinly sliced
1 tablespoon chopped garlic
In large mixing bowl, use your hands or a wooden spoon to mix together the beef, veal and eggs. Add the bread crumbs, parsley, basil, salt, finely chopped garlic and pepper and mix well.
Tear bread into pieces and transfer it to a mixing bowl. Add milk and let it sit for 5 to 7 minutes, or until the milk is nearly absorbed. Add bread to meat and use your hands or a wooden spoon to mix it well. Stir in grated cheese.
Cover bowl with plastic wrap and refrigerate it for 45 minutes or until the meat mixture is firm. Using an ice cream scoop, remove chunks of meat and roll them between dampened palms into meatballs, each weighing about 3 ounces. Refrigerate the meatballs for at least 10 minutes.
Heat 1 teaspoon of the olive oil in a large saute pan over medium-high heat. When pan is hot, add meatballs and cook for 10 minutes, turning to brown on all sides. Transfer them to a platter and set aside.
In same pan, heat remaining teaspoon of the olive oil over medium-high heat. Add sliced Spanish onion and tablespoon of chopped garlic, and saute them for 8 to 10 minutes, or until they are browned.
Meanwhile, in a pot large enough to hold the meatballs, heat the marinara sauce over medium-high heat for 6 to 8 minutes, or until the sauce starts to boil. Stir in the onions and garlic.
Add the browned meatballs and any accumulated juices and cook them over medium heat for about 45 minutes. Do not cover them while cooking. Remove them from the heat and set them aside for about 45 minutes, or until they have had ample time to mellow and the flavors of the sauce and meat intermingle.
To store the meatballs, let them cool in the sauce. Transfer them to a tightly lidded storage container and refrigerate them for up to 1 week or freeze them for up to 1 month.
Carmine's Marinara Sauce
Makes 10 cups
6 (26 to 28-ounce) cans Italian plum tomatoes
1/2 cup olive oil
1/2 cup coarsely chopped garlic
24 fresh basil leaves, sliced
4 teaspoons chopped fresh Italian parsley
2 teaspoons salt
Freshly ground black pepper
Drain tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.
In a large pot, heat oil over medium heat. When the oil is hot, add the garlic and cook, stirring, for 5 minutes or until golden brown. Reduce the heat a little if the garlic cooks too quickly.
Add basil, parsley, salt and pepper to taste. Cook the mixture for 30 seconds. Add tomatoes, increase heat to high and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up.
When the mixture boils, reduce the heat and simmer the sauce for 10 minutes or until tomatoes break down. Add reserved tomato liquid. Increase the heat to high and bring the sauce to a boil. Boil it for 12 minutes or until it starts to thicken, stirring occasionally and scraping the bottom of the pan to prevent the sauce from burning.
Transfer sauce to a bowl and set it aside for an hour to cool. The sauce will keep in the fridge for up to 1 week or in the freezer for up to 1 month.
Other messages in this thread:
- 23087. I know, almost like asking for a recipe for boiling water! but does anyone have a recipe for meatbal - DawnNYS - 7:47pm on 10/19/12 (16)
- Here is a tried and true recipe for meatballs. - Dawn_MO - 8:19pm on 10/19/12
- Dawn, I'd love to see your sauce recipe. Would you share? [NT] - Traca - 9:47pm on 10/19/12
- Here you go, Traca. REC: Puttanesca Sauce, Fire-Roasted Marinara and Mine - Dawn_MO - 2:58pm on 11/05/12
- all 3 sound wonderful [NT] - AngAk1 - 5:45pm on 11/05/12
- Dawn, I also used a McCall's recipe for years, it uses the bread soaked in milk. It's a very old - Curious1 - 4:55pm on 10/20/12
- Here's one that I like to make --Polpette alls Napoletana (meatballs)... - charlie - 9:05pm on 10/19/12
- mmmm pine pine nuts, that is an interesting twist in a meatball... [NT] - barb_b - 12:03am on 10/20/12
- Have you tried forming, then chilling them (uncovered) for an hour or 2? I've found that helpful. [NT] - Steve2 in LA - 9:08pm on 10/19/12
- This is not terribly helpful, but... - ErininNY - 9:41pm on 10/19/12
- I always bake them now - 375F for 45 min on parchment. Much less work & they turn out great :) [NT] - michelle - 11:39pm on 10/19/12
- my favorite method is baking too. I also have popped them into the sauce, raw, and let them poach. - AngAk1 - 7:11pm on 10/22/12
- My go to recipe; included bread soaked in milk. Can't find my cook book. But it was a soft - barb_b - 12:06am on 10/20/12
- I have found Marcella's meatballs to be the best ever. [LINK] - Marg CDN2 - 4:46am on 10/20/12
- Thanks Marg, so similar to the one I posted above with an addition or two. And I have the book. [NT] - Curious1 - 4:58pm on 10/20/12
- Carmine's Meatballs are my go-to recipe--they're great, bonus sauce recipe too - MoNJ - 1:59pm on 10/22/12
- THANKS everyone! I'll give a couple a try. [NT] - DawnNYS - 8:09pm on 10/22/12