My Private Note
Units: US | Metric
- 3 tablespoons extra virgin olive oil
- 1 small white onion, Peeled And Chopped
- 3 garlic cloves, Peeled And Chopped
- 1 lb ground beef
- 1 lb ground veal
- 1/2 lb ground pork
- 1 1/4 cups breadcrumbs, Freshly Ground
- 3/4 cup pecorino romano cheese, Grated
- 12 sprigs Italian parsley, Chopped
- 8 large eggs
- salt and pepper
- 1/4 cup olive oil (plus 3 tablespoons)
- 7 garlic cloves, peeled and sliced
- 1 pinch crushed red pepper flakes
- 6 (6 ounce) cans tomato paste
- 2 sprigs oregano
- 1 teaspoon salt
- 9 basil leaves
- 1/8 teaspoon crushed red pepper flakes
- 12 (6 ounce) cans water, use the tomato paste cans to measure
- 3 (35 ounce) cans whole tomatoes
- 1.5 (35 ounce) cans water, use the whole tomato cans to measure
- 3/4 lb beef stew meat
- 1 lb Italian sausage
- 1Place 1 tablespoon of the olive oil in skillet over medium heat. Saute the onion and garlic in it for 3 minutes or until the onion is translucent. Set aside and allow to cool.
- 2In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs.
- 3Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs.
- 4Brown he meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy or simply submerge them in your favorite tomato sauce and gently simmer until tender. 1 to 1 1/2 hours, stirring periodically, always careful not to break the meatballs.
- 5When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.
- 6Sunday Gravy: Place the 1/4 cups of olive oil in a very large heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden.
- 7Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it.
- 8Stir in the 12 tomato paste cans of water and allow to simmer for 20 minutes or until thick.
- 9Add the pureed tomatoes, the 1 1/2 tomato cans of water, the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened.
- 10While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides.
- 11After the sauce has been simmering over low heat for 2 hours, add the meat to it, being careful not to break the meatballs. Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1.2 hour more hours, stirring periodically, always careful not to break the meatballs.
- 12When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.
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Nutritional Facts for Meatballs (Polpetti) & Sunday Gravy
Serving Size: 1 (2617 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1917.3
- Calories from Fat 984
- Total Fat 109.4 g
- Saturated Fat 34.2 g
- Cholesterol 702.2 mg
- Sodium 4710.6 mg
- Total Carbohydrate 114.3 g
- Dietary Fiber 22.4 g
- Sugars 56.7 g
- Protein 129.0 g
The following items or measurements are not included:
pecorino romano cheese