Meatballs and "Gravy" -- Campania Style!!

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • It's preferable to use the stale bread rather than the bread crumbs.
  • Break it up and soak it in warm tap water until is starts to soften.
  • Squeeze it with your hands to get out excess water, then"smush" it with your fingers.
  • Use the lesser amount of milk if using the wet stale bread.
  • Use the greater amount if using the bread crumbs.
  • Mix all the meatballs ingredients well.
  • Form into balls about 1 1/2 inches in diameter.
  • Slightly flatten each meatball.
  • Brown very well in hot oil on both sides.
  • (Can also be baked on an oiled pan in a 425 degree oven. Need to be turned to brown both sides).
  • Add the gravy ingredients to a large pot and add the browned meatballs.
  • Bring to a gentle boil then simmer.
  • 1 1/2 hours is probably enough, but the longer, the better.
  • Even better heated over the next day.
  • *You can also add Italian sausage to this.
  • Brown it well in the same pan in which you've browned the meatballs then add to the gravy pot.
  • You need to probably simmer the sauce for AT LEAST 1 ½ hours if you add sausage to make sure the sausage is cooked through.
Advertisement